Recipe: Grain Free Spring Quiche with an Almond Flour Crust


A spring quiche with bright yellow farm fresh eggs and light green leeks is a nutrient rich easy meal. An almond flour crust is much less finicky than it’s wheat flour counterpart, and makes the meal grain free and tasty as well.

Almond Flour Quiche Crust

Using a fork or mixer, mix all ingredients. Using your hands, form into a flat disk and then roll into a circle 1/4 inch thick. Confession: I use parchment paper for this- it makes it way easier. Place in the pie plate or, as the case may be, a shallow casserole dish. If using a pie plate, crimp the edges of the quiche crust decoratively as for pie.

Another confession: I started out with 3 or 4 nice pie plates seven years ago when we got married… and I have 0 now.  Pie plates and soup bowls break more often than anything else at my house.   And we’re planning on moving this summer, so I’m avoiding buying anything unless absolutely necessary before the move. And so my quiche is in a casserole dish.

Egg Mixture for Quiche

    • 6 eggs


  • 1/2 cup coconut milk or yogurt or cultured cream (Buy Coconut Milk or Cultured Cream here)
  • 1/2 teaspoon sea salt (Buy Sea Salt here)
  • 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

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.  Bake at 350* for 30-45 minutes, or until the center is set.  Cool 15 minutes before serving to prevent quiche from crumbling.

Almond Flour Crackers*Bonus– you can double or triple the quiche crust recipe and roll excess crust out very thin, score with a knife or pizza cutter, and bake at 350* for 7-10 minutes (depending on thickness) for grain free almond flour crackers!  Bake on parchment paper to prevent these fragile but tasty herbed crackers from crumbling and sticking.

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps with the GAPS Starter Package, The Empowered Mother Pregnancy Resource, and helps them stock their freezer for busy days with Grain-Free Freezer Cooking Guide.


  1. Betty Keese says:

    I thought we couldn’t have butter it is dairy right???

    • It depends on if you tolerate it or not. Butter is allowed on GAPS and SCD, but you can use tallow instead if you’d like.

  2. Jennifer says:

    This looks so delicious! I love your recipes. For someone who is not a natural born cook (but I’m learning) they give me permission to experiment. That probably sounds funny to some people, but I’m very, very concrete-sequential! You also use ingredients that are readily available to me for the most part and that really helps. Thank you!

    • That’s great Jennifer! We’re in Montana, and I’m not a very fancy cook- glad you can find the ingredients you need :)

  3. Oh yay! I have been looking for something like this. It looks fantastic!! Thanks!

  4. I was just thinking about almond crackers!!
    Quiche is one of the things I miss…will try this for Easter….thanks!

  5. A reader asked me how to use the parchment paper, so I’m going to copy what I emailed her here:
    I sandwich the dough between two pieces, roll it out, remove the top layer, and then use the bottom layer to ‘flip’ the dough into the pan, then remove the parchment before baking :) For crackers I leave the bottom layer on and bake them on top of the parchment paper.

  6. The quiche looks yummy! I would use the dried basil, as opposed to rosemary, because my husband and I are not fond of rosemary.

    The crackers look great! I will have to make them, because we all love to eat crackers in our household, especially when they are healthy.

  7. While starting to make this for dinner tonight, I noticed the PDF of the recipe I printed from your website didn’t include the Almond crust recipe. I’m excited about making this I actually have almond flour/meal and someone else thought of dinner. LOL

  8. That’s weird that it wont’ print that! I just tried it and it did the same thing. I’ll see if I can fix it :Z Happy quiche eating!

  9. I do crackers like this all the time. I taught my cracker loving mom and she does it too. I love how it’s so simple and grain free :)

  10. Do you have a suggestion for a cracker flour other than almond? I have grandchildren who are allergic to nuts as well as gluten.

  11. I’m going to veganize your cracker recipe Cara . . . I’ll let you know how it goes : )

  12. And the organic upgrade is so worth it!

  13. Oh that looks so good. May have to make this this week!

  14. We LOVE beef sausage..yummy! And lunch sounds delicious too!

  15. Charlotte says:

    I cooked this for dinner the other night and it was delicious. We are transitioning onto GAPs and the kids said ‘is all gaps food going to taste this good?!’

  16. I’ve a version based on this recipe several times now. It’s amazing! Thanks so much for posting! x

  17. I just made this for lunch, very yummy!! Im going I have the rest for breakfast for the next few days. I Love the almond crust it works real well. I just pressed it into a pie dish with my fingers.

  18. Hi Cara – I tried this out today – haven’t eaten the quiche yet but made a double batch of crust to attempt the crackers….well, I’ll confess I was making them saying “well, this is a disaster (quiche crust was fiddly too but I was happy enough with it!)…and swore I would make the crust again but not the crackers!! Wrong ..,they ended up tasting and looking so good that I know I will make again! Thanks so much…:).


  1. […] some reason, pie plates break often in my kitchen.  I was needing a replacement when Mighty Nest asked me to take a look at the kitchen section of their website, which is just […]

  2. […] recipe was modified from Cara’s Quiche Crust/Crackers recipe out at Health, Home, & […]

  3. […] Recipe: Grain Free Spring Quiche with an Almond Flour … – A spring quiche with bright yellow farm fresh eggs and light green leeks is a nutrient rich easy meal. An almond flour crust is much less finicky than it’s wheat … […]

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