Mediterranean Vegetable Quiche with Almond Flour Crust

If you want a bright touch of spring in the middle of winter, this Mediterranean Quiche with Almond Crust is just the thing. Light and savory, it features a grain-free almond flour crust filled with eggs, spinach, Kalamata olives, sun-dried tomatoes and chunks of feta. It’s great for breakfast, brunch or even breakfast-for-dinner.

By January I’m already daydreaming of spring. I enjoy cozy, stormy days and sunny winter walks, but the short, dark days can wear on me. In the kitchen I reach for bright, colorful produce to lift the mood. Citrus salads and crunchy winter salads have been staples, and eggs are another go-to ingredient that make meals quick, satisfying and versatile.

Eggs save the day for breakfast, lunch and dinner, and they transform a simple quiche into a substantial main. This Mediterranean Quiche has been on repeat at my house: it made a quick Friday-night supper, a filling Sunday brunch, and reheats well for weekday lunches.

I usually serve the quiche with a crisp side salad and roasted baby potatoes. It also keeps well: store leftovers in an airtight container in the fridge and enjoy within a few days. The best part is that my husband, Mike, likes it too, so it’s officially made its way into our regular rotation.

Recipe tips

• The almond crust is adapted from Clean Eating Magazine. The original called for butter, but you can use extra virgin olive oil instead and customize herbs and seasonings to your taste.
• If fresh basil is hard to find, use freeze-dried basil. For fresh or freeze-dried herbs use similar quantities; for most dried herbs reduce the amount to about one-third (for example, 1 teaspoon dried basil).
• Sun-dried tomatoes, feta and olives are salty, so the egg mixture needs only a light touch of salt and pepper. Adjust seasoning to suit your preference.
• Feel free to vary the fillings: substitute arugula for spinach, use goat cheese instead of feta, or add red or green peppers.

If you try this recipe, I’d love to hear what you think in the comments below.

📖 Recipe

Mediterranean Quiche with Almond Crust

A light, savory quiche with a grain-free almond crust, packed with spinach, olives, sun-dried tomatoes and feta. Serves six slices.

5 from 13 votes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6 slices

Author: Leanne Combden

Ingredients

For the crust:

• 2 cups almond flour
• 3 teaspoons chopped fresh or freeze-dried basil (or 1 teaspoon dried)
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 egg
• 2 teaspoons extra virgin olive oil

For the filling:

• 2 cups packed spinach
• ½ cup feta cubes
• ⅓ cup sun-dried tomatoes
• ⅓ cup pitted Kalamata olives
• 5 large eggs
• 1 cup unsweetened almond milk
• Dash of salt and pepper to taste

Instructions

For the crust:

• Preheat the oven to 400°F and grease a 10-inch pie plate or tart pan.
• In a medium bowl combine almond flour, basil, garlic powder, salt and pepper. Add the egg and olive oil and mix until a crumbly dough forms.
• Press the dough into the bottom and up the sides of the prepared pan. Bake 15–20 minutes, or until the edges begin to brown.

For the filling:

• Layer the spinach, feta, sun-dried tomatoes and olives evenly over the baked crust.
• In a bowl whisk together the eggs, almond milk and a little salt and pepper. Pour the mixture over the toppings in the crust.
• Bake 30–35 minutes more, until the filling is set. Allow to cool slightly before slicing.

Notes

1. Because the sun-dried tomatoes, feta and olives are already salty, taste the egg mixture before adding extra salt.
2. If the egg mixture spills over the crust while pouring, it will still bake fine. Grease the pie plate well to prevent burning.
3. Serve the quiche with a simple side of greens and a squeeze of lemon for brightness.
4. Store leftovers in an airtight container in the refrigerator for 2–3 days.
5. The almond crust recipe is adapted from Clean Eating Magazine; feel free to customize herbs and fats to your preference.

Nutrition Facts per Serving

Calories: 367 kcal
| Carbohydrates: 13 g
| Protein: 18 g
| Fat: 29 g

Disclaimer

Nutrition information is an estimate and will vary depending on substitutions and brands used.

Did you make this recipe or have any questions?

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