I’ve been waiting to share this recipe with you guys. Mainly because I couldn’t seem to master “quiche photography” and I wanted the photos to really show you how good this dish is. I made it for the first time for a brunch with friends and everyone loved it (minus my mushroom hating friend) and I was so happy with how it turned out! I love serving quiche at brunches but when I started eating more paleo I started serving crust-less quiche and it was not. the. same. Crust-less quiche is essentially a large scrambled egg and not a quiche at all. No one ever complained about said large scrambled egg, but I know most people were missing their buttery crust. Enter this fantastic gluten, grain and dairy free version. Be still my quiche-loving heart.
Quiche is versatile and can easily be served for brunch, lunch or dinner. The other day I saw a picture of someone serving quiche for a dinner party with lots of red wine and I thought it was genius. Probably because wine and quiche are two of my favorite things, but I think it would be a fun dish to serve for a dinner and I might just have to steal their idea.
The almond flour crust I used for this recipe is grain and gluten free and the filling is dairy free, making it paleo friendly and virtually guilt free:) I’ve been making it weekly so I have something healthy and easy for breakfast and I’m loving the time it’s saving me. The options are endless with this dish and I know you’ll love it!
- For the Gluten Free Crust
- 2 cups almond flour
- 3 garlic cloves - minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- 1/8 tsp red pepper flakes
- 1 tbsp water
- For the Egg Filling
- 6 pastured eggs
- 1/3 cup non-dairy, unsweetened milk - I used unsweetened coconut milk
- 1 cup button mushroom - sliced
- 2 cups spinach
- 1/2 tsp coconut oil
- salt and pepper
- Preheat your oven to 350F.
- Grease a large 10" pie plate with coconut oil and set aside
- In a large bowl, combine all of the crust ingredients
- Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the dish
- Place in the oven and bake for 20 minutes, then remove and set aside
- While the crust is baking, make your egg filling
- Preheat a small saute pan on medium heat
- Add the coconut oil and mushrooms and season with salt
- Saute the mushrooms for about 5 minutes, then add the spinach when the mushrooms are just about done and allow to wilt. Set aside.
- In a medium sized bowl, whisk together the eggs, milk, salt, pepper and mushrooms and spinach
- Pour the eggs into the crust and bake for another 30 minutes, or until golden brown
- Let the quiche sit for about 5 minutes before cutting and serving