Quiche is a baked egg dish made with different vegetables that can be enjoyed for breakfast and can be easily made dairy free. This quiche is made with spinach, mushrooms, and shallots, complete with an almond flour gluten free crust. It takes a little over an hour to prep and make this dish from start to finish!
For this recipe, you will need:
- 9” Pie Dish
- Almond Flour: this is used for the base of the quiche
- Thyme: either dried or fresh will work
- Olive Oil: I like to use EVOO (extra virgin) since it’s not refined or processed
- Garlic
- Salt + Pepper
- Spinach
- Onions: in this recipe, I used shallots, but yellow onions work well too
- Mushrooms
- Eggs
- Plant Based Milk: my favorite to use is cashew or almond milk
- Italian Seasoning: any spice blend works, just keep the measurements the same
- Nutritional Yeast: this gives the quiche a cheesy flavor without using cheese, but is optional
Tips:
- You can use any vegetables you want: squash, peppers, onions, tomatoes would all be good options
- You will need a 9’’- 10’’ quiche or pie dish or a cast iron skillet
- I recommend making your own crust like I did, but if you’re in a time crunch, you can also use pre-made crust
- Prior to adding your mix-ins to your quiche, you will need to pre-cook them, whether that is meat or veggies
- Another amazing combination is: mushrooms, zucchini, asparagus, yellow onions, and goat cheese sprinkled on top!
How to Store:
- Let the quiche cook entirely, then store right in the pie dish in the refrigerator covered with tin foil or cut into slices and place into a sealed airtight container and refrigerate for up to 4 days. To freeze, let cool, cut into slices, then wrap in tin foil and place in a sealed bag or container for up to 1-2 months.
Spinach, Mushroom, + Shallot Quiche with Almond Flour Crust
Cooking & Baking Supplies
- Quiche Dish Baking Pan
Ingredients
Quiche Crust
- 2 cups almond flour
- 1 tbsp thyme (fresh or 1 tsp dry)
- 1/3 cup olive oil
- 4 tbsp water
- 2 garlic cloves, minced
- salt
Quiche
- 1 cup spinach
- 1/3 cup shallots, chopped
- 1 cup mushrooms, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 6 eggs
- 2/3 cup dairy free milk
- 2 tsp Italian seasoning
- 2 tbsp nutritional yeast
- salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix together all the quiche crust ingredients until a dough texture is formed.
- Scoop out dough mixture and press into a pie dish. Make sure the dough goes up ¼’’ on all sides.
- Place the quiche dish in the oven for 15-18 minutes. It should be lightly golden and firm when you remove it.
- While the crust cooks, cut mushrooms, shallots, and garlic.
- Heat a medium or large pan over medium heat and coat the base of the pan with olive oil. Add in shallots, mushrooms, and garlic with a sprinkle of salt and sauté for about 5 minutes until the vegetables are soft. Add in spinach and stir until wilted, about 1 minute. Remove the pan from the heat and let it cool.
- In a medium mixing bowl, whisk together eggs, milk, Italian seasoning, nutritional yeast, salt and pepper.
- Once the crust is removed from the oven, let it cool for 10 minutes then pour veggies over the entire base of the crust. Cover veggies entirely with the egg mixture.
- Cook quiche for 30-35 minutes or until the center is firm and the crust is a darker golden brown. After you remove from the oven, allow quiche to cool for 10-15 minutes, sprinkle some thyme on top, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
