Savory dish, perfect for brunch!

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix almond meal, butter, garlic, 1/2 teaspoon sea salt, and 1/8 teaspoon white pepper together, forming a ball. Gently press dough into a 9-inch pie pan.

  • Bake crust in the preheated oven for 10 minutes. The crust will puff up slightly; gently press it back down with a spoon or fork. Continue baking until just lightly browned, 8 to 10 minutes.

  • Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl.

  • Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Let cool for 5 to 10 minutes to finish setting in the middle.

Cook's Note:

I like my food a little salty, if that's not your preference, use unsalted butter in the crust or cut back the sea salt to taste.

Nutrition Facts

420 calories; protein 24.3g 49% DV; carbohydrates 11.1g 4% DV; fat 32.1g 49% DV; cholesterol 183.6mg 61% DV; sodium 663.2mg 27% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2014
I made this for a bridal shower brunch and it got rave reviews, with multiple people asking for the recipe. No one even knew it was gluten-free; they just knew it tasted great! Since this was my first time making quiche I have to say the recipe was easy to follow and true to taste. Since I like salt I didn't change that quantity (and no complaints from guests), but I did use 1 c 2% milk instead of half&half for the filling. I also made the whole thing the night before so all I had to do was throw it in the oven before brunch, and it turned out great. I will absolutely be saving this and making again - thank you! Read More
(15)

Most helpful critical review

Rating: 1 stars
05/10/2019
I didn t care for the almond meal which made it dry and made an almond flavour in each bite Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/30/2014
I made this for a bridal shower brunch and it got rave reviews, with multiple people asking for the recipe. No one even knew it was gluten-free; they just knew it tasted great! Since this was my first time making quiche I have to say the recipe was easy to follow and true to taste. Since I like salt I didn't change that quantity (and no complaints from guests), but I did use 1 c 2% milk instead of half&half for the filling. I also made the whole thing the night before so all I had to do was throw it in the oven before brunch, and it turned out great. I will absolutely be saving this and making again - thank you! Read More
(15)
Rating: 4 stars
01/19/2014
I am one of those idiots who never reads all the way to the bottom of a recipe until it's too late. I missed the author's warning about "salty" and, if you make it as written, it's quite salty. (But then, the only time I like to taste salt is potato chips.) The recipe itself is excellent, cooks up well and very pretty, and impressed my non-GF friends at brunch. I used a fancier pie plate (one of those colored ceramic ones that are slightly deeper-dish) so I added two extra eggs to the mix, and it filled out nicely. I think next time I'll omit the salt from the crust completely and probably from the egg portion as well. But otherwise, this was easy-peasy and quite tasty! (I used the Bob's Red Mill Almond Flour from the grocery store, by the way.) Read More
(10)
Rating: 5 stars
09/21/2014
I make this often because it is delicious. Even my picky boyfriend likes it! I do leave out the nutmeg though because I don't like that spice. Read More
(3)
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Rating: 5 stars
03/09/2016
Love how the crust came out. I used a dash of cinnamon instead of nutmeg and and I skipped the garlic I'm he crust as I have stomach issues with garlic. Consistency of final quiches was amazing! Read More
(2)
Rating: 5 stars
01/07/2018
First time making a gluten free crust - it turned out great and both my husband and daughter loved it. I used shredded cheddar cheese and added 1 cup extra cheese. Read More
(2)
Rating: 5 stars
02/13/2020
Hubs and I love this cuz I can’t tolerate gluten anymore. I add spinach and sautéed onions to it. I then put sour cream on top of it after it comes out of the oven so it’s not super dry. Read More
(2)
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Rating: 5 stars
02/26/2019
very yummy recipe! I sautéed onions and added baco bits (hate the smell of bacon) and spinach. It was great! Read More
(1)
Rating: 5 stars
04/01/2019
Loved it! I substituted olive oil since we don't use butter and the crust turned out great. I added my own toppings in lieu of bacon; sautéed onion, spinach/kale, fresh herbs, but still used the cup of cheese (goat cheese). I also used almond milk instead of half and half and it was perfect. It was very rich as a typical quiche and this is my new GF quiche recipe. Thanks! (pic) Read More
(1)
Rating: 5 stars
12/11/2015
I did not use bacon. So I added about 2 cups of cheese and some cooked spinach. It was delicious. Read More
(1)
Rating: 1 stars
05/10/2019
I didn t care for the almond meal which made it dry and made an almond flavour in each bite Read More