Almond Flour Crust Quiche (EASY!)

almond flour crust quiche with leeks and chard from above.

Meaningful Eats

Almond Flour Crust Quiche (EASY!)

8 servings

Here's how to make the BEST almond flour crust quiche!

The easy press-and-bake almond flour crust comes together in minutes. Add your favorite greens and cheese to switch this recipe up!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 52

cooling time 20

Total Time 1 2

Author Erin Collins

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

Gluten-Free: This recipe uses almond flour which is naturally gluten- and grain-free.

Dairy-Free: I typically use almond milk and leave out the cheese myself. You can swap out the ghee for dairy-free butter or coconut oil to make this completely dairy-free.

To Make-Ahead: This recipe freezes and reheats well for easy make-ahead meals. You can also prep the pie up to 1 day in advance and wait until the day of to do the final bake. Just cover tightly in plastic wrap and refrigerate.

To Store: Cooled leftovers can be stored in an airtight container or wrapped tightly with plastic wrap, then refrigerated for up to 4 days.

To Freeze: The cooked and cooled quiche can be wrapped tightly in plastic wrap or stored in an airtight container, then frozen for up to 2 months. Thaw overnight in the fridge. Reheat at 350°F until warmed through.

Nutrition