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
Hi, can i use coconut oil in the crust instead of olive oil? So far i havent found a pleasant tasting olive oil! I’ve had disastrous mayos too with disgusting olive oils! I’ve given up on making homemade mayo!
Hi Kathy! I think coconut oil would be a fine substitution, I just haven’t tried it! It may have a slight coconut flavor if you aren’t using refined coconut oil – but I don’t mind coconut flavor 🙂 Let me know how it goes if you try it! Homemade mayo is also tough for me to master!
Make mayo with perilla seed oil!
It doesnt work with olive oil in regards to taste. Avocado oil is amazing for mayo and kerygold butter(if you can do dairy) and coconut oil work great for the crust or spectrum organic shortening is what danielle walker uses!!
Thanks for your response, Megan!
Hi there.. I was wondering if you think using oat flour would be a successful substitution? Thank you.
I would think it would work – let me know if you try it!
made this for mother’s day today! used non dairy cheese, coconut milk, chicken sausage, spinach, mustard and did out garkic in crust which is a great idea! i wonder if adding an egg would help crust stay together just a bit more. tasty! will make again and try adding an egg, egg white, or chia egg. thank you!
I’m so glad you liked it! Let me know if you try either of those crust hacks – always happy to know what works!
Can this quiche go in the freezer?
Hi Cindy! I don’t see why not. You could try defrosting and then baking in the oven to warm it up. Let me know if you try this!
Can you bake it a day before or does it need to be eaten the same day?
You can definitely bake the day before!