Gluten-Free, Paleo, Dairy-Free Quiche – Recipe

Paleo Quiche

(More Pictures below of all the steps)

I used to not be a fan of quiche. As I got older my taste in food changed and now I am a bit obsessed with it. It’s hard finding it at a restaurant gluten-free though and nearly impossible to find it grain-free and paleo. I tried once just eating around the crust at a restaurant… it was a disaster. I got very ill and learned my lesson.


One thing I love about quiche is you get about 8 servings in a 9inch pan. This means you can eat it and eat it and eat it. Helps big time if you are on the go. I usually make my filling slightly different and cook it in a more complicated way but I wanted to make sure that this was a recipe anyone could follow so I made it as simple as possible. The only vegetables I had on hand was part of an onion and some zucchini (I desperately need to go grocery shopping) therefore this is what I used. You are more than welcome to use peas, chicken, spinach, etc. Just be sure to follow the directions below no matter what you are using.

Note: when eggs are used in any recipe and not specified as to what size, always use large and NEVER use jumbo. The Jumbo eggs can turn your muffins into wet mush, your cookies into an unrollable goop and on and on. Always use room temperature eggs.

Crust Ingredients:

3 c Almond Flour

1/2 tsp Oregano ( coarsely chopped or dried)

1/4 tsp Sage ( chopped fine or powdered)

1/2 tsp Baking Soda

1/2 tsp Salt

2 Eggs

1/4 c Melted Butter (yummmmmmm) ( or coconut oil)

Filling Ingredients:

7 eggs

1/4 Onion minced

1 Zucchini Grated

1 tsp Butter ( or coconut oil)


Preheat oven to 350 degrees (convection)

In a bowl mix all crust ingredients together (should be pretty sticky and solid)

In a 9″ tart pan press dough on sides and bottom evenly. Make sure there are no cracks for the eggs to seep out. ( You can also use a pie dish or anything you have access too. Just make sure the crust is evenly distributed so it can cook well. Should be 1/4″ – 1/2″ thick.)

Place in center of oven for 10 min ( while crust is cooking start on filling) Do not overcook crust. Its better to undercook than overcook it so if after 10 min you aren’t sure if it is done just take it out.

Place onion and zucchini in a pan with butter. Cook on medium heat until softened.

Once crust us out of oven, evenly spread onion/zucchini mix on top of cooked crust

In a bowl crack all 7 eggs and whip with beater or fork. Make sure eggs are well mixed. The more you beat the fluffier your quiche will be.

Pour eggs on top of onion/zucchini mix

Place pan back into center of oven for 22min. Eggs should be fully cooked through when done. You will be able to feel with your finger if it is done.

Take out and let cool ( place on top of stove or on cooling rack)

If you used a tart pan, let the quiche cool before removing from pan. If you used a pie pan you can cut quiche directly from pan

Some extra images to help you along the way:

Press dough into pan evenly
Bake crust for 10min
Evenly spread onion/zucchini mix on top of cooked crust and add whipped eggs on top

If reading all this already made you feel overwhelmed don’t be. It’s much easier than it sounds and it’s just raw eggs so if you take out the quiche and find it’s undercooked just pop it back into the oven for a few min. Any time you are using an oven keep in mind your food will continue to cook when out of the oven due to the heat still trapped in the food and pan. I have overcooked quiche many many times and every single piece still got eaten up!


If you have any trouble or questions let me know and I will be more than happy to help!


Miranda Jade




From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

11 thoughts on “Gluten-Free, Paleo, Dairy-Free Quiche – Recipe

  1. I tried this recipe today and the dough for the crusts was definitely not sticky. It was like sand. Followed the recipe exactly and am quite disappointed. Was going to make this for a special Xmas lunch with my girlfriends and it turned out horribly.

    1. Thats too bad Shannon. What company was your flour from? That could be a factor. Everyone loved it when I made it. In fact, I’ve been asked to make it many other times since and it always turns out pretty stellar.

  2. I’m 100% new to gluten free. Doing research, hoping that cutting it out will help my health.
    Almond flour, is that something I’d find in the baking aisle of a regular grocery store? Can I use ground almonds? I have lots of that. Lol

    1. Almond flour should be sold in most grocery stores. Try and get blanched almond flour. you can also order it online. A company called honeyville sells my favorite almond flour. it is very light and fine.

  3. Pingback: Best Paleo Pie Crust
  4. I made this quiche for my son because he is on a yeast-free diet (temporarily) and the whole family loved it! It was easy and made great leftovers. Both my 1 yr old and 3 yr old gobbled it up! The crust is fabulous! I’m excited to try adding Swiss cheese when we’ve finished the yeast-free diet- but honestly it’s good without it. I did have to bake it almost twice as long, but that may be because I used a pie plate instead of a tart pan and we live in Colorado and often have to adjust baking times due to altitude. Thanks for a great recipe!

  5. Both times I’ve made this now, I’ve had to cook it longer than it called for. The first time I expected it, because I used a whole onion and an extra egg in the filling. I also used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour because I did not have almond flour. This time, I used a combination of the all-purpose plus about 3/4 cup coconut flour. I did use the recommended number of eggs in the filling this time, though, and only about 3/4 of my zucchini because the rest was bad. The first time I had to bake it about 25 minutes longer. This time I baked it 11 minutes longer.

    1. Sometimes quiche can vary a lot. It also depends on how consistent your oven is, altitude of where you live, your dish you are using, size of eggs, etc. Baking time is never constantly the same unless you have a perfect oven and weigh your ingredients vs measuring them.

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