Almond Flour Quiche
Prep time
Cook time
Total time
A low-carb quiche made with almond flour, a touch of coconut flour, eggs and mushrooms.
Serves: 4-6
For the Quiche Crust:
  • 1¾ cup almond flour
  • ¼ cup coconut flour
  • 2-3 tablespoons oil, bacon fat or melted butter
  • 1 large egg
  • pinch of kosher salt
For the Filling:
  • 1 pound ground sausage
  • 1 bell pepper, thinly sliced
  • 1 shallot, minced
  • 1 cup mushrooms, thinly sliced
  • 8 eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  1. Preheat your oven to 350 degrees F. Whisk together your almond flour and coconut flour. Add in your oil, egg and salt. Whisk until a thick dough forms, but it shouldn't be so thick you can't press it into a dish.
  2. Butter or grease a 10-inch dish or oven-proof skillet (a cast iron pan would work well here). Press the dough into your pan as evenly as possible. Set aside.
  3. Heat a skillet over medium-high heat and add in the sausage. Cook until no longer pink and cooked through, breaking it up with a wooden spoon as it cooks. Remove the sausage and set it aside in a bowl. Add in the peppers and shallot, and cook until softened in the sausage fat, about 5 minutes. Remove with a slotted spoon to the bowl with the sausage. Add the sliced mushrooms to the bowl.
  4. Whisk together your 8 eggs, salt, pepper and red pepper flakes. Pour the eggs into the prepared quiche crust. Top with your sausage, peppers, shallot and mushrooms. Sprinkle with a little extra salt, then place in the oven and cook for 40-45 minutes, until cooked through. Serve hot. This quiche will keep well, tightly covered in the refrigerator, for up to 2 days. Reheat in the microwave or in the oven.
Recipe by The Crepes of Wrath at