Paleo Slow cooker recipe 4: Kale and Mushroom Quiche

 Kale and mushroom Quiche


Rich in flavours, this quiche is perfect for your morning meals. Turn the crock pot on the night before to make sure it’s ready for breakfast and feel free to customize the recipes by adding more vegetables or replacing the ones found in the recipe. Enjoy this paleo slow cooker recipe!

Prep time: 20 minutes

Cook time: 8 hours

Servings: 8


8 kale leaves, shredded

1 bacon slice, fat trimmed then chopped

4 Portobello mushrooms, sliced

1 pound champignon mushrooms, sliced

1 red bell pepper, cored and chopped

6 eggs

2 oz. cashew nuts, soaked over night

2 tablespoons chopped parsley

Salt, pepper to taste


  1. Place the eggs and cashews in a blender and pulse until smooth. Transfer into a large bowl.

  2. Stir in the kale and chopped bacon, as well as the mushrooms, bell pepper, parsley, salt and freshly ground pepper.

  3. Pour the mixture into your slow cooker. Turn it on and cook for 8 hours on low settings.

  4. Serve the quiche warm or cold, with a fresh salad preferably.

Nutritional information per serving

Calories: 99

Fat: 5.3g

Protein: 7.3g

Carbohydrates: 5.5g


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