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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
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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

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5 from 6 reviews

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


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



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


  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.


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

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

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

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Heather Hawk says:

    I made this recipe last night and it was really good. I made a tweek to the recipe. Instead of adding whole milk, I used heavy whipping cream. In addition, I used egg whites and one whole egg, spinach, mushrooms, and different spices. Thank you so much sharing this recipe.

  2. Maggie says:

    This is a nice recipe but probably include the 4 tbsp water in those initial recipe items

  3. Sara Noelle says:

    This was excellent. I was pleasantly surprised when I sliced the quiche and the crust stayed perfectly intact. Only thing I did differently is I threw in quartered grape tomatoes because I absolutely had to use them before they died.

  4. Lauren says:

    Hi! I’ve made this several times and love it! I’m currently trying to prepare some freezer meals for postpartum. Would this freeze well?

    1. Alex Overhiser says:

      We haven’t tried it but I think it would freeze well!

  5. Samantha says:

    This Gluten Free Quiche with Almond Crust seems amazing , thanks for sharing this delicious one.

  6. Samantha says:

    Love this Gluten Free Quiche with Almond Crust, this one seems delicious. Thanks for sharing with us.

  7. Janie Lowe says:

    This was really delicious and my first time making an almond crust. I used Bob’s Red Mill super fine almond flour. I added different fresh herbs (no thyme!) and followed everything else to the letter. It’s important to take your time to press the sides of the dough in the pan thoroughly, before smoothing the bottom. I used a cast iron pan. Would like to suggest adding to the crust recipe ingredient list ‘4 teaspoons water,’ as it could be easy to miss in the instructions (and imo belongs in both places).
    Thanks for a great new take on quiche!

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