Spring quiche grain free with leeks

With their perfect light green circles, leeks and green onions are the most whimsical vegetables, which bring fun and the delicious taste of spring to your brunch table in this grain-free quiche. An almond flour crust is much less finicky than it’s wheat flour counterpart, and makes the meal grain free and tasty as well.

Almond Flour Quiche

For the crust:

2 cups almond flour (Buy Blanched Almond Flour here)

2 tablespoons tallow, butter, ghee, or coconut oil (Buy Tallow, Butter, or Coconut Oil here)

1 egg

1 teaspoon dried basil or rosemary (Buy Organic Herbs and Spices here)

1/2 teaspoon sea salt (Buy Sea Salt here)

Grain free almond flour crust

In a food processor, blend the almond flour, butter, egg, dried basil, and sea salt. Press dough into a pie dish, half way up the sides, using your fingers to make dough even.

For the filling:

6 eggs

1/2 cup coconut milk or yogurt or cultured cream (Buy Coconut Milk or Cultured Cream here)

1/2 teaspoon sea salt (Buy Sea Salt here)

1 cup cooked meat, chopped (optional)

1 bunch green onions, thinly sliced, just the white and light green parts

3 leeks, rinsed and sliced into rounds, just the white and light green parts

Leeks and onions for quiche

In a bowl, combine the eggs coconut  milk, salt, and meat and mix well with a fork.  This is a great way to use meat picked off the bones from making stock, or odds and ends of leftover meat dishes.  Pour egg mixture into the unbaked pie crust and top with onions and leeks.

Quiche prior to baking

Bake at 350* for 45 minutes, or until the center is set.  Cool 15 minutes before serving to prevent quiche from crumbling before cutting.

Spring Quiche

 

Grain-Free Quiche For Spring with Leeks and Fresh Herbs

Course: Brunch
Cuisine: GAPS Diet, Gluten Free, Grain Free, Paleo, SCD
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Cara Comini
With whimsical leeks and green-onions, this cheerful quiche welcomes in springtime
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Ingredients

  • For the crust:
  • 2 cups almond flour
  • 2 tablespoons tallow butter, ghee, or coconut oil
  • 1 egg
  • 1 teaspoon dried basil or rosemary
  • 1/2 teaspoon sea salt
  • For the filling:
  • 6 eggs
  • 1/2 cup coconut milk or yogurt or cultured cream
  • 1/2 teaspoon sea salt
  • 1 cup cooked meat chopped (optional)
  • 1 bunch green onions thinly sliced, just the white and light green parts
  • 3 leeks rinsed and sliced into rounds, just the white and light green parts

Instructions

  1. For the crust:
  2. In a food processor, blend the almond flour, butter, egg, dried basil, and sea salt. Press dough into a pie dish, half way up the sides, using your fingers to make dough even.
  3. For the filling:
  4. In a bowl, combine the eggs coconut milk, salt, and meat and mix well with a fork. This is a great way to use meat picked off the bones from making stock, or odds and ends of leftover meat dishes. Pour egg mixture into the unbaked pie crust and top with onions and leeks.
  5. Bake at 350* for 45 minutes, or until the center is set. Cool 15 minutes before serving to prevent quiche from crumbling before cutting.