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  • Writer's pictureAmy Slater

Leek and Ham Quiche with Portabella Mushrooms (dairy and grain free)

I am always looking for delicious ways to build a lunchbox! A quiche is a simple way to sneak in some high-quality fat and protein and complex flavors that will provide both lasting energy and nutrition to the kiddos.

A simple quiche is a perfect way to achieve these things! You can add all of the veggies that your kids love and sneak in the ones they don’t love as much! If your kids are dairy-free, skip the cheese and add another high-quality protein to stretch the expensive pastured eggs.

Food Quality!

Food quality should always be your number one priority when it comes to proteins. If you don’t have a pastured source of eggs from a local farmer, check out the grocery store for the highest level of quality available. I like these brands if I cannot source eggs from my favorite farmers:

I chose to use a smoked hormone and antibiotic-free ham steak in this recipe which I found at Whole Foods. It adds a good amount of protein to this recipe and will make this a lasting source of energy for the kids! If you choose to add sausage which would bring great flavor, look for a pastured sausage as the toxins are stored in the fat of poor quality meat. Whereas the fat of pastured animals actually carries many nutrients like vitamin D and E and minerals like selenium. You can use this link to find sources of pastured proteins.


Quiches are a GREAT place to add your greens, onions, and garlic. Sauté them until they are soft and fragrant and you can blend them right into your egg mixture! It has been a fantastically warm winter here in NC and our garden is booming with carrot tops, beet greens, and Swiss chard. I added a big handful of each to the veggie blend. If your kids are more choosy, go with mild spinach and move slowly towards stronger greens like kale or dandelion greens. Don’t forget about other fragrant vegetables like garlic and onion which can both boost the nutrient value and flavor of your quiche!

I added portabella mushrooms to this quiche as they are so heavy and act almost like second meat. They also carry a nutrient value that boosts the quiche further!!


8 servings (enough for two days of lunches for four kids!!)

12 large pastured eggs 1/2 cup full-fat coconut milk (I like Trader Joe’s) 1 Tbsp olive oil 1 small leek, sliced thin 2 cloves of garlic, minced 1 medium portabella cap 1-2 cups greens, chopped (the amount depends on your kiddo's tastebuds) 1/3 cup ham steak, diced 1 tsp salt 1/2 tsp pepper 6 oz Gouda cheese (optional)


  1. Preheat the oven to 375F and grease a large Pyrex baking dish with coconut oil. Heat the olive oil in a skillet over medium-high heat and sauté your leek and garlic until fragrant and soft.

  2. Add portabella and the greens and continue to sauté until soft.

  3. Blend the eggs and coconut milk in your blender until well combined.

  4. Pour the egg mixture into the Pyrex and add the sautéed vegetables, ham, and cheese (if you are using).

  5. Bake for 40 minutes or until the center springs back!


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