Egg Foo Young Quiche

The classic Chinese pancake in quiche form.

Egg Foo Young Quiche - GF/CF Paleo

Egg Foo Young Quiche

I was a latecomer to appreciating Egg Foo Young, but have recently been enjoying  the version in Nom Nom Paleo‘s cookbook – totally won me over. After making it a few times, our backyard chickens blessed us with a surfeit of fresh eggs, and I was eager to use them in a quiche. The idea struck! And turned out fabulously, if I daresay.

You could use the crust of your choice, of course; I decided to make mine with cashew flour and sesame seeds for complementary flavors. This is especially nice paired with the Sesame Kelp Noodles (also pictured above) from Elana’s Pantry.


1 prepared crust of your choice (see below for my cashew flour one)
8 eggs
10 ounces frozen chopped spinach, thawed and squeezed dry
1 teaspoon fish sauce
1 teaspoon apple cider vinegar
3 scallions, chopped  (both whites and greens)
1/4 cup packed chopped cilantro

Preheat oven to 350. Whisk eggs in a large mixing bowl. Add spinach and stir until well-distributed. Add all remaining ingredients. Pour into prepared crust and bake for 30-40  minutes, until center is completely set. Cool for at least another 20 minuted before serving.


1 1/2 cups cashew flour (or another nut flour – I used Trader Joe’s cashew meal)
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon baking soda
greens of 1 scallion, minced
3 tablespoons olive oil
1 tablespoon toasted sesame oil

Preheat oven to 350. Whisk together all dry ingredients (everything but the oils). Stir in the oil. Dough will be moist and crumbly – press evenly into a pie plate, working it part way up the sides as well. Bake for 15 minutes, and then set aside while you prepare the filling (the above or anything else).

— posted by Anne


  1. Elita says

    Thanks for this idea, Anne. I am doing a low carb/no carb diet and this would be perfect for make ahead breakfast/lunches. I love egg foo young and can’t wait to try this out.

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