Grain-Free Quiche For Spring with Leeks and Fresh Herbs

With whimsical leeks and green-onions, this cheerful quiche welcomes in springtime
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


  • 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


  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.