Paleo Crustless Quiche: Asparagus, Leek, Prosciutto-Style

One of my favorite things to do for breakfast is cook up a big crustless quiche to keep in the fridge and dish out as needed in the morning. It’s so convenient and it’s a great breakfast! Eggs, veggies, and maybe even a little meat? How can you go wrong!

Not only is this recipe delish, but it also offers healthy vitamins and minerals: asparagus is a great way to get more Folate and leeks have a lot of Vitamin K and Manganese (all great things for a growing baby bump!). Prosciutto also offers some protein and fat; I like to use it for just a bit of flavoring in this dish.

Cook this up on a Sunday and you are good to go for the week! It won’t disappoint.



18 eggs

1/2 cup coconut milk (Watch the ingredients list! Here’s the best option)

1 tsp. salt (this is what I use)

1 tsp. pepper

1 bunch asparagus (washed, trimmed, and cut into 1 inch pieces)

2 leeks (washed and sliced, using white part only)

4oz. prosciutto

coconut oil



Preheat the oven to 325 degrees Fahrenheit and line a 9×13 baking dish with parchment paper.

Add 1-2 tablespoons coconut oil to a medium-sized pan. Then, add the asparagus and leeks, cooking until tender (7-10 minutes).

Meanwhile, add eggs, milk, salt, and pepper to a large mixing bowl. Use an immersion blender or hand mixer to blend the ingredients together.

Line the parchment paper with pieces of prosciutto (like a crust). Pour the cooked vegetables on top, followed by the egg mixture. As you pour, the prosciutto and veggies will lift. Fear not, this makes for an even bite of all ingredients!

Place the pan in the oven and cook until the center no longer jiggles (40-45 minutes).

Remove from the oven and let cool before slicing.


Keep this in your fridge for a handy, pre-made, healthy breakfast for those busy mornings. Enjoy!



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