This gluten free quiche has an irresistibly crispy crust made of olive oil and almond flour! Fill it with hearty spinach and Gruyere cheese.

Gluten free quiche

Looking for a gluten free quiche recipe that’s over the top delicious? This is one of our family favorites, with an irresistibly crunchy almond crust! This is the perfect brunch recipe to serve to a crowd, as it works for multiple diets. (No one will even notice it’s sans gluten.) If you’re like us and love turning breakfast into dinner, it’s fantastic for dinner served with a green salad. Here’s the fantastic gluten free quiche recipe from the cookbook Dishing Up the Dirt by Andrea Bemis!

Related: 10 Delicious Ways to Eat Leafy Greens

Cookbook 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 gluten free 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.

Gluten free quiche

The keys to a gluten free quiche

As I paged through Andrea’s book, this gluten free quiche with almond crust stood out. Almond crust? Yes, please! Here are a few things to note about this irresistibly tasty gluten free quiche:

  • The almond crust steals the show. It’s made of almond flour, olive oil, a bit of garlic, and some fresh thyme. After baking it up, it comes out crunchy and WOWZA is it good! Alex and I almost prefer this gluten-free crust to one with gluten (though our favorite quiche crust is pretty darn good).
  • Make it with any leafy greens. The quiche filling is flavored with shallots, white wine, and Gruyere cheese, along with sautéed greens. The original recipe is for mustard greens, but you can use any leafy greens you like. Try it with spinach, Tuscan kale, or Swiss chard.

Another filling variation? Try our rich and delicious Asparagus Quiche filling, but use this crust recipe!

How to serve it!

We served this gluten free quiche as a simple dinner for a few friends, accompanied by a green salad. Some great salad recipes to pair with it: Easy Arugula Salad, Arugula Beet Salad, Simple Carrot Salad or Celery Salad with Apples.

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.

More with almond flour? We’ve got 10 easy almond recipes for you to try.

This gluten free quiche recipe is…

Vegetarian and gluten-free.

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Chard Quiche with Almond Crust | A Couple Cooks

Gluten Free Quiche with Almond Crust


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

Description

This gluten free quiche has an irresistibly crispy crust made of olive oil and almond flour! Fill it with hearty spinach and Gruyere cheese.


Ingredients

Scale

For the gluten free almond crust

  • 2 cups almond flour
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon fine sea salt
  • Pinch of fresh ground black pepper
  • Pinch of crushed red pepper flakes
  • ⅓ cup olive oil

For the quiche filling

  • 1 tablespoon olive oil
  • 3 shallots, minced (about ½ cup)
  • 3 cloves garlic, minced
  • 2 cups roughly chopped greens: spinach, chard or mustard greens
  • ¼ cup dry white wine
  • ½ cup whole milk
  • 4 eggs
  • ½ cup grated Gruyere cheese
  • Generous pinch of freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • Pinch of freshly ground black pepper

Instructions

  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 ¼ 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.

Notes

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: Gluten free quiche, gluten free quiche crust

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:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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14 Comments

    1. 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!

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

  2. 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. :)

  3. 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?

    1. 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!

  4. 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?

    1. 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 :)

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

  5. 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!

  6. Have you ever tried freezing this? I have to make a few quiches to bring on a trip for the holidays and would love to bring this for brunch.