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Paleo Rutabaga Quiche

Posted on Oct 6, 2014 | 0 comments

Paleo Rutabaga Quiche

Paleo Rutabaga Quiche

An easy dish to incorporate some nutrient dense vegetables into your paleo routine, this Paleo Rutabaga Quiche will be liked by everyone, even those who aren’t crazy about vegetables. The zucchini and carrots in the recipe give it an extra smidgen of sweetness and complement the rutabagas well.


RutabagasRutabaga, the main vegetable in Paleo Rutabaga Quiche, is an often overlooked root vegetable which is packed with nutrition. Full of vitamin C, potassium, manganese and fiber, they can be used in any dish which would do well with some flavorful starch accompaniment. They are an in-ground tuber vegetable, a bit sweeter in taste than white potatoes. Rutabagas hold their firmness and structure well when diced and cooked, so they won’t fall apart when used in soups and stews.


Anyone who has reactions to nightshade vegetables can include rutabagas in their diet as they are not part of the nightshade family. Rutabagas are also one of the allowed vegetables on the GAPS diet.


Combined with eggs, carrots, spices and zucchini, this antioxidant rich Paleo Rutabaga Quiche works well as an entre for any meal, including brunch. The quiche is not too heavy, and can be made ahead of time and re-heated when needed.


Need a larger portion? Just double the recipe and use a 9″x 13″ casserole dish. Works great!



Paleo Rutabaga Quiche


  • Prep time:  20 minutes
  • Cook time:  45 minutes
  • Servings:  6


  • 4 large eggs, beaten well
  • 2 TBS. dried onion flakes
  • 2 tsp. dried dill or 2 TBS. fresh dill
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • 2 cups peeled, grated rutabaga
  • 2 cups unpeeled, grated zucchini
  • 1 cup peeled, grated carrots
  • 2 TBS. nutritional yeast flakes
  • 1/3 cup bacon crumbles
  • 3 TBS. melted butter, ghee, olive or other oil of choice


(Payton’s Paleo 30 Day Challenge friendly)

1. Beat eggs well. Stir in onion flakes and spices with eggs so they will absorb moisture. Set aside while you grate the vegetables.

2. In a large mixing bowl, pour egg mixture and melted butter, or oil of choice, over grated vegetables.

3. Sprinkle in bacon crumbles and nutritional yeast flakes. Stir to coat veggies well. (It’s okay if you don’t have exact measurements on these vegetables. If you grate a little more or less, it will turn out fine.)

4. Spread mixture out into an 8″x 8″ baking dish, or a quiche dish, using the tines of a fork to create swirl patterns.

5. Bake at 375° for 45 minutes. Serve with extra nutritional yeast on the side, for sprinkling.


This Paleo Rutabaga Quiche travels and reheats well, so it is ideal for potlucks.



unpeeled rutabagas


Using a food processor works well to grate all the veggies.


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