Gluten Free Quiche

Mini Mediterranean Gluten Free Quiche is made with flaky gluten free paleo crust and is filled with delicious Mediterranean flavors like sun dried tomatoes, spinach, garlic and black olives. These mini quiches are dairy-free and make a perfect appetizer or brunch item.

Mini Mediterranean Gluten Free Quiche @JesseLWellness #glutenfree

Eggs

Eggs are considered a high quality protein because they contain a complete range of amino acids which are an essential building block in our bodies. Eggs also contain all energy producing B vitamins including a significant amount of choline. Choline helps cell membranes functioning properly, plays a role in nerve communications and reduces chronic inflammation. I suggest eating both egg whites and yolks because the yolks are high in Omega 3. When shopping for eggs, organic eggs are best but it is best to buy pasture raised eggs from your local farmer.

Mini Mediterranean Gluten Free Quiche by @JesseLWellness #eggs

Mini Mediterranean Gluten Free Quiche

(Paleo, Vegetarian, Dairy-free)

Prep time: 30 minutes

Cook time: 1 hour

Serving size: 1 dozen

Ingredients:

Gluten Free Quiche Flaky Crust

  • 2 cups almond flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¾ cup melted coconut oil
  • 1.5 Tbsp water

Gluten Free Quiche Filling

  • ½ red onion, finely diced
  • 2 garlic cloves
  • 2 handfuls of baby spinach, chopped
  • ½ cup sun dried tomatoes, sliced
  • ½ cup red olives, pitted and sliced
  • 4 organic eggs
  • ¼ cup nutritional yeast
  • 2 Tbsp nut/seed mylk or vegetable broth
  • Pepper to taste

Directions:

  1. Preheat the oven to 350F and line a muffin tin with muffin liners.
  2. For the gluten free quiche crust, whisk together the almond flour, salt and baking soda. Add ½ cup melted oil coconut and 1.5 Tbsp water, adding more oil as needed until mixture comes together. The pastry crust should be crumbly but hold together when pressed into a ball.
  3. Press the pastry crust into the muffin liners covering the bottom and half way up the sides. The gluten free quiche crust should be roughly half a centimeter thick. Poke a couple holes in the bottom of each mini quiche with a fork and place in the oven for 10 – 15 minutes, until lightly brown.
  4. While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
  5. Add the garlic and sauté until fragrant, roughly 2 minutes.
  6. Add the baby spinach and sauté until wilted, roughly 5 minutes.
  7. Turn off the heat and stir in the sun dried tomatoes and olives and set aside.
  8. In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
  9. Once the gluten free quiche crust is golden brown, remove from the oven and spoon the Mediterranean mixture into the crust. Top with the egg mixture and use the back of a spoon to smooth the top.
  10. Place the Mini Mediterranean Gluten Free Quiche into the oven and bake until the eggs have set, roughly 20-40 minutes.
What do you like to put in your quiche? I would love to see your add-ins and recipes in the comments section.

Mini Mediterranean Gluten Free Quiche @JesseLWellness #paleo

 

Mini Mediterranean Gluten Free Quiche (Paleo, Vegetarian, Dairy-free)
 
Prep time
Cook time
Total time
 
Mini Mediterranean Gluten Free Quiche is made with flaky gluten free paleo crust and is filled with delicious Mediterranean flavors like sun dried tomatoes, spinach, garlic and black olives. These mini quiches are dairy-free and make a perfect appetizer or brunch item.
Author:
Recipe type: Paleo & Omnivore Mains
Cuisine: Paleo, Gluten Free, Vegetarian
Serves: 6
Ingredients
  • 2 cups almond flour
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¾ cup melted coconut oil
  • 1.5 Tbsp water
  • ½ red onion, finely diced
  • 2 garlic cloves
  • 2 handfuls of baby spinach, chopped
  • ½ cup sun dried tomatoes, sliced
  • ½ cup red olives, pitted and sliced
  • 4 organic eggs
  • ¼ cup nutritional yeast
  • 2 Tbsp nut/seed mylk or vegetable broth
  • Pepper to taste
Directions
  1. Preheat the oven to 350F and line a muffin tin with muffin liners.
  2. For the gluten free quiche crust, whisk together the almond flour, salt and baking soda. Add ½ cup melted oil coconut and 1.5 Tbsp water, adding more oil as needed until mixture comes together. The pastry crust should be crumbly but hold together when pressed into a ball.
  3. Press the pastry crust into the muffin liners covering the bottom and half way up the sides. The gluten free quiche crust should be roughly half a centimeter thick. Poke a couple holes in the bottom of each mini quiche with a fork and place in the oven for 10 - 15 minutes, until lightly brown.
  4. While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
  5. Add the garlic and sauté until fragrant, roughly 2 minutes.
  6. Add the baby spinach and sauté until wilted, roughly 5 minutes.
  7. Turn off the heat and stir in the sun dried tomatoes and olives and set aside.
  8. In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
  9. Once the gluten free quiche crust is golden brown, remove from the oven and spoon the Mediterranean mixture into the crust. Top with the egg mixture and use the back of a spoon to smooth the top.
  10. Place the Mini Mediterranean Gluten Free Quiche into the oven and bake until the eggs have set, roughly 20-40 minutes.

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4 Responses to “Gluten Free Quiche”

  1. esther May 15, 2014 at 8:59 pm #

    So love your work JESSE~ inspiring ,creative healthy and delish!!!
    Love the gluten free idea
    so excite!
    be well
    and victorious

  2. Jesse Lane Schelew, CNP June 9, 2014 at 4:19 pm #

    Thank so much for sharing my recipe with your readers My Natural Family!

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