Grain-Free Quiche- 4 ways

Quiche with Almond Flour Crust, 4 ways

This almond flour quiche is perfect for lazy Sunday brunches, baby showers, or a weekend away with the girls.  When you add cheese, sautéed greens, bacon, or just enjoy with eggs- these mini quiches are sure to be a hit!

For the crust:

2 cups almond flour

1/2 teaspoon sea salt

2 tablespoons butter or coconut oil

1 tablespoon honey

1 large egg

Preheat oven to 375*  Combine all ingredients with a fork or in the food processor.  Press into tart pans. Bake before filling for 15 minutes.

For the filling:

2 whole eggs

2 egg yolks

1 tablespoon coconut milk

Any of the following:

Cooked, crumbled bacon, 1 tablespoon

Shredded cheddar cheese, 2 tablespoons

Mini spinach, 1 cup, sautéed in 1/2 teaspoon coconut oil until wilted

Combine eggs and coconut milk gently with a fork.

For the quiches:

After pre-baking the quiche crust, remove from oven and gently pour egg mixture into the crust.  Top with the toppings as desired. Return to oven and bake for 25 more minutes, or until the center is starting to set and no longer shiny.  Egg will continue to set as the quiches cool.

Grain-Free Quiche- 4 ways

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This almond flour quiche is perfect for lazy Sunday brunches, baby showers, or a weekend away with the girls. When you add cheese, sautéed greens, bacon, or just enjoy with eggs- these mini quiches are sure to be a hit!

Author: Cara Comini

Recipe type: Breakfast

Cuisine: Paleo, GAPS Diet, SCD, Gluten Free

Serves: 6

Ingredients

• For the crust:
• 2 cups almond flour
• ½ teaspoon sea salt
• 2 tablespoons butter or coconut oil
• 1 tablespoon honey
• 1 large egg
• For the filling:
• 2 whole eggs
• 2 egg yolks
• 1 tablespoon coconut milk
• Any of the following:
• Cooked, crumbled bacon, 1 tablespoon
• Shredded cheddar cheese, 2 tablespoons
• Mini spinach, 1 cup, sautéed in ½ teaspoon coconut oil until wilted

Directions

1. For the shell: Preheat oven to 375* Combine all ingredients with a fork or in the food processor. Press into tart pans. Bake before filling for 15 minutes.
2. For the filling: Combine eggs and coconut milk gently with a fork.
3. For the quiches:
4. After pre-baking the quiche crust, remove from oven and gently pour egg mixture into the crust. Top with the toppings as desired. Return to oven and bake for 25 more minutes, or until the center is starting to set and no longer shiny. Egg will continue to set as the quiches cool.

3.5.3208

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