Hey friends! I hope you are well. So the other day when I made the slow-cooked pot roast, we had leftover meat and I wanted to incorporate it into a quiche. Usually, I make crustless quiches but I wanted to do something different. I checked my pantry and found almond flour and that’s when I knew I would make a crust using it! This is such a simple gluten and dairy free recipe that I had to share it!

Servings: 6-8 slices

Total Time: approx. 1 hour

Crust Ingredients

1 1/2 cups almond flour

1/4 cup butter, melted (I used dairy free butter (Earthly Balance)

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

Instructions

Preheat the oven to 325 F.

Mix all the ingredients together well. Spray a 9″ tart pan with olive oil lightly. Add the crust ingredients to the tart pan and either using your hands or the back of a glass spread it out evenly in the pan.

Bake for 10 minutes till lightly browned. Then set aside to cool.

Filling Ingredients

1/2 cup sliced mushrooms

1/2 cup fresh spinach leaves

1 cup of shredded chicken or beef (whatever you have on hand) (I used the beef from my slow cooker pot roast recipe)

1/4 cup diced onions

1/4 cup dairy free cheese

3 minced garlic cloves

6 beaten eggs

1/4 cup unsweetened plain almond milk

Salt & pepper to taste

1 tsp dried oregano

1 tsp garlic powder

Instructions

Preheat oven to 350 F.

Mix together all the above filling ingredients.

Pour the filling into the prepared almond crust.

Bake for about 25-30 minutes till fully cooked.

Take out, let it cool slightly and enjoy!