Healthy make-ahead breakfast that includes greens? Quiche.
Easy brunch for friends? Quiche.
Reheat-able dinner for a friend with a new baby? Quiche.
I have had my mind set on making a dairy-free quiche for awhile now. This leek and swiss chard quiche is just that! It is packed with healthy vegetables and tastes so flavorful, you would never guess it is lacking in heavy cream.
A slightly sweet and nutty almond flour crust works wonderfully with these flavors. If you feel like making quiche is too much work because of the crust, think again.
This almond flour crust is a press-and-bake crust making it way easier than traditional crust you have to roll out. Even if I didn’t have to eat gluten-free I would love this crust for that reason alone! Not to mention how delicious it tastes.
Leek & Swiss Chard Quiche {Dairy-Free, Paleo}
Ingredients
For the Crust:
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 1 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 Swiss chard stems removed and chopped
- 1/2 cup almond milk
- 6-8 eggs
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/4 teaspoon nutmeg
- 1/3 cup 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, almond 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!
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!