If you’re looking for a healthy quiche crust recipe, use my almond flour quiche crust (gluten-free) with any quiche filling recipe for a wonderfully delicious—and much healthier—treat.
You can turn any frittata into a healthy version of a traditional quiche by baking it inside this crust.
Traditional quiche crust is made with highly processed white flour that has no nutritional benefits. Replacing it with this almond flour-based crust keeps it low-glycemic and adds nutrients, a little healthy fat, and fiber to your dish.
How to Make Almond Flour Quiche Crust
This recipe makes one 8 or 10-inch quiche crust. It’s best if left in the pan you bake it in. You can make it up to one day ahead of time, then cover and store it in the refrigerator until it’s time to use.
Quiche crust needs to be baked before you pour the raw egg frittata mixture inside. Simply mix the ingredients then use your hands to press the mixture into a pie pan.
Bake the crust and let it cool for at least an hour.
You can use an 8-inch or 10-inch pie pan to make this crust. It’s on the thicker side with an 8-inch pan, which is really nice sometimes. Use what you have—both turn out great.
If you want to scale this up for a 12-inch pie pan, add another 1/3 cup of almond flour, one more teaspoon of extra virgin olive oil, and another big pinch of sea salt.
What’s the best filling for an almond flour quiche crust?
Here’s a general quiche filling recipe for a 9-10 inch quiche: Whisk 8 large eggs with 1/3 cup of unsweetened almond milk (or regular milk if you prefer), 3/4 teaspoon sea salt, and a few spins of freshly ground black pepper. Use 10 eggs if you’re making a 12-inch quiche. Stir in 2 cups of cooked and cooked veggies, such as onions, leeks, broccoli, or spinach. If desired, add 1/3 cup shredded or crumbled cheese. Pour into the cooked and cooled quiche filling. Bake at 350°F for 25-35 minutes, or until the center of the quiche is completely set. Serve hot, warm, or at room temperature.
1 tablespoon freshly chopped chives, optional, use them if you have them
Preheat the oven to 350°F.
Gently mix the almond flour, sea salt, and baking soda in a large mixing bowl until combined, being careful not to overpack the flour. Gently make a well in the middle of the bowl, then add the olive oil and water. Mix the ingredients with a large wooden spoon or spoon-shaped spatula until a well-combined dough forms.
Transfer the mixture to a 10-inch pie pan. Using your fingers, press and shape the dough mixture about 1/8 inch thick around the pie pan and up the edges to form the crust. Bake for 12 to 15 minutes, until cooked through and set.
Let the crust cool before adding the egg filling.
Add any quiche filling you prefer. Bake until the eggs are set and a toothpick comes out the middle clean. In general, most fillings will bake for 20 to 30 minutes in a pre-cooked quiche crust.
To store, let the entire dish come to room temperature and store, covered, in the fridge for up to 3 days. This makes a great make-ahead meal for weekday breakfasts or lunches, too.
This recipe is specifically written for almond flour. Other flours cannot be substituted.
You can use an 8-inch or 10-inch pie pan to make this crust. It’s on the thicker side with an 8-inch pan, which is really nice sometimes. Use what you have—both turn out great. If you want to scale this up for a 12-inch pie pan, add another 1/3 cup of almond flour, one more teaspoon extra virgin olive oil and another big pinch of sea salt.