This quiche with an almond flour base swaps the traditional wheat pastry for a tender, nutty, low-carb crust that holds together beautifully and works for everything from breakfast to brunch. The crust is simply pressed into the pan—no rolling, no chilling, no blind-baking fuss—and it bakes up sturdy enough to support a rich, creamy egg filling. It’s a genuinely useful recipe for anyone following a gluten-free or keto-friendly diet, and it tastes great even if you’re not.
Ingredients
- 2 cups (200 g) blanched almond flour (not almond meal)
- 1 large egg, lightly beaten
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 6 large eggs
- 1 cup (240 ml) heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup (100 g) shredded Gruyère or Swiss cheese, divided
- 1/2 cup (50 g) cooked, crumbled bacon or ham (optional)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23-cm) pie dish or tart pan.
- Make the crust: In a medium bowl, combine the almond flour, beaten egg, melted butter, and salt (and garlic powder if using). Stir with a fork until a soft dough forms. It should hold together when pressed between your fingers.
- Press the dough evenly into the bottom and up the sides of the prepared dish. Use your fingers or the bottom of a flat measuring cup to make it uniform. Prick the bottom with a fork.
- Bake the crust for 8–10 minutes, until it is lightly golden and set. Do not overbake; it will continue to brown later. Set aside on a wire rack while you prepare the filling. Leave the oven on.
- Make the filling: In a large bowl, whisk the 6 eggs, cream, salt, pepper, and nutmeg (if using) until smooth.
- Stir in 3/4 cup (75 g) of the shredded cheese, plus the bacon or ham and chives if using.
- Pour the filling into the pre-baked crust. Sprinkle the remaining 1/4 cup (25 g) cheese on top.
- Bake at 375°F (190°C) for 30–35 minutes, until the center is just set and a knife inserted near the middle comes out clean. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes (USDA FSIS).
- Let the quiche rest for 10 minutes before slicing. This helps the filling set and makes clean slices.
Tips
- Use blanched almond flour, not almond meal. Blanched flour is finely ground and has the skins removed, which gives a smooth, even crust. Almond meal is coarser and will make the crust crumbly and darker.
- Don’t skip the pre-bake. The crust needs those 8–10 minutes to set before the wet filling goes in; otherwise it will turn soggy.
- If the crust edges brown too quickly, cover them with strips of foil or a pie shield halfway through baking.
- For a dairy-free version, use cold-pressed coconut oil or a vegan butter substitute in the crust, and replace the cream with canned full-fat coconut milk. The flavor will change slightly, but the structure holds.
Serving Suggestions
Serve warm or at room temperature with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted tomatoes, sautéed mushrooms, or a side of fresh fruit. For brunch, add mimosas or a light sparkling water with lemon.
Variations
- Vegetable quiche: Sauté 1 cup of chopped spinach, zucchini, or bell peppers in a little olive oil until tender, drain well, and add to the filling.
- Herb and goat cheese: Omit the bacon and use 4 oz (115 g) crumbled goat cheese instead of Gruyère. Add 1 tablespoon each of fresh thyme and basil.
- Smoked salmon and dill: Use 4 oz (115 g) smoked salmon, chopped, and 2 tablespoons fresh dill. Reduce the salt to 1/4 teaspoon since the salmon is salty.
- Mushroom and leek: Sauté 1 cup sliced mushrooms and 1/2 cup sliced leek in butter until soft; let cool slightly before adding to the filling.
Storage and Reheating
Refrigerate leftover quiche in an airtight container within 2 hours of baking. It will keep for up to 4 days. To reheat, place a slice on a baking sheet and warm in a 300°F (150°C) oven for 10–15 minutes, or microwave on medium power for 1–2 minutes. The crust will soften in the microwave, so oven reheating is best for a crisp bottom. You can also freeze the fully baked quiche for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different nut flour? Yes, you can substitute hazelnut or pecan flour, but the texture will be slightly more crumbly. Avoid coconut flour—it absorbs too much liquid and will change the proportions.
Why is my crust sticking to the pan? Make sure you grease the dish well, even if it’s nonstick. A light coating of butter or cooking spray helps the crust release cleanly.
Can I make this quiche ahead of time? Absolutely. You can bake it a day ahead, let it cool, and refrigerate. Reheat gently before serving. The crust may soften slightly, but it will still be delicious.
How do I know when the quiche is done? The center should be just set—give the pan a gentle shake; it should jiggle like firm Jell-O, not like liquid. A knife inserted near the center should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.
Can I use milk instead of cream? Yes, you can use whole milk, but the filling will be less rich and may be slightly more watery. To compensate, use one fewer egg or add 1 tablespoon of almond flour to the filling to help it set.
Is this crust really gluten-free? Yes, almond flour is naturally gluten-free, making this entire quiche safe for those with celiac disease or gluten sensitivity. Just be sure your other ingredients (like baking powder, if used) are certified gluten-free.
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- Is Cinnamon Bad for Dogs? Vet Facts & Safety
- Is Almond Flour Just Ground Almonds?
- Is Almond Flour Healthy? Facts & How to Use It
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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