Vegetable Quiche

Cooking Time

40 min




Gluten Free Pie Crust

  • 1 & 1/2 cup Almond flour
  • 1/2 cup Gluten free flour blend
  • 1/2 teaspoon Pink salt
  • 2 tablespoons Coconut oil or butter (I used 1 tablespoon coconut oil and 1 tablespoon truffle ghee-really made a difference if you can find. I will link brand below)
  • 1 Egg

Quiche Filling

  • 4 eggs
  • 2 Tablespoons coconut oil
  • 1 small red onion chopped
  • 2 stalks asparagus chopped
  • 5 button mushrooms sliced
  • 1 handful of purple kale roughly chopped
  • 1 handful of spinach
  • 1/2 cup leftover roasted sweet potatoes chopped
  • 1/3 cup of feta cheese and sundried tomato mixture


For the crust:

Mix dry ingredients together and then mix in egg and oil/butter until a crumbly crust texture forms where it sticks together when you press with your fingers.

Line a pie pan with parchment paper (not necessary but helps for a clean slice of quiche) 

Press dough into pie pan and bake at 350F for 10 min. Let cool.

For the filling:

Pink salt, black pepper, red pepper flakes, Italian herb blend, garlic powder.

Sautee vegetables with coconut oil, salt and spices until soft. Lastly, stir in the feta cheese and sun dried tomatoes. Turn off heat and let cool. In a big bowl, scrambled eggs and then mix in vegetable mixture. Pour into pre cooked pie crust and Bake at 350F for 40 min.