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Vegetable Quiche With Almond Flour Crust - A Light, Flavorful Brunch Favorite

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups fine almond flour
  • 1 large egg
  • 3 tablespoons melted unsalted butter or olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder (optional)
  • For the filling: 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 2 cups baby spinach, roughly chopped
  • 4 large eggs
  • 3/4 cup milk or half-and-half
  • 1/2 cup grated cheese (Gruyère, cheddar, or feta crumbles all work)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or dried thyme

Method
 

  1. Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Make the crust: In a bowl, combine almond flour, salt, and garlic powder. Stir in the egg and melted butter until a dough forms. It should feel slightly sticky but workable.
  3. Press and par-bake: Press the dough evenly into the pie dish, pushing it up the sides. Prick the bottom with a fork. Bake for 10–12 minutes until just set and lightly golden at the edges. Let it cool slightly.
  4. Sauté vegetables: Warm the olive oil in a skillet over medium heat. Cook onion and bell pepper for 4–5 minutes until softened. Add zucchini and cook 3 more minutes. Stir in spinach just until wilted. Remove from heat and let excess moisture evaporate.
  5. Whisk the custard: In a bowl, whisk eggs, milk, salt, pepper, and paprika or thyme. Stir in the cheese.
  6. Assemble: Spread the cooked vegetables evenly over the crust. Pour the egg mixture on top, tilting the dish to distribute.
  7. Bake for 28–35 minutes, until the center is set and the top is lightly golden. A slight wobble is fine; it will finish setting as it cools.
  8. Rest and slice: Let the quiche stand for 10–15 minutes before slicing for the cleanest cuts.