Savory Paleo Vegetable Quiche

We served this easy quiche for dinner alongside a fresh salad, but you could just as easily serve it for breakfast or lunch. You can change it up by mixing and matching any veggies that you have on hand – asparagus instead of broccoli, for example. We adapted this recipe from the original by Elana Amsterdam in her book, “The Gluten-Free Almond Flour Cookbook“.

Savory Paleo Vegetable Quiche

Another amazing gluten-free and Paleo recipe we adapted from Elana Amsterdam's "The Gluten-Free Almond Flour Cookbook"!
Prep Time20 mins
Cook Time35 mins
Course: Breakfast, Brunch, Main Course
Cuisine: American, paleo
Keyword: dairy-free, gluten-free, quiche, sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 193kcal


Savory Crust

  • 1 1/2 cups almond flour
  • 1/2 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1 tbsp green onions minced
  • 1/4 cup olive oil
  • 1 tbsp water


  • 2 tbsp olive oil
  • 1 bunch green onions chopped
  • 2 cups broccoli sliced into small spears (approx 1 head)
  • 1/2 cup mushrooms thinly sliced
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1/4 cup fresh cherry tomatoes quartered
  • 3 large eggs whisked
  • 4 oz vegan feta or goat cheese
  • 1/2 tsp Kosher salt
  • 1 tsp fresh ginger minced
  • 1/2 serrano chili minced


Savory Crust

  • Preheat your oven to 350 degrees F.
  • Combine the almond flour, salt, baking soda, and green onions in a large bowl.
  • Whisk together the oil, eggs. and water, and stir into the dry mixture until thoroughly combined.
  • Press to dough evenly into a pie pan; use your fingers.
  • Bake the crust for 12 to 15 minutes, until golden brown. Remove from the oven and allow to cool before filling.


  • Keep the oven at 350 degrees F. Heat the oil in a large skillet over medium heat.
  • Add the green onion, ginger, and chili, and saute for 3-5 minutes. While it's cooking, steam the broccoli until it's bright green, 3-5 minutes. Add the broccoli, mushrooms, and sun-dried tomatoes, and saute until the broccoli softens, 15 to 20 minutes.
  • In a large bowl, whisk the eggs, feta cheese, and salt together. Stir in the sauteed vegetables and cherry tomatoes, then pour the mixture into the pre-baked crust.
  • Bake for 30 to 35 minutes, until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes before serving. Enjoy!


We use either Bob’s Red Mill or Nature’s Eats almond flours.
I recommend serving a fresh green salad with the warm quiche.  

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