Gluten Free Breakfast Quiche with Almond Flour Crust and Roasted Vegetables
If you have ever wanted a morning meal that genuinely fills you up without leaving you in a mid-morning slump, this gluten free breakfast quiche with almond flour crust is exactly what you need. The crust presses together in minutes, no rolling pin required, and the filling comes together with simple, nourishing ingredients you probably already have on hand. It is the kind of recipe that makes a Sunday morning feel special without demanding hours in the kitchen.
The almond flour crust is the real star here. Unlike a traditional pastry crust loaded with refined flour and butter, this version uses finely blanched almond flour, a little olive oil and an egg to bind everything together. The result is a golden, slightly nutty shell that holds its shape beautifully once baked. Almond flour brings natural healthy fats, vitamin E and a decent dose of fibre to the table, making this crust genuinely more nutritious than its wheat-based counterpart. A pinch of garlic powder and dried thyme in the crust itself adds a savoury depth that pairs wonderfully with the filling.
For the filling, this recipe layers roasted red pepper, baby spinach, spring onion and sun-dried tomatoes with a creamy egg custard made from whole eggs and Greek yogurt rather than heavy cream. Swapping cream for full-fat Greek yogurt keeps the texture luxuriously smooth while adding a significant protein boost and cutting the overall calorie count considerably. A handful of crumbled feta cheese weaves salty, tangy flavour through every slice without overwhelming the vegetables. Each serving delivers around 18 grams of protein and over 3 grams of fibre, which makes this quiche a genuinely satisfying breakfast rather than an occasional treat.
This quiche is brilliant for meal prep. Bake it on a Sunday, slice it into portions and store the pieces in the fridge for quick weekday breakfasts you can reheat in minutes. It reheats cleanly without the crust going soggy, which is one of the great advantages of an almond flour base over traditional pastry. You can customise the vegetables based on whatever is in season or lingering in your crisper drawer. Mushrooms, courgette, asparagus and kale all work brilliantly. However you fill it, this gluten free breakfast quiche with almond flour crust is bound to become a permanent fixture in your morning rotation.
Ingredients
- 2 cups blanched almond flour (finely milled, not almond meal)
- 1 tbsp olive oil
- 1 large egg (for the crust)
- 1 tsp fine sea salt (for the crust)
- 1 tsp garlic powder (for the crust)
- 1 tsp dried thyme (for the crust)
- 5 large eggs (for the filling)
- 3 cup full-fat Greek yogurt (plain, unsweetened)
- 1 cup unsweetened almond milk (or any dairy-free milk)
- 1 cup baby spinach (roughly chopped)
- 1 cup roasted red pepper (jarred or freshly roasted, diced)
- 3 tbsp sun-dried tomatoes (oil-packed, drained and chopped)
- 3 stalks spring onion (thinly sliced)
- 80 g feta cheese (crumbled)
- 1 tsp black pepper (freshly ground)
- 1 tsp smoked paprika (for the filling)
- 1 tsp fine sea salt (for the filling)
- 1 tbsp fresh flat-leaf parsley (chopped, to finish)
Instructions
- 1
Preheat your oven to 180C (350F) and lightly grease a 9-inch pie or quiche dish with a small amount of olive oil.
A ceramic or glass dish works best for even heat distribution and a golden crust base.
- 2
Make the almond flour crust by combining the almond flour, olive oil, egg, salt, garlic powder and dried thyme in a medium bowl. Mix until a soft dough forms. It should hold together when pressed between your fingers.
If the dough feels too crumbly, add half a teaspoon of cold water at a time until it comes together.
- 3
Press the almond flour dough evenly across the base and up the sides of your prepared dish using your fingertips and the back of a spoon. Aim for an even thickness of about 5mm throughout.
Pressing a sheet of cling film over the dough and smoothing it with a flat-bottomed glass gives you a neater, more even result.
- 4
Prick the base of the crust a few times with a fork, then blind-bake for 12 minutes until the edges are just beginning to turn golden. Remove from the oven and set aside.
No need for baking weights with an almond flour crust. The egg in the dough helps it hold its shape during blind-baking.
- 5
While the crust bakes, whisk together the 5 eggs, Greek yogurt, almond milk, black pepper, smoked paprika and salt in a large jug or bowl until completely smooth and no streaks of yogurt remain.
Whisking in a jug makes it much easier to pour the custard neatly into the crust later.
