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A yummy quiche made with a delicious gluten-free flakey crust and a fresh spinach and crispy bacon filling. It is naturally dairy-free and Paleo.
It’s about time that I posted this recipe. It’s a savory quiche made with a delicious egg, fresh spinach and crispy bacon filling. It’s got a delicious crispy flakey satisfying crust as well. YUM.
This quiche makes for a delicious breakfast, lunch or dinner option. Check out my banana sushi or mango cherry yogurt smoothie for other delicious breakfast ideas!
Table of Contents
Why this recipe is great
- It has the most amazing gluten-free almond flour and tapioca flour based crust. This Easy Paleo Tart Crust recipe is what I used to make it.
- This recipe is great for those following a dairy-free, gluten-free, or Paleo diet.
- This quiche is a great breakfast, lunch or dinner recipe.
Recipe ingredients
- Almond flour– make sure to use a blanched almond flour because it is more refined in texture and better for baked goods.
- Tapioca flour– this combines with the almond flour and coconut flour to create a gluten-free flakey crust texture.
- Coconut flour– you only need a little bit of this but it pairs well with almond flour and tapioca flour.
- Plant based shortening– this is a key element to the crust. I really like Nutiva organic shortening for this crust.
- Eggs– these make the base of the quiche.
- Bacon– nitrate free bacon is usually what I use in this recipe.
- Almond milk– or any non-dairy milk of your choice.
- Onion powder and garlic powder– these spices season the base of the quiche.
- Ground nutmeg– this seasoning is a wonderful one for quiches. It adds a wonderful light flavor.
- Fresh spinach– I like to use organic spinach but feel free to use whatever you have on hand.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Add the almond flour, tapioca flour, coconut flour, shortening, and salt to the food processor and mix. Then add the water and egg and mix again.
Then take the mixture out of the food processor, and roll it into a ball.
Step 2: Put the dough on your tart pan. Push the dough evenly down into your tart pan until the pan is fully covered. Then poke holes into the crust.
Partially bake the crust for about 10 minutes.
Step 3: Make the crispy bacon. Cover a plate in paper towels, add the bacon and cover them in paper towels. Cook one minute per slice of bacon on the plate.
Step 4: Mix the eggs and seasonings together. Add the bacon and spinach to the egg mixture.
Step 5: Pour the quiche egg mixture into the partially baked crust and cook the quiche until it is set in the center.
Expert tips
- How to serve
- If you are having it for breakfast, this quiche is great as is.
- If you are having it for lunch or dinner, I highly suggest adding a side salad to it. I love eating this quiche with a side salad covered in a balsamic mustard dressing.
- How to store
- Cover the pan in aluminum foil and store in the fridge for 3-4 days.
Other quiche recipes you’ll love:
Gluten-Free Quiche Lorraine with a Potato Crust
Carrot, Broccoli, Pine Nut & Goat Cheese Quiche w/ a Sweet Potato Crust
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Gluten-free Spinach Bacon Quiche
Ingredients
Crust ingredients:
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 3 Tbs coconut flour
- 1/2 cup plant based organic shortening, at room temperature (I used Nutiva organic shortening which is a mixture of coconut and red palm oil)
- 1/2 tsp salt
- 1 egg
- 2 Tbs water
Quiche ingredients:
- 5-7 strips of bacon
- 8 eggs
- 1/2 cup almond milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 4 cups fresh spinach, with the stems cut off
Instructions
- Preheat oven 375 degrees F. Lightly grease a 9.5 inch round tart pan ( I used a le creuset tart dish and it works great.)
Quiche crust instructions:
- Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, and 1/2 tsp salt to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.
- Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.
- Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn’t stick too much. Also, make sure there aren’t holes in the crust when you are pushing it into the dish.
- Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.
- Partially bake the pie crust for 10 minutes at 375 F, then set it aside.
Quiche instructions:
- Cook the bacon in the microwave. Place a paper towel on a microwave safe plate, and place the bacon on top of it. Then cover bacon in a paper towel. Cook for 5 minutes. The bacon should be crispy at this point. If that isn’t enough then cook for another minute or two. Once the bacon has cooled, snap the bacon into pieces.
- Next, mix the quiche mixture together. In a large bowl, add 8 eggs, 1/2 cup almond milk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp nutmeg, 1/4 tsp pepper, and 1/2 tsp of salt and mix with a fork or whisk.
- Then add 4 cups of fresh spinach and the bacon pieces to the mixture and mix.
- Pour the mixture on top of the partially pre-baked crust.
- Bake for 30-35 minutes at 375 degrees F, until the quiche is set in the center.
- Let the quiche sit for 15 minutes before eating.
Notes
- How to serve
- If you are having it for breakfast, this quiche is great as is.
- If you are having it for lunch or dinner, I highly suggest adding a side salad to it. I love eating this quiche with a side salad covered in a balsamic mustard dressing.
- How to store
- Cover the pan in aluminum foil and store in the fridge for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
