This delicious quiche stays low-carb and gluten-free with a flaky, buttery almond flour crust and a hearty pork and spinach filling.
Quiche: Buttery, eggy, and luscious! Eggs and pork were made for each other in breakfast heaven, and when you pour them into a flaky crust? Magic. If you thought low-carb eating precluded this perfect morning (or afternoon) meal, then think again. Because I’ve found the perfect crispy and buttery crust that’s not only low in carbs but also gluten-free.
I consider myself a bit of a crust connoisseur, by the way. My grandma used to make me just crusts (no filling) when she made pie for family shindigs. And I promise you, I cannot tell this golden-brown crust isn’t a classic one once it’s filled to its delicate, crisp edges with velvety egg custard, hearty pork, and green flecks of spinach. And speaking of spinach—I love it in this recipe because it makes me feel like I’m already KILLING my morning. Spinach, before I even walk out the door? How can I NOT feel virtuous!
Is This Gluten-Free Low-Carb Quiche With Almond Flour Healthy?
This quiche uses an almond flour crust instead of a standard wheat flour crust, an excellent choice if you’re looking for a low-carb, gluten-free meal. It’s also compatible with most ketogenic diets. The eggs are a good source of protein, while the spinach adds vitamins and minerals. Bear in mind that the pork and coconut milk do add quite a bit of saturated fat. It’s best to enjoy this quiche in moderation if fat intake is a concern. Of course, you can always leave out the pork or use a lighter plant-based milk.
Gluten-Free Low-Carb Quiche Substitutions
This quiche is not only delicious, but also highly customizable. Here are some tweaks worth trying sometime.
Ground pork: You can use pork sausage instead of ground pork. If you do, you can omit some or all of the extra spices, since sausage is usually seasoned. You could also substitute ground turkey or ground beef for the pork. And if you’d like a vegetarian version, a plant-based sausage or tofu crumbles will also work, although most brands are not considered Paleo.
Monk fruit: You’ll find a small amount of this natural sweetener in the crust recipe, but you can leave this out if you don’t have it on hand.
Coconut milk: Use half-and-half or heavy cream in place of coconut cream if you don’t need the dish to be dairy-free or Paleo.
Spinach: You can use other vegetables, like halved cherry tomatoes, steamed chopped broccoli, onions, or mushrooms.
How To Make Ahead And Store
You can make the crust 1 day ahead and store it unbaked in the fridge. Once the quiche is baked, cooled leftovers can be stored in an airtight container in the fridge for up to 3 days. The quiche can also be frozen for up to 3 months.
Serving Suggestions
If you’re serving the quiche for breakfast, a pretty Fruit Salad would be a fabulous side dish. Looking to expand your meal into brunch or lunch? Gluten-Free Paleo Lemon Poppy Seed Muffins are picture-perfect and tasty. This Vegan Paleo Broccoli-Cashew Salad or this very colorful Avocado Salad are also delicious alongside a slice of this hearty quiche.
Ingredients
- 1/2 pound grass-fed ground pork
- 1/2 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1/4 plus 1/8 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon fennel seed
- 1/8 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- 5 large eggs
- 1/2 cup light canned coconut milk
- 1/4 teaspoon salt
- 1 cup spinach roughly chopped and tightly packed
- 1 low-carb pie crust at room temperature
Instructions
- Preheat oven to 375℉.
- Mix the pork with all the spices, up to (and including) the onion powder. Heat a large skillet on medium heat and cook the pork until it is no longer pink, breaking it up into pieces and draining excess fat.
- In a large bowl whisk together the eggs, coconut milk, and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.
- Pour into the cooled pie crust and place in the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.
- Let cool at room temperature for 10 minutes. Slice and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Could this be baked and frozen?
Hi, Phyllis! I have never frozen mine, so I don’t know how it will affect the quiche. I’d love to know if you do!
I love this recipe. I did a couple modifications as far as I use plantbased breakfast sausage instead of meat and I use plain cashew yogurt (forager brand) instead of coconut milk and then I add either sweet or bell peppers that I sautee as well and it comes out so perfect. I know that seems like a lot of modifications but quiche is so versatile and this recipe has been serving me as a perfect base to build from. Thanks for publishing it!
Hi Roxanne, SO Glad you like it!
When using coconut milk is it a canned one shaken up or using only the creamy part, or are you using shelf stable boxed coconut milk? Thank you.
Hi Zigrid, you need to use canned coconut milk. Shake the can well before opening to ensure that the creamy part and the liquid are well combined. Enjoy!