- 6
Scatter the chopped spinach, roasted red pepper, sun-dried tomatoes and spring onion evenly across the pre-baked crust. Then crumble the feta cheese over the top of the vegetables.
Squeezing any excess moisture out of the roasted pepper with a paper towel prevents a watery filling.
- 7
Carefully pour the egg and yogurt custard mixture over the vegetables and feta, filling the crust to just below the rim. Give the dish a gentle tap on the counter to settle the filling.
- 8
Bake the quiche at 180C (350F) for 28 to 32 minutes, until the centre is set with just the slightest wobble and the top is lightly golden. A toothpick inserted into the centre should come out clean.
If the crust edges are browning too quickly, loosely tent a strip of foil around the edges for the last 10 minutes of baking.
- 9
Allow the quiche to cool in the dish for at least 10 minutes before slicing. Scatter fresh parsley over the top and serve warm or at room temperature.
Resting time is important. Cutting too soon causes the custard to break apart rather than slice cleanly.
Nutrition per serving
310kcal
Calories
18g
Protein
10g
Carbs
23g
Fat
3g
Fibre
3g
Sugar
390mg
Sodium
Pro Tips
- ✓
Use finely blanched almond flour rather than coarse almond meal for a crust that holds together properly and has a better texture.
- ✓
Full-fat Greek yogurt gives the richest custard. Low-fat versions can make the filling slightly watery.
- ✓
Let all filling vegetables come to room temperature before adding them to the crust. Cold vegetables can slow the cooking time of the custard.
- ✓
This quiche slices most cleanly once it has cooled for at least 10 minutes. Fully cooled slices from the fridge are also easy to cut and reheat well.
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For extra protein, stir 2 tablespoons of nutritional yeast into the egg custard mixture before pouring it into the crust.
Frequently Asked Questions
Variations
- •
Mediterranean Artichoke and Olive
Replace the sun-dried tomatoes and spring onion with 4 chopped artichoke hearts and 2 tablespoons of sliced kalamata olives. Add a teaspoon of dried oregano to the custard for a bright Mediterranean flavour.
- •
Mushroom and Kale
Swap the spinach for thinly sliced kale and replace the roasted red pepper with 150g of sauteed cremini or chestnut mushrooms. The earthy combination pairs beautifully with the tangy feta.
- •
Turkey Sausage and Leek
Cook 150g of crumbled turkey breakfast sausage with 1 sliced leek until golden. Use this as the filling base instead of the vegetables. The result is a heartier, higher-protein quiche that is brilliant for colder mornings.
- •
Dairy Free Roasted Tomato
Use coconut yogurt in place of Greek yogurt, omit the feta and add 100g of halved cherry tomatoes that have been roasted with a drizzle of olive oil and balsamic vinegar. Finish with fresh basil instead of parsley.
Substitutions
- •Greek yogurt → Plain coconut yogurt (Use a thick, unsweetened variety. The custard may be very slightly softer but will still set. This makes the recipe fully dairy free.)
- •Feta cheese → Goat cheese or dairy-free feta (Goat cheese gives a creamier, milder flavour. A dairy-free feta alternative keeps the recipe dairy free without losing that salty tang.)
- •Almond milk → Oat milk, coconut milk or whole dairy milk (Any liquid with a similar consistency works here. Avoid very thin plant milks as they can make the custard watery.)
- •Roasted red pepper → Fresh diced courgette or asparagus tips (Both work well raw in the filling as the oven heat during the main bake is sufficient to cook them through. No pre-roasting needed.)
- •Blanched almond flour → Sunflower seed flour (Sunflower seed flour is a nut-free alternative that behaves similarly in the crust. Expect a slightly greener colour in the finished crust due to a natural chemical reaction with baking.)
🧊 Storage
Store leftover quiche covered with cling film or in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 160C for 8 to 10 minutes for the best texture, or microwave individual portions for 90 seconds. The almond flour crust holds up well in the fridge without going soggy.
📅 Make Ahead
The almond flour crust can be pressed into the dish, covered and refrigerated raw for up to 24 hours before blind-baking. Alternatively, blind-bake the crust, cool it completely, wrap the dish and refrigerate for up to 2 days before adding the filling and baking the completed quiche. The fully assembled and baked quiche keeps well in the fridge for 4 days, making it ideal for weekly breakfast meal prep.
