Veggie Quiche Recipe: With Gluten Free Crust

Today I am sharing a recipe for the Good Eats section of my blog! Something I’ve been neglecting lately.  To cut to the chase, I’ve been craving some sort of quiche recipe, plain and simple, and so I started scouring the internet to find one to re-create in to my own, I had never made quiche before, so this was going to be a new venture! All of my searching led me to find this one by Cookies & Kate. I adjusted it a tad to make it my own (you can do the same)… all I can say it is/was absolutely delicious! The crust was perfect and the taste was savory! It takes about 1 hour and 15 minutes total to prep and bake this dish and it serves roughly 6-8 people depending on how big your serving slices are.


Almond Meal Crust:

2 tbs thyme (dried or fresh)

2 cups almond meal

3-4 garlic cloves (pressed or minced)

1/2 tsp salt

1/4 tsp pepper

1/3 cup olive oil

2 tbs water

Filling: (all items are optional – mix and match your own favorites)

3 cups arugula

2 cups cremini Mushrooms

1 cup feta (or goat cheese – your choice!)

6 large eggs

1/4 teaspoon red pepper flakes

1 cup diced white onion

1/2 cup sliced olives

1/4 cup almond milk

Almond Meal Crust Instructions:

1. Preheat oven to 400 degrees fahrenheit. Grease a 9-inch pie dish with cooking spray or brush on light layer of olive oil. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in olive oil and water and stir until the mixture is thoroughly combined.

2. Press the dough mixture into your prepared pie dish until it is evenly dispersed across the bottom and up the sides. Bake crust until it is lightly golden and firm, about 15-20 minutes.

Filling Instructions: 

1. In a large skillet over medium heat, warm enough olive oil to coat the pan. Cook the mushrooms and onion with salt until tender. Toss in chopped arugula and let it wilt. When done, set pan off of burner to cool.

2. In a mixing bowl, whisk together the eggs, milk, salt and red pepper flakes. Stir in cheese of choice and add the mushroom, arugula and onion mixture to the bowl.

Pour mixture into quiche crust and put back in to the oven for 30-35 minutes or until the quiche is cooked through. Use a fork to check the middle of the quiche after 30 minutes. Make sure it is fluffy and eggs are thoroughly cooked. It will seem firm and fork will come out clean. Let the quiche cool for 10 minutes, slice with a knife and serve!


Do you have any delicious quiche recipes? Have you tried making quiche before? 

XO Samantha

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  1. Victoria wrote:

    This has become one of my go-to recipes! It’s so good!

    Posted 12.7.14 Reply