13 Apr 2020

Grain Free Crust Quiche


Grain Free Crust

  • 1 cup almond flour
  • 2/3 cup tapioca flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1 tsp coconut sugar
  • 1 stick cold butter
  • 1 egg

Filling- Mushroom, Spinach, Onion & Goat Cheese

  • 2 cups mushrooms (about 10) diced
  • 1/2 large onion diced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme omit if you don't have
  • 2 cups spinach
  • 4 eggs
  • 1/2 cup goat milk or other milk
  • 6 oz shredded goats cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper


Grain Free Crust

  • In a food processor, pulse together the flours, salt, and sugar
  • Cut up the cold stick of butter into slices and then add into the processor and pulse until combined
  • Add the egg in and pulse until combined
  • Greese your pie tin REALLY well with butter or oil
  • If the dough is sticky then refridgerate for 20 minutes before pressing into pie tin
  • Press the dough into the pie tin
  • Poke the bottom of the crust with a fork about 6 times
  • Pre-bake the crust for 8 minutes on 375 F


  • Preheat the oven to 425 F
  • In a saute pan, put about 1 tbsp of oil
  • Put in the onion, mushrooms, garlic, and fresh thyme and cook for about 6 minutes
  • Add in the spinach and cook for a couple minutes just until wilted
  • Set aside to cool
  • In a bowl whisk together the goats milk, eggs, cheese, salt, and pepper
  • If the filling is cool, add it to the egg mixture and stir together

Put them together

  • Now that the crust has been pre-baked and the filling is ready to go we are ready to put them together
  • Pour the filling into the crust
  • Bake for 45 minutes
  • Enjoy!

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