Coconut Flour Quiche

26th June 2025

Looking for a light, gluten-free twist on a classic dish? This Coconut Flour Quiche is the perfect answer. With its delicate, slightly sweet crust made from wholesome coconut flour, this recipe offers a deliciously healthy alternative to traditional quiche. Packed with your favourite savoury fillings—whether it’s roasted vegetables, smoky bacon, or creamy cheese—each bite is full of flavour and nourishment. Ideal for brunch, lunch, or a light dinner, this quiche is as versatile as it is satisfying.

Ingredients:

Crust:

• ¾ cups The Groovy Food Company Coconut Flour

• 2 Eggs

• ¼ cup The Groovy Food Company Coconut Oil

• ¼ tsp Salt

Filling:

• 1½ cups Chopped Kale, about 99g

• ½ tsp Olive Oil

• ⅓ cup Chopped Onion, 53g

• 2 tsp Minced Garlic, about 2 cloves

• 1 cup Sliced Mushrooms, 70g

• 3 Eggs

• 3 Egg Whites

• ½ cup Almond Milk

• ½ tsp Italian Seasoning

• ⅛ tsp Ground Nutmeg

• ¼ tsp Salt

• ½ tsp Black Pepper

Method:

Preheat oven to 350°F.

Make crust:

1. In a food processor, combine coconut flour, eggs, melted butter and salt, and pulse until combined to rough dough or crumbles.

Or, directly mix ingredients a large bowl with a wooden spoon.

2. Spread dough crumbles evenly in a 9” pie dish and use hands to press down against the dish. Don’t leave any gaps, and don’t press too much against the borders.

3. Press down with back of spoon to smoothen surface. Make sure crust is tight so it holds together.

4. Pick crust with fork. Cover pie dish with foil and pre-bake crust for 15 minutes.

Make quiche:

1. Heat a large saucepan over medium, add kale and 2 tablespoons water, cover and cook until bright green and wilted, about 3-4 minutes.

Drain, pat dry and set aside.

2. Heat oil in skillet, and fry onion and garlic until fragrant, about 1-2 minutes.

Add mushrooms and cook another 2-3 minutes until soft. Set aside.

3. In a large bowl, whisk together eggs, egg whites, milk, Italian Seasoning, nutmeg, salt, pepper, and half the cheese.

4. Spread layers of fillings into pie crust: Kale, half shredded cheese, Mushrooms.

5. Pour egg mixture into crust, filling just below the top. Bake for 30-35 minutes until egg is set.