Mushroom Onion Quiche


  • For the Gluten Free Crust
  • 1.5 cups of almond flour
  • 1/3 cup of olive oil / raw tahini paste
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 tsp of dried oregano



  • 1 cup chopped white mushrooms
  • 2 small onions, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ tsp fine grain sea salt
  • 3 eggs
  • 1/2 cup lite canned coconut milk
  • 2 Tbsp nutritional yeast – optional***
  • Preheat your oven to 375F.
  • Grease a large 10″ pie plate with oil and set aside
  • In a large bowl, combine all of the crust ingredients
  • Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the dish
  • Place in the oven and bake for 20 minutes, then remove and set aside
  • While the crust is baking, make your filling
  • Preheat a small saute pan on medium heat
  • Add the oil and mushrooms and season with salt
  • Sauté the onions  for about 5 minutes, then add the when the mushrooms are just about done and allow to wilt. Set aside.
  • In a medium sized bowl, whisk together the eggs, coconut milk  milk, salt, pepper and mushrooms and onions
  • Pour the filling into the crust and bake for another 30 minutes, or until golden brown
  • Let the quiche sit for about 5 minutes before cutting and serving

Makes: 10 servings

Calories per serving: 180 / fat: 8 g / carbs: 4 g / sugar: 2 g / protein: 7 g

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