Vegetarian Spinach Quiche with Almond Crust

This vegetarian spinach quiche has a gluten free quiche crust made of olive oil and almond flour, and a hearty spinach and Gruyere cheese filling.

Vegetarian Spinach Quiche with Almond Crust | Gluten-free quiche crust

Looking for a spinach quiche recipe that’s over the top delicious? This vegetarian quiche recipe is one of our family favorites, and it features a gluten free quiche crust that makes it work for a variety of diets! When we’re looking to host a brunch, this is the perfect brunch recipe to serve to a crowd. Or if you’re like us and into breakfast for dinner or brinner, it’s fantastic for dinner served with a green salad. Keep reading for this vegetarian spinach quiche recipe from the cookbook Dishing Up the Dirt by Andrea Bemis!

Related: 10 Delicious Ways to Eat Leafy Greens

Vegetarian Spinach Quiche with Almond Crust | Dishing Up the Dirt

About the cookbook: Dishing Up the Dirt

Meet Andrea Bemis, of the website Dishing Up the Dirt. She and her husband Taylor own and farm 6 acres in Oregon called Tumbleweed Farm. It’s a millennial’s fairytale life, farming the land and creating gorgeous spreads fitting of a glossy magazine. However, behind it all is a hell of a lot of honest, hard work. Farming is an intense and difficult lifestyle, and combining that with food blogging is an incredible feat. On top of that, Andrea has authored and photographed a cookbook called Dishing Up the Dirt. It’s full of lovely photographs of seasonal produce on her farm, and inventive ideas for how to use it. This vegetarian spinach quiche is one of Andrea’s recipes and a fantastic sneak peak into the recipes in this book.

Like what you see? Order the Dishing Up the Dirt cookbook here.

Vegetarian Spinach Quiche with Almond Crust | Gluten-free quiche crust

How to make a vegetarian spinach quiche

As I paged through, this quiche with almond crust stood out. The most unique feature is the gluten-free quiche crust: it’s made of almond flour, olive oil, a bit of garlic, and some fresh thyme. It’s crunchy and WOWZA is it good! In fact, Alex and I prefer this gluten-free quiche crust to a normal quiche crust. The spinach quiche filling is flavored with shallots, white wine, and Gruyere cheese, along with sauteed greens. The original recipe is for mustard greens: you could also use spinach or Swiss chard.

We served this vegetarian spinach quiche as a simple dinner for a few friends, accompanied by a green salad. The verdict from everyone around the table: wow. It’s intensely flavorful, one of those dishes where we couldn’t stop mumbling, “this is so good” over and over. The almond crust got very high marks from everyone, too! Since the quiche is both vegetarian and gluten-free, it’s truly versatile and works for brunch, lunch, or dinner. (Want more with almond flour? We’ve got 10 easy almond recipes for you to try.)

Related: 14 Egg Recipes for Dinner

This vegetarian spinach quiche recipe is…

Vegetarian and gluten-free.

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Chard Quiche with Almond Crust | A Couple Cooks

Vegetarian Spinach Quiche with Almond Crust

1 Star2 Stars3 Stars4 Stars5 Stars (59 votes, average: 3.85 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


This vegetarian spinach quiche has a gluten free quiche crust made of olive oil and almond flour, and a hearty spinach and Gruyere cheese filling.



For the almond crust

  • 2 cups almond flour
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon fine sea salt
  • Pinch of fresh ground black pepper
  • Pinch of crushed red pepper flakes
  • 1/3 cup olive oil

For the vegetarian quiche filling

  • 1 tablespoon olive oil
  • 3 shallots, minced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 cups roughly chopped greens: spinach, chard or mustard greens
  • 1/4 cup dry white wine
  • 1/2 cup whole milk
  • 4 eggs
  • 1/2 cup grated Gruyere cheese
  • Generous pinch of freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • Pinch of freshly ground black pepper


  1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
  2. Make the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
  3. Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
  4. In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake until the crust is deep golden brown and the center of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place tin foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving.


Reprinted with permission from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis

  • Category: Brunch
  • Method: Baked
  • Cuisine: French

Keywords: Spinach quiche, Vegetarian quiche, Gluten free quiche crust, Almond crust, Vegetarian brunch, Brunch recipes, Quiche recipe

Looking for more gluten free brunch ideas?

Outside of these gluten free oatmeal pancakes, we have dozens of vegan breakfast ideas and gluten free brunch recipes on our website. Here are a few of our favorites:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Steph (Cheapskate Cook)
    May 30, 2017 at 2:34 pm

    This looks fantastic! I’ve only used Almond flour for sweet dishes, but this makes me want to try savory. I might try it with the garden kale coming out my ears. :-) Thanks!

    • Reply
      May 31, 2017 at 6:14 pm

      Yes, I had never had almond flour in a savory dish before this either! Kale would work perfectly as a substitute. Let us know if you make it!

  • Reply
    May 31, 2017 at 9:30 pm

    I subbed rainbow chard as my grocery store didn’t have mustard greens.
    This recipe is amazing! Surprisingly easy and SO flavorful!

  • Reply
    Genevieve Crum
    June 15, 2017 at 6:57 am

    I had freshly-ground almond flour in my fridge waiting to be used, and this was the perfect way to use it! It was absolutely delicious and will be a go-to quiche recipe in the future. :)

    • Reply
      June 17, 2017 at 4:43 pm

      Oh perfect! We’re so glad this was a hit!

  • Reply
    August 27, 2019 at 6:13 pm

    I tried this recipe partly because there were no eggs in the crust and it used olive oil. Kitchen was low on eggs and butter. I missed the four teaspoons of water. After baking the crust, it was powdery, and at 400F, it burned. I tried again with one egg and lower temperature, but I was really following someone else’s recipe for almond flour crust quiche with one egg, using olive oil instead of butter. It’s cooling now, seems all right. Did anyone else try the crust with no egg and it worked?

    • Reply
      Sonja Overhiser
      August 28, 2019 at 9:46 pm

      Thanks for asking! The crust here does not have egg, just the filling! But omitting the water would definitely make it much too dry, so glad you caught that! Hopefully it worked out for you!

  • Reply
    August 27, 2019 at 6:23 pm

    I found myself on a page for pumpkin spice lattes arriving in… August! That’s long before autumn, which here in Texas might arrive after Halloween. (Halloween shtuff in craft stores has been on sale for months.) But I love pumpkin spice! Any ideas for a pumpkin spice quiche with almond flour crust? Is pumpkin too high-carb?

    • Reply
      Sonja Overhiser
      August 28, 2019 at 9:48 pm

      While we love pumpkin spices, we’re not sure we would recommend combining them with eggs in a quiche! But we’ll leave it open to other commenters to weigh in too :)

  • Reply
    May 8, 2020 at 1:36 am

    Can you use other flours if you are short on almond flour?

    • Reply
      Alex Overhiser
      May 8, 2020 at 10:05 am

      Hi! We don’t have a recipe for a basic shortbread pastry, but any should work for this filling!

  • Reply
    July 19, 2020 at 6:16 pm

    Beautiful and delicious! I used spinach and didn’t have milk, so did combo of cream and water. Recipe was perfect and loved that it was low carb…will be making for friends…Thanks!

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