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.
Eggs
Eggs are considered a high-quality protein because they contain a complete range of amino acids, which are essential building blocks 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. Omega 3 is important for improving vision, relieving joint pain, and protecting against heart disease. 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
(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:
- Preheat the oven to 350F and line a muffin tin with muffin liners.
- 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.
- 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.
- While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
- Add the garlic and sauté until fragrant, roughly 2 minutes.
- Add the baby spinach and sauté until wilted, roughly 5 minutes.
- Turn off the heat and stir in the sun-dried tomatoes and olives and set aside.
- In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
- 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.
- 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.
- 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
- Preheat the oven to 350F and line a muffin tin with muffin liners.
- 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.
- 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.
- While the crust is cooking, sauté the onions in a frying pan over medium heat for 5 minutes.
- Add the garlic and sauté until fragrant, roughly 2 minutes.
- Add the baby spinach and sauté until wilted, roughly 5 minutes.
- Turn off the heat and stir in the sun-dried tomatoes and olives and set aside.
- In a medium sized bowl beat the eggs with the nutritional yeast, mylk or vegetable broth and pepper until frothy.
- 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.
- Place the Mini Mediterranean Gluten Free Quiche into the oven and bake until the eggs have set, roughly 20-40 minutes.
So love your work JESSE~ inspiring ,creative healthy and delish!!!
Love the gluten free idea
so excite!
be well
and victorious
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Thank so much for sharing my recipe with your readers My Natural Family!
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Loved this! My husband isn’t a fan of sun dried tomatoes or olives. So I omitted them, and added bacon. Not the healthiest substitute, but they turned out fantastic! Thank you for sharing. I am excited to have found your recipes!
Thank you so much for taking the time to comment Holly! I’m so happy that you enjoyed the recipe.
[…] Making quiche in lunch box sized portions is a great way to make sure you have a nutritious snack on hand at work! This recipe, found on Jesse Lane Wellness, is also super healthy, with a gluten free, paleo crust and tasty sundried tomatoes, spinach, garlic and olives! Yum! Make it yourself with the recipe here. […]
My husband and I are not find of red olives. Is there a vegetable or something else that you would recommend as a replacement? These look so good and I’m eager to try them!! Thanks for sharing such a wonderful recipe!!!
Hi Amy! My husband is the same way, I love olives and he hates them. You can use roasted red pepper or extra sun dried tomatoes in place of red olives. Or you can just leave them you, the recipe is really flexible.
I’m wondering if it’s possible to make these ahead and refrigerate or freeze and then reheat. Any recommendations?
Hi Nicole!
You could totally make them ahead of time and store in the fridge for up to 3 days. When I eat them from the fridge I don’t re-heat them.
You could also freeze them too. Just give them time to thaw in the fridge before reheating in the oven.
These look delicious. Would love to have nutritional information on each serving.
Thanks so much Lynette! I haven’t actually done the calculation but you can enter it in here and it should give you an idea.
[…] My plan is to bring a couple of options that I know will be safe. I’m going to try this recipe: https://www.jesselanewellness.com/recipes/gluten-free-quiche/. Not sure how it’s going to taste, but I hope it’s semi-decent! I’ll be serving it to others […]
Is there a link for nutritional information. I need to know how may carbs for my sons diabetes?
Hi Coralie! I don’t personally calculate the nutritional information for my recipes, but you should be able to plug it in here to get the amount of carbs per serving. I hope you and your son enjoy the recipe! It makes a great dinner or breakfast.
Can these be made in the mini tart pans without a liner? As opposed to muffin tins? I want them smaller for appetizers.
Hi Elizabeth! Yes, they totally can. I would cook the crust for 5-10 minutes and the quiches for 10-25 minutes.
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Can I use butter instead of coconut oil?
Hi Ashley, You sure can! It works well with butter.