A savory quiche with a flaky gluten-free crust, fresh spinach, and crispy bacon. Naturally dairy-free and Paleo-friendly.
This delicious quiche combines a tender, flaky almond- and tapioca-based crust with an egg custard loaded with fresh spinach and crisp bacon. It’s an excellent choice for breakfast, lunch, or dinner and works well warm or at room temperature.
Table of Contents
- Why this recipe is great
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other quiche recipes you’ll love
- Paleo Gluten-free Spinach Bacon Quiche Recipe
Why this recipe is great
- The crust is made from almond and tapioca flours for a flaky, gluten-free texture.
- Suitable for dairy-free, gluten-free, and Paleo diets.
- Versatile: perfect for breakfast, lunch, or dinner.
Recipe ingredients
- Almond flour– use blanched almond flour for the best texture in baked goods.
- Tapioca flour– helps create a light, flaky crust when combined with almond flour.
- Coconut flour– a small amount adds structure to the crust.
- Plant-based shortening– solid fat gives the crust its flakiness.
- Eggs– form the quiche custard base.
- Bacon– crisp and savory; nitrate-free if preferred.
- Almond milk– any non-dairy milk works.
- Onion powder and garlic powder– for seasoning.
- Ground nutmeg– a light touch enhances the custard flavor.
- Fresh spinach– trimmed and washed.
See the recipe card below for exact measurements and full ingredient list.
Step by step instructions
Step 1: Combine the almond flour, tapioca flour, coconut flour, shortening, and salt in a food processor until the mixture is crumbly with some larger pieces. Add the water and egg, pulse until it forms a thick, cohesive dough. Roll into a ball.
Step 2: Press the dough evenly into a greased tart pan, making sure there are no holes. Use a fork to prick the bottom. Partially bake the crust at 375°F (190°C) for about 10 minutes, then remove and set aside.
Step 3: Cook the bacon until crisp. An easy method is to layer bacon between paper towels on a microwave-safe plate and microwave for about one minute per slice, checking for crispness. Break into pieces once cooled.
Step 4: Whisk eggs, almond milk, onion powder, garlic powder, nutmeg, pepper, and salt in a large bowl. Stir in the chopped bacon and fresh spinach until evenly distributed.
Step 5: Pour the filling into the partially baked crust and bake at 375°F (190°C) for 30–35 minutes, or until the center is set. Let the quiche rest for 10–15 minutes before slicing.
Expert tips
- Serving suggestions:
- Enjoy a slice as-is for breakfast.
- For lunch or dinner, pair it with a crisp side salad and a tangy dressing like balsamic mustard.
- Storage:
- Cover and refrigerate for 3–4 days. Reheat gently before serving.
Other quiche recipes you’ll love
Gluten-Free Quiche Lorraine with a Potato Crust
Carrot, Broccoli, Pine Nut & Goat Cheese Quiche with a Sweet Potato Crust
Spinach Feta Egg Bites
Zucchini Egg Muffin Cups
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Paleo Gluten-free Spinach Bacon Quiche
Ingredients
Crust ingredients:
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 3 Tbs coconut flour
- 1/2 cup plant-based organic shortening, at room temperature
- 1/2 tsp salt
- 1 egg
- 2 Tbs water
Quiche ingredients:
- 5–7 strips of bacon
- 8 eggs
- 1/2 cup almond milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 4 cups fresh spinach, stems removed
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9.5-inch tart pan.
Quiche crust instructions:
- Add almond flour, tapioca flour, coconut flour, shortening, and salt to a food processor and mix until integrated. Add water and egg, mix until thick and cohesive. Let sit 5 minutes.
- Form the dough into a ball, press into the tart pan with slightly wet hands to prevent sticking, and smooth evenly. Prick the bottom with a fork and press the edges into the pan.
- Partially bake the crust at 375°F for 10 minutes. Set aside.
Quiche instructions:
- Cook the bacon until crispy (microwaving between paper towels works well). Cool and break into pieces.
- In a large bowl, whisk 8 eggs, 1/2 cup almond milk, onion powder, garlic powder, nutmeg, pepper, and salt until combined.
- Stir in the spinach and bacon pieces.
- Pour the filling into the partially baked crust and bake 30–35 minutes at 375°F, until set in the center.
- Let rest 10–15 minutes before slicing and serving.
Notes
- How to serve:
- Serve as-is for breakfast.
- For lunch or dinner, pair with a side salad and a balsamic mustard dressing.
- Storage:
- Cover and refrigerate for 3–4 days. Reheat gently.
Nutrition
Carbohydrates: 15 g
Protein: 13 g
Fat: 31 g
Saturated Fat: 7 g
Cholesterol: 246 mg
Sodium: 549 mg
Fiber: 3 g
Nutrition information is an approximation.
Additional Info
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