I love a good quiche, but that crust can be a gluten trap that makes my bones ache and my face break out. I needed to find an alternative to make at home. I also wanted something I could grab warm and serve for quick protein and healthy fats that even my 4 year old would enjoy. Enter my “gluten free, low-carb, keto-friendly, super quick to make crust and just as easy filling quiche!” Stays good in the fridge for a few days in an airtight container so having a satisfying meal on hand throughout the week is perfect. Warm by the slice for 40 -60 seconds, add a dollop of sour cream or sprinkling of cheese, sliced tomatoes or sliced avocado to doctor it up a bit! Plus, change the fillings to add more veggies or proteins. The combinations are endless!
Almond Flour Crust Quiche
Recipe type: Gluten Free Breakfast
2 cups almond flour
1 egg, large
2 Tbsp melted coconut oil
pinch of sea salt
FILLING: (fillings can vary based on your preferences: try adding other veggies, different cheese combinations or meats like organic ham)
1 cup broccoli, diced small
⅓ cup organic cheese (of your choosing)
¼ cup almond milk
sea salt and pepper to taste
Mix almond flour, egg, sea salt, and coconut oil thoroughly. Spray non-stick or grease lightly with coconut oil a 10" glass pie crust dish. Take crust dough and pat and smooth in into the bottom. You may really need to work and use hands and a spatula to spread the dough to fit the entire bottom of the pie mold. Bake crust on 350 for 8-10 minutes.
In a large bowl beat eggs to well mixed. Fold in seasoning, cheese and veggies (and meats, if using). Pour contents into pie pan. Put back in the oven for about 20-30 minutes until the eggs are cooked through and firm in the center (you can pull a fork our clean). Enjoy! Let cool and store remainder in air tight container in the fridge for up to 4 days.
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