Greens and Feta Quiche with Almond Crust

February 16, 2015

By Anna Varriano

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This delicious recipe is great for breakfast, lunch or dinner. You will not believe how good this wheat-free crust is! My recipe is adapted from a ‘Heal Thyself’ recipe.

What You’ll Need

  • 1.5 cups almond flour
  • 1/2 teaspoon sea salt
  • 3 tablespoon butter
  • 4 eggs
  • 1 crushed clove of garlic
  • 1 bunch of kale
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1/4 to 1/2 cup of crumbled goat feta

Step 1: Prep

To make the crust, mix together the almond flour, sea salt, 2 tbsp of cold butter cut into small pieces, 1 egg and garlic. Press into a pie plate and bake in a 325F oven until it starts to turn golden, about 10-15 minutes, then remove from oven.

Meanwhile, coarsely chop and steam a small bunch of kale (remove hard stems) until wilted. Set aside. In a separate pan, saute diced onion in a tbsp of butter and a tbsp of olive oil until soft. Chop up cooked kale and add to onions. Remove from heat (you can use any cooked greens or green veggies you like – spinach, kale, steamed broccoli or asparagus).

Step 2: Cooking

420937_346140148741115_1924314869_n[1]Put cooked greens and onions in a bowl and mix in 3 eggs and crumbled goat feta (to your taste). Mix well, pour into cooked pie-crust and return to oven until eggs are fully cooked, about 15-20 minutes. I sprinkled mine with turmeric, made a side salad, and dinner was served.


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