Paleo Seafood Quiche with Paleo Bread™

I’m here for Julian Bakery bringing you yummy Paleo recipes that are fresh, easy and sustaining!   I’m obsessed with their Coconut Paleo bread as I’m on the Paleo diet and can’t live without something bread like.  Like many working mom’s and kitchenista’s, I am always looking for new meals to create that are fresh and fast as my family gets bored with the same old Paleo options .  So what I did was created a large cupcake size quiche using Julian Bakery’s Coconut Paleo bread as the base or the crust and filled it with fresh ingredients and topped it off with a little something sweet and crunchy.  It’s incredible and SUPER easy!  I used a larger size cupcake pan than the average size so you could just eat one with a salad for lunch and maybe serve two for dinner.  Enjoy!

 Makes 6-8 cupcake size quiche


4 eggs

1 small white onion, chopped

1 large tomato, chopped

¼ c. cilantro, finely chopped

Julian Bakery Coconut Paleo bread™, cut into circle shape for bottom of cupcake pan

1 lb. fresh seafood, chopped and cooked (I made shrimp and salmon)

¼ shredded coconut

1 avocado


  1.  Cook the seafood until almost done.  You will bake the entire quiche so the seafood should not be completely cooked before putting it into the cupcake pan.  Chop up into small pieces.  Set aside
  2. Beat the eggs in a medium bowl
  3. Add the onions, tomato, cilantro and cut up seafood to the egg mix and toss to combine
  4. Place the cut paleo bread in the bottom of each cupcake hole in the pan
  5. Pour the egg mixture into each cupcake hole and sprinkle with the shredded coconut
  6. Bake for 12-14 minutes at 350 degrees, let cool
  7. Serve with avocado

 By: Paleo Princess

 Also Try These GrassFed Whey Protein Bars


  • Meredith Ryan

    Calorie count? Fat? Carbs? Anything nutritional?