Paleo Quiche with an Almond Flour Crust [Gluten free, Grain free]

Gloriously gluten free, grain free crust that holds together perfectly and is a breeze to make. Picnics, lunches, or even breakfast – you can get this done in about 30-45 minutes for a delicious paleo quiche!

I made a quiche with a crust a few months ago and it was an absolute hit because well, it had a crust! After making it a few times I decided to rethink the crust and see if I could improve upon it (there is always room for improvement!). I was completely uninspired when thinking about dinner last night and making a frittata just wasn’t quite cutting it. This turned into the perfect opportunity to readdress this crust concern of mine and see what happens.

As is my usual method of doing things, I just throw ingredients into a bowl based on what I think could work. There was nothing different about how this came about. It was getting late and I was delayed with dinner because it was so hot that we spent the afternoon at the pool and I lost track of time. So this literally was bunging in some ingredients with a bit of this and a bit of that and BAM! Another quiche with another crust 🙂


This crust cannot be rolled and then placed into the baking dish – forget about that! You will need to press it out over a well greased pie dish and you will be able to get the crust to be quite thin, which is also what I was after. The size of the pan that I used is 28cm in diameter and the dough recipe is enough to cover this pan perfectly, leaving you with a great, thin crust. If you use a different sized pan, you would need to adjust the dough quantities.

Recipe for Paleo Quiche with an Almond Flour Crust

Yield: one quiche (28cm diameter dish used) 

Prep time: 10 minutes

Cooking time: 25 – 35 minutes 

What you need

For the crust

1 cup almond flour

3 tblspns coconut flour (I used the Sleekgeek Kitchen Savoury Mug Bread premix!)

2 tblspns tapioca flour

1 tspn garlic powder (optional, but great flavour!)

1 tspn mustard powder

1 egg, whisked lightly

2 tblspns coconut milk/cream

Generous pinch of salt and pepper

For the filling

(This is entirely up to you!)

7 eggs

1/2 an onion, chopped

1/2 a green pepper, chopped

8 Asparagus spears

1 tomato, sliced

Salt and pepper to taste

What you need to do

  1. Preheat oven to 180°C. Grease a pie dish. (I prefer using a loose bottomed dish so that the quiche can be easily removed.)
  2. Mix all the ingredients for the dough together and form a dough. Press out gently into the pie dish and try to get it as thinly and evenly distributed as you can. (There may be some breaks but just keep pressing it all around to fix those. This takes some patience but not more than a few minutes!) Prick some holes in the base with a fork,  place into oven and bake for 10 minutes.
  3. In the meantime, prepare your filling. Whisk eggs and add whatever other ingredients you’ve chosen.
  4. Remove the crust from the oven, fill with egg mixture, place back into oven and bake for a further 20 -30 minutes. Remove once cooked though. Allow to cool, and if using a loose bottomed dish, remove the quiche from the pan (carefully!). Serve as desired!


This is a fab go-to summer dish, and can be served hot or cold. Throw a salad or some coleslaw on the side and your meal is sorted. Enjoy!

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