Erin’s Recipe Rundown
Texture: Everyone loves this crisp light crust and creamy egg filling.
Taste: A delicious mix of mellow leeks, tangy cheese, and nutty almond crust.
Ease: The easiest press-and-bake crust. No rolling pin required!
Top Tips: Have some foil or a pie shield ready to cover the exposed crust if it look like it’s browning too quickly.
Recommended GF Flour: This recipe uses almond flour for a gluten-free, grain-free crust.
Would I make these again? Yes, in my opinion, quiche is always the answer! This almond flour crust quiche is easy to make and works for any meal of the day. Plus it’s a great make-ahead recipe!
xoxo erin
Featured Comment
From Andrea: “This was a delicious gluten and dairy free quiche! Thank you! We sprinkled a little dairy free shredded Parmesan into the mixture. It was a BIG hit!“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this almond flour crust quiche. Jump to the recipe card below for the exact measurements.
- Almond flour: This recipe relies on almond flour instead of a gluten-free measure-for-measure blend. It’s sweet and nutty, pairing perfectly with the filling’s flavors. This is my favorite brand!
- Eggs: It’s not quiche without eggs! They form the custard-like filling and bind the crust’s ingredients together for the perfect texture.
- Leeks: Mild and sweet onion-like flavor, they add flavor and richness without overpowering the dish. Plus they sauté into a soft texture that’s perfect for the filling.
- Swiss chard: The earthy, slightly bitter flavor balances the sweetness of the leeks.
- Milk: I prefer almond milk in the filling to complement the almond flour’s flavor in the crust while adding creaminess to the filling.
- Ghee: The ghee’s high smoke point means it’s great for sautéing without burning and ruining the flavor!
How to Make Almond Flour Crust Quiche
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I like to use a food processor to mix up the crust fast. While your oven preheats, pulse together the almond flour and salt, then add the coconut oil and egg. You’ll know it’s ready when it forms a ball.
No rolling necessary — just press the dough into the pie plate! Par-bake the crust (10-12 minutes) then let it cool while you prep the filling.
Start with prepping the vegetables! Heat the ghee in a large skillet and first sauté the leeks until they’re soft (10 minutes), then add the fresh thyme and Swiss chard (another 2 minutes). You want the Swiss chard to partially wilt, then you can remove it from the heat.
While the veggies cool, combine the rest of the ingredients in a large bowl. Stir in the veggie mixture, then pour the filling into the crust. It’s time to bake!
Start high at 425°F (10 minutes) to set the structure quickly and encourage a fluffy filling, then reduce to 350°F (another 20-25 minutes) to help the center to cook through evenly without overbaking or cracking. Cool (20 minutes) before slicing and serving. Enjoy!
Almond Flour Crust Quiche (EASY!)
Ingredients
For the Crust:
- 2 cups (200g) almond flour
- 1/2 teaspoon kosher salt
- 2 tablespoons coconut oil
- 1 large egg
For the Filling:
- 2 tablespoons ghee or butter/coconut oil
- 2 large leeks white and light green parts sliced into half moons
- 1 teaspoon fresh thyme
- 2 1/2 cups (150g) Swiss chard stems removed and chopped
- 1/2 cup (120ml) milk of choice
- 6-8 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup (50g) goat or feta cheese optional
Instructions
For the Crust:
- Preheat the oven 350°F. In the bowl of the food processor, pulse the almond flour and salt together. Add the coconut oil and egg and process until the mixture forms a ball. Press the dough evenly into a 9-inch pie plate.
- Pre-bake the crust for 10-12 minutes. Allow to cool slightly while you prepare the rest of the quiche.
For the Quiche:
- Meanwhile, heat the ghee in a large skillet. Add the leeks and saute for about 10 minutes, until softened. Add the fresh thyme and Swiss chard. Saute for another 2 minutes, until the chard is partially wilted. Remove from heat and allow to cool slightly.
- In a large bowl combine the eggs, milk, salt, pepper, nutmeg, and cheese (if using). Stir in the leek/green mixture, then pour into the pre-baked pie shell. Bake at 425°F for 10 minutes.
- Then reduce the heat to 350°F and continue to bake for another 20-25 minutes. Allow to cool for 20 minutes before serving. Slice and enjoy!
Notes
Nutrition
This post was originally published in May 2013. It was updated with new photos and instructions in July 2025.
This was a delicious gluten and dairy free quiche! Thank you! We sprinkled a little dairy free shredded Parmesan into the mixture. It was a BIG hit!
This is definitely a hit at my house! I would love to make it ahead for the next month. Do you think it will last in the freezer? I am thinking about baking it almost all the way, cooling, then freezing. When I pull it out of the freezer, I would bake for a bit then too. Thoughts? Thanks!
I’m so glad you like the recipe! I think freezing it with that method should work great. Let me know how it goes!
I’ve made and it was delicious! I’m wondering if I can make ahead and freeze?
It came out just like the picture!! 🙂 Does this freeze well? Not sure how the crust would hold up.
This turned out amazing!! TY for such a nice recipe.
do you have the nutritional counts for this? it sounds yummy. I have chard in my garden 🙂
Hi could I substitute Kale for the Chard? Thank you
Yes! Any leafy green will work 🙂
The recipe looks yummy but I am allergic to almonds. Any idea what I could use as a substitute in the crust?
You can use any alternative crust recipe you like! I would just pre-bake the crust for 10-15 minutes. I hope this helps!
This quiche looks yummy! Do you know if I could kneed the dough for the crust by hand? I don’t have a food processor. Thanks a bunch!
This is such a great recipe. Thanks!
I really enjoyed this . I used bacon and cheese as well but the crust was great and choice of veggies was awesome. I do not usually enjoy quiche so I will be adding this to a recipe book. Very nice cold or warm! Using snoring form pan was helpful. Thanks for the recipe.
Glad this worked out for you!
I am looking for something I can prepare in advance. Could this be made ahead? …and, if so, how far in advance, and would it need refrigeration? Also, would it be as tasty at room temp as it would warm- from-the-oven? Sincere thanks, D
Yes this can definitely be made in advance! I’m actually going to make it for Christmas morning and add bacon. You can make it up to 2 days in advance. I would store it in the refrigerator and reheat it before serving. It would taste great at room temperature the day you make it, but for longer storage I recommend the refrigerator.
This recipe turned out delicious! I didn’t sauté the greens. Instead of that, I steamed the sliced leeks. This way I didn’t need to use the 2 tablespoons of oil. After chopping the fresh thyme and Swiss chard I simply added them to the liquid mixture. Huge thanks Erin, after this quiche I just want to try more recipes from your wonderful blog! 🙂
So glad you liked it!!
I am lactose free I can’t have feta cheese so what else can I use ? do I need cheese ?
You can just leave it out! I actually usually don’t include it and it tastes great!
Thank you! We are following a paleo way of eating (including the exclusion of sugar substitutes) and needed a lastminute.com type supper – this is awesome and much appreciated. I will be visiting your blog again – and again – and again i am sure!
Thanks so much! I’m so glad it worked for you!