Mediterranean Quiche with Almond Crust: Your Grain-Free Taste of Spring
Are you yearning for the fresh, vibrant flavors of spring, even when the chill of winter still lingers? This Mediterranean Quiche with Almond Crust is exactly what you need to brighten your day and your palate! It’s a delightful blend of light and savory, featuring a delicious grain-free almond flour crust. Each bite is bursting with the goodness of fluffy eggs, nutrient-rich spinach, briny olives, intensely flavorful sun-dried tomatoes, and creamy chunks of feta cheese. This quiche isn’t just a meal; it’s a culinary escape to sunnier shores, perfect for any time of day.
Even though it’s only the middle of January, I find myself increasingly dreaming of warmer, brighter days. Don’t get me wrong, I truly appreciate the cozy charm of a stormy day spent indoors, or the crisp beauty of a sunny winter afternoon perfect for a walk or snowshoeing with my husband, Mike. But after a while, the short, dark days inevitably start to take their toll. That’s when my kitchen becomes my sanctuary, a place to infuse some much-needed vibrancy into our meals.
To combat the winter blues, I naturally gravitate towards experimenting with bright, colorful fruits and vegetables. Lately, our dinner table has been graced by staples like this refreshing Winter Sunshine Salad with Citrus Honey Dressing, and for my workday lunches, this invigorating Winter Citrus Crunch Salad has been a true lifesaver, bringing a burst of life to my midday meals.
The Magic of Eggs: Transforming Simple Ingredients into a Stellar Meal
While greens are wonderful, a person can’t live on salads alone! This brings me to my other absolute go-to recipe ingredient: eggs. They are truly versatile, saving the day for breakfast, lunch, and dinner, and proving that a humble ingredient can transform a simple quiche into a stellar main meal. Eggs provide an excellent source of protein and healthy fats, making them a cornerstone of nutritious and satisfying dishes.
This Mediterranean Quiche has quickly become a beloved fixture in our home. It’s been on repeat for the past week, effortlessly serving as a quick and satisfying supper last Friday night and a hearty, delicious Sunday brunch just a few days later. On both occasions, I paired it with a simple side of fresh greens and perfectly roasted baby potatoes, creating a balanced and utterly delightful meal. And the convenience doesn’t stop there – it reheats surprisingly well in the microwave, making for an amazing leftover lunch on Monday, offering a taste of sunshine even on a busy workday!
Why This Quiche is a Household Favorite (Even for Picky Eaters!)
Perhaps the best part about this Mediterranean Quiche? It’s a recipe that Mike, my husband, genuinely loves! One of my main goals for this year has been to create more recipes that both Mike and I can wholeheartedly enjoy together. Finding a meal that truly satisfies both our tastes can sometimes be a challenge, so when we discover a winner like this, you can bet it immediately gets added to our regular breakfast and dinner rotation. It’s truly a testament to how flavorful and universally appealing this quiche is.
Speaking of Mike, I thought it was about time I properly introduced him here instead of constantly referring to “the husband.” He’s a fantastic taste-tester and a big part of the culinary journey here at Crumb Top Baking!
Essential Tips for Crafting Your Perfect Mediterranean Quiche with Almond Crust
Creating a truly outstanding quiche, especially one with a delicate almond crust, benefits from a few key insights. Here are some tips to help you achieve perfection in your kitchen:
- **Customizing the Almond Crust:** The base for this incredible quiche is adapted from a fantastic recipe in Clean Eating Magazine. While the original called for butter, I’ve found that extra virgin olive oil works wonderfully and adds another layer of Mediterranean flavor. Feel free to experiment with different herbs and seasonings to truly make this crust your own unique creation. A pinch of dried oregano or a touch of rosemary could also be delightful additions!
- **Herb Selection and Quantity:** I opted for 3 teaspoons of chopped freeze-dried basil in the crust mixture, primarily because fresh basil can be quite scarce and expensive during the winter months. For fresh or freeze-dried herbs, you can generally use similar quantities. However, if you’re using most dried herbs (which are more concentrated), remember to reduce the amount to roughly one-third of what you’d use for fresh. So, if you’re using dried basil, a single teaspoon should be plenty to impart that aromatic flavor.
- **Seasoning the Filling with Care:** The beauty of Mediterranean ingredients lies in their inherent flavor. Sun-dried tomatoes, feta cheese, and Kalamata olives are all naturally quite salty. Because of this, I recommend being conservative with the salt and additional seasonings in the egg mixture. It’s always easier to add a little more at the table than to correct an overly salty dish. Taste as you go, and adjust to suit your personal preferences.
