If you’re looking for a touch of springtime in the middle of winter, this Mediterranean Quiche with Almond Crust is everything you need! It’s light and savoury, with a grain-free almond flour crust, and topped with eggs, spinach, olives, sun-dried tomatoes, and chunks of feta.
It’s only the middle of January, but I’m already starting to daydream of spring. Don’t get me wrong. I love a cozy, stormy day where I can stay comfortably tucked away in my house. Or a bright winter day where Mike and I can get out for a walk or go snow shoeing. But for the most part, the short, dark days this time of year start to wear on me.
So when it comes to experimenting in the kitchen, I find myself gravitating towards bright and colourful fruits and veggies. This Winter Sunshine Salad is a staple side salad for dinner these days, and this Winter Citrus Crunch Salad is bringing life to my workday lunches!
But a gal can’t live on greens alone, so enter my other go to recipe ingredient – eggs! They pretty much save my butt for breakfast, lunch and dinner, and turn a little old quiche into a stellar main meal.
This Mediterranean Quiche has been on repeat in my house for the past week. It made a quick supper this past Friday night and a filling Sunday brunch a few days later. Both times, I served it with a side of greens and roasted baby potatoes. And it also re-heats surprisingly well in the microwave, so it made an awesome leftover lunch on Monday too!
The best part?! It’s a recipe Mike likes! One of my goals for this year is to create more recipes that my husband and I can enjoy together. And since it’s challenging to find a meal we both agree on, you can bet this one is being added to the breakfast/dinner rotation!
p.s. If you haven’t figured it out, Mike is the hubby! I thought it was about time I started using his name around here, instead of referring to him as “the husband” all the time.
Some tips for making Mediterranean Quiche with Almond Crust:
- The almond crust recipe is adapted from Clean Eating Magazine. While the recipe called for 2 teaspoons of butter, I used EVOO instead, and substituted different herbs and seasonings. You can change things up and make this crust your own.
- I added 3 teaspoons of chopped freeze-dried basil to the crust mixture, as fresh basil is hard to come by this time of year. For fresh or freeze-dried herbs, I usually use the same quantities. But for most dried herbs, you should reduce the amount to one-third. So in this recipe, one teaspoon of dried basil should do the trick.
- As the sun-dried tomatoes, feta and olives are salty on their own, I didn’t add much salt or seasoning to the egg mixture, but feel free to add more or less to suit your taste.
- It goes without saying, but you can play around with the toppings. You can substitute arugula for spinach, add goat cheese instead of feta, or even add red or green peppers.
If you make this recipe, I would love to hear about it in the comments below. Or take a pic and post it to Instagram by tagging @crumbtopbaking.
And if you’re looking for other egg-cellent recipes (sorry, I couldn’t resist!), check out the following on Crumb Top Baking:Print
Mediterranean Quiche with Almond Crust
If you’re looking for a light and savoury breakfast, lunch or dinner, this Mediterranean Quiche with Almond Crust is everything you need! It has a grain-free almond flour crust, and it’s packed with eggs, spinach, olives, sun-dried tomatoes and chunks of feta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 slices
- Category: Breakfast; Brunch
For the crust:
- 2 cups almond flour
- 3 teaspoons chopped fresh or freeze-dried basil, (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 egg
- 2 teaspoons extra virgin olive oil
For the filling:
- 2 cups spinach, packed
- 1/2 cup feta cubes
- 1/3 cup sun-dried tomatoes
- 1/3 cup pitted kalamata olives
- 5 eggs
- 1 cup unsweetened almond milk
- Dash of salt and pepper to taste
For the crust:
- Pre-heat oven to 400F and grease a 10-inch pie plate or tart pan.
- In a medium-sized bowl, add the almond flour, basil, garlic powder, salt and pepper. Stir or whisk together until combined. Add the egg and oil, and use a fork to mix in with the dry ingredients. Keep mixing until a crumbly dough forms.
- Press the dough into the bottom of the prepared pan, and along the sides. Bake for 15-20 minutes, or until the edges of the crust start to brown.
For the filling:
- Layer the spinach, feta, sun-dried tomatoes and olives onto the almond crust.
- In a small bowl, whisk together the eggs, almond milk, salt and pepper. Pour over the toppings on the crust.
- Return to the oven and bake for another 30-35 minutes, or until the filling is set.
- The sun-dried tomatoes, feta and olives are salty on their own, so I didn’t add much salt or seasoning to the egg mixture. Feel free to add more or less salt or seasoning to suit your taste.
- Don’t worry if the egg mixture spills out over the crust when you’re pouring it on. It will still bake up beautifully. Just be sure to liberally grease your pie plate with cooking spray so it doesn’t burn on.
- I like to serve this quiche with a simple side of greens and freshly squeezed lemon juice.
- Leftovers can be stored in an airtight container in the fridge and enjoyed within 2-3 days.
- The almond crust recipe is adapted from Clean Eating Magazine.
Keywords: quiche, mediterranean, almond crust, grain-free, breakfast, brunch