Grain-Free Pizza Quiche
  • 6 pastured or organic eggs
  • 1 pint organic cream, not ultrapasteurized
  • 1½ cups organic mozzarella cheese, grated
  • ½ cup organic cheddar cheese, grated (I used raw mild cheddar)
  • ¼ cup organic parmesan cheese, grated
  • ½ teaspoon dried organic thyme
  • ½ teaspoon sea salt
  • ¾ cup cherry tomatoes, halved (Approx. 15-20 cherry tomatoes)
  • ¼ cup organic pitted ripe black olives, halved
  • Handful fresh organic basil leaves, about 10 leaves, chopped
  • 5 oz. organic or natural pepperoni, diced (See Notes)
  1. Preheat oven to 325 degrees F. Grease a pie dish, set aside.
  2. Grate the cheese, set aside.
  3. In a large mixing bowl, beat eggs and cream until fully mixed. Add dried thyme, salt and grated cheese, stir to combine.
  4. Add halved cherry tomatoes, halved olives, chopped basil and diced pepperoni to the greased pie dish - making sure to evenly distribute.
  5. Pour the egg mixture over the "pizza toppings" in the pie dish. (Note: If you've reserved half of the whole pepperoni, carefully add that to the top of the egg mixture now.)
  6. Bake for 30-45 minutes, until golden brown around the edges, light golden brown on top (if it's not topped with pepperoni), and a knife comes out of the center clean.
  7. Allow to cool for at least 15 minutes to set before slicing.
  8. Serve immediately or refrigerate for later.
Two Options for the Pepperoni: 1) Dice all of the pepperoni and add it to the pie pan or 2) Dice half of the pepperoni, add it to the pie pan and carefully place the rest {whole pieces, not diced} on top of the egg mixture - this is what I did for the photos. Both ways are delicious.
Recipe by Naturally Loriel at