- **Topping Variations – Unleash Your Creativity:** While the spinach, feta, sun-dried tomatoes, and olives create a classic and delicious flavor profile, don’t hesitate to play around with the toppings! Quiche is wonderfully forgiving. You could easily substitute peppery arugula for spinach, swap out feta for tangy goat cheese, or introduce other vibrant vegetables like diced red or green peppers for extra color and crunch. Cherry tomatoes, artichoke hearts, or even a sprinkle of chopped fresh dill could also elevate this dish further.
- **Achieving the Perfect Crust:** When pressing the almond dough into your pie plate, aim for an even thickness. This ensures a consistent bake and a beautifully golden-brown crust. If the edges seem to be browning too quickly during the initial bake, you can loosely tent the edges with aluminum foil.
- **Preventing Spills:** As noted in the recipe, if a little egg mixture spills over the crust when you’re pouring it in, don’t fret! It will still bake up perfectly. The key is to liberally grease your pie plate with cooking spray or butter. This will prevent any overflow from burning onto the dish and make cleanup a breeze.
This Mediterranean Quiche with Almond Crust is more than just a recipe; it’s an invitation to enjoy vibrant, healthy flavors that transport you to a sun-drenched landscape. Whether you’re making it for a special brunch, a weeknight dinner, or a wholesome meal prep option, its simplicity and deliciousness are sure to impress. The grain-free almond crust makes it accessible for those avoiding gluten, and the fresh ingredients ensure a meal that’s both satisfying and nutritious.
If you give this delightful recipe a try, I would absolutely love to hear about your experience! Please share your thoughts and any creative variations you tried in the comments section below. Or, snap a beautiful pic and post it to Instagram, remembering to tag @crumbtopbaking so I can see your wonderful creations!
And if you’re on the hunt for more “egg-cellent” recipes (I truly couldn’t resist that one!), be sure to explore these other fantastic options on Crumb Top Baking:
-
Green Goddess Crustless Quiche
-
Sweet Potato Turkey Egg Bake
-
Tomato, Arugula and Mozzarella Quiche
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Mediterranean Quiche with Almond Crust
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
5 from 13 reviews
Author: Leanne
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 slices
Category: Breakfast; Brunch
Description
If you’re searching for a light, savory, and healthy meal, this Mediterranean Quiche with Almond Crust is a perfect choice! Ideal for breakfast, brunch, lunch, or dinner, it features a delicious grain-free almond flour crust generously filled with fluffy eggs, fresh spinach, briny olives, sun-dried tomatoes, and rich feta cheese. It’s an easy-to-make, vibrant dish that brings a taste of the Mediterranean to your table.
Ingredients
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
Instructions
For the crust:
- Pre-heat oven to 400F (200C) and generously grease a 10-inch pie plate or tart pan.
- In a medium-sized bowl, combine the almond flour, basil, garlic powder, salt, and pepper. Stir or whisk thoroughly until all dry ingredients are well combined. Add the egg and olive oil, and use a fork to mix them into the dry ingredients. Continue mixing until a crumbly dough consistency forms.
- Press the dough evenly into the bottom of the prepared pan and up along the sides. Bake for 15-20 minutes, or until the edges of the crust just begin to turn golden brown.
For the filling:
- Evenly layer the fresh spinach, feta cubes, sun-dried tomatoes, and pitted olives onto the pre-baked almond crust.
- In a separate small bowl, whisk together the eggs, unsweetened almond milk, and a dash of salt and pepper. Pour this egg mixture carefully over the toppings in the crust.
- Return the quiche to the oven and bake for another 30-35 minutes, or until the filling is fully set and golden. A knife inserted into the center should come out clean.
Notes
- As sun-dried tomatoes, feta, and olives are naturally salty, I recommend a light hand with added salt in the egg mixture. You can always add more to taste after baking.
- Don’t worry if a small amount of the egg mixture spills over the crust when pouring it in. The quiche will still bake up beautifully. Just ensure your pie plate is liberally greased to prevent sticking.
- This quiche pairs wonderfully with a simple side salad of mixed greens dressed with a light vinaigrette or a squeeze of fresh lemon juice.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheat well in the microwave or oven.
- The almond crust recipe is thoughtfully adapted from Clean Eating Magazine, providing a fantastic grain-free base.