Brunch, Dairy Free, Gluten Free, Keto

Almond Crust Quiche

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!

6 thoughts on “Almond Crust Quiche

  1. This is my favorite breakfast recipe!!!! My husband loves it! It’s so easy to make and rates delicious. Thank you so much Heifa! May Allah bless you.

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