When I make this recipe, I find it helpful to make 4 at a time. As a busy Mom, sometimes dinner prep can be stressful so knowing I have a month’s worth of Monday meals in the freezer gives me peace of mind.
Storage freezers are one of God’s greatest gifts! Meal prep may take a while to get the hang of, but show yourself some grace. Schedule a block of time on the first Monday of every month to make your quiches. You’ll be thankful you did.
Table of Contents
Ingredients for Healthy Quiche
This quiche features a flakey crust and is stuffed with the freshest ingredients! The best part? It’s totally free of dairy and gluten. Here’s what you need to add to your shopping cart.
Gluten-Free Flour: A high-quality gluten-free flour blend makes all the difference! As consumers learn more about their bodies, these products become easier to find in stores. I recommend using a cup-for-cup blend because you don’t have to add anything extra. Some brands require you to add an additional ingredient that you might not be comfortable with, so be sure to check your label!
Coconut Flour: I love adding coconut flour to my recipes as it gives them a full-bodied texture. Coconut flour is a great gluten-free option to keep on hand because it’s cost-effective. It tends to soak up liquid, so a little goes a long way! If you’re allergic to coconut, switch this with all-purpose gluten-free flour.
Sea Salt: Traditional table salt undergoes a rigorous harvesting process that strips it of most nutrients. We recommend using Colima sea salt because it’s hand-harvested. This leaves the good stuff intact! Pink Himalayan salt is another good option.
Butter or Coconut Oil: Healthy fats create a deliciously light crust. In years past, diet culture eschewed butter, but studies show it’s actually margarine that can cause health issues (1). In moderation, butter is good for you.
If you want to keep this recipe 100% dairy-free, use coconut oil instead, just know you’ll want to add additional sea salt or Himalayan salt since the recipe calls for sea-salted butter. I have tried both options and gotten great results every time!
Nitrate-Free Turkey Bacon: We stay away from pork and stick with healthier alternatives, like turkey bacon. This substitution tastes fantastic and has a traditional bacon flavor with no additives. Purchase turkey bacon free of nitrates, which are known carcinogens when heated, and organic if possible. (2)
Dairy-Free Cheese: To keep this recipe dairy-free, we use plant-based cheese. We love this product because it adds so much flavor to dishes and melts like a traditional dairy product. Our favorite brands include Daiya, So Delicious, Violife Foods, Follow Your Heart, and Kite Hill.
Almond or Coconut Milk: A milk alternative is a dairy-free must! Almond or coconut milk is rich, creamy, and blends beautifully in this quiche. When purchasing this ingredient, be sure to grab an unsweetened variety as “regular” versions contain hidden sugars. My first choice is Native Forest, unsweetened organic coconut milk – classic while for almond milk I like Califa unsweetened.
Herbs: A delicious blend of herbs takes a regular quiche to a whole new level! I love adding thyme, basil, oregano, and marjoram. You can also use a blend of herbs, such as Herbes de Provence. This is my favorite seasoning mix and what I use in place of Italian seasoning because it includes sage which is not recommended for breastfeeding mothers.
Make My Healthy Quiche Recipe
This delicious recipe is also a brunch hit! It looks gourmet and sets the stage for a fun, classy meal. It’s also extremely easy to make, which is always a plus!
- ¾ cup all-purpose gluten free flour*
- ¼ cup coconut flour
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- 6 tablespoons organic sea-salted butter OR raw organic coconut oil with ⅓ teaspoon freshly ground sea salt
- 3 tablespoons cold purified or distilled water
- ½ cup nitrate-free turkey bacon, crisply cooked, crumbled **
- 4 ounces dairy-free Cheddar-style shredded cheese alternative or mozzarella-style shreds
- ⅓ cup organic leeks, finely diced OR 2 Tablespoons organic dried onions, minced
- 4 pasture-raised organic eggs
- 2 cups organic unsweetened almond or coconut milk beverage
- ¼ teaspoon freshly ground pink Himalayan salt or sea salt
- ¼ teaspoon freshly ground white pepper
- ⅛ teaspoon organic ground cayenne pepper
- Additional herbs to enhance your meal (Herbes de Provence, basil, oregano, thyme, marjoram, etc.)
- Stand mixer
- Pie dish
- Mixing bowls
- Preheat the oven to 425°F. In a stand mixer, mix both flours and salt until thoroughly combined.
- Cut in the butter using regular paddles until the pieces are reduced to pea-size.
- Sprinkle the mixture with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
- Immediately press the pastry into a pie dish with a fork and smooth with fingers.
- Sprinkle turkey bacon, leeks/dried onions, cheese, herbs, salt, and peppers in pie crust.
- In a medium bowl, beat the eggs and milk until well blended.
- Pour into quiche dish.
- Bake for 20 minutes, then reduce the oven temperature to 325°F.
- Bake for 45 to 50 more minutes or until a toothpick inserted in the center comes out clean.
- Let stand 10 minutes before serving.
**Omit turkey bacon if on Fast Track
To reheat, let thaw overnight, then cover with parchment paper and bake for 30 minutes at 350°F.
Step One: Prepare the Pastry
Preheat the oven to 425°F. In a stand mixer, mix both flours and salt until well combined. Then, cut in the butter until the pieces are reduced to pea-size. Sprinkle the pastry mixture with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened.
The pastry should almost clean the side of the bowl at this point. If not, you can add 1-2 more teaspoons of cold water.
Step Two: Press the Crust
Immediately press the pastry into a pie dish with a fork and smooth with fingers.
Step Three: Add Quiche Filling
Sprinkle turkey bacon, leeks/dried onion, cheese, herbs, salt, and peppers in pie crust. In a medium bowl, beat the eggs and milk until well blended. Pour into the quiche dish.
Step Four: Bake the Quiche
Bake the quiche for 20 minutes, then reduce the oven temperature to 325°F. Bake for 45 to 50 more minutes or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before serving.
Egg Bake Variations
Variety is the spice of life! Mix and match quiche ingredients until you find what works best for your family. I like to take notes while cooking so I don’t forget. In the meantime, you can try one of our variations. There’s a quiche for everyone!
All of these variations follow our base recipe. Just swap a few herbs and veggies, and you have a new flavor palette!
Italian Quiche
Add fresh diced tomatoes. Sprinkle 1 teaspoon dried oregano, 1 teaspoon dried basil, 2 teaspoons dried parsley, and ½ teaspoon dried thyme over the top.
Alternately, you can mix 1 tablespoon fresh chopped oregano, 1 tablespoon fresh chopped basil, 2 tablespoons fresh chopped parsley, and 1 teaspoon fresh chopped thyme into the egg mixture.
Traditional Quiche
This one is easy. Keep it simple and eliminate the peppers. Your filling will consist of just cheese and turkey bacon, a classic combination that’s always a hit. Picky eaters will adore this variation!
Mexican Quiche
Add 1 teaspoon chili powder, 1 teaspoon paprika, and ⅛ teaspoon cayenne pepper to the egg mixture. If your family likes spicy food, you can also add chopped jalapeno peppers. Top with salsa if you want. Yum!
Quick and Easy Quiche
Spread 1 cup of fresh organic spinach over the bottom of the crust and sprinkle 2 teaspoons of Herbes de Provence over the top. This is an excellent quiche to make when you’re short on time!
Fall Quiche
Omit the veggies and sprinkle 1 teaspoon pumpkin pie spice and ⅛ teaspoon cayenne pepper over the top. This is a warmly spiced quiche that tastes delicious on crisp Fall mornings!
