Leek and Swiss chard quiche {dairy-free, paleo}

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Something I always appreciate during the week is when I think ahead of time about what I will eat for lunch.

Usually, I always plan dinners once a week, and I have plenty of good places for breakfast. But if there are no easy remains within reach, lunch is sometimes forgotten.

This either leaves me eating a can of tuna rushed with salt and pepper, or I find myself eating several strips of leather fruit from my 2-year-old son at 3 p.m.

Quiche is the perfect solution for my lunchtime dilemmas! It can be done beforehand, then reheated slice by slice throughout the week. Quiche is truly the perfect solution for many food dilemmas.

Healthy breakfast that includes vegetables? Quiche.Brunch easy for friends? Quiche: Reheated dinner for a friend with a new baby? Quiche.

I've been thinking about making a dairy-free quiche for a while. This leeks and chard quiche is just that! It is packed with healthy vegetables and tastes so tasty you will never guess that it lacks thick cream. A slightly sweet, almond crust of almond flour works wonderfully with these flavors. If you feel like making quiche is too much work because of the crust, think again.

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This almond flour crust is a pressing and baking crust that makes it much easier than the traditional crust you have to spread. Even if I didn't have to eat gluten-free, I'd love this crust just for that reason! Not to mention how delicious it tastes.

This quiche served with a simple green salad thrilled me when it came time for lunch! You can really adapt it to your tastes or change the vegetables for spinach, kale, etc. I hope you enjoy it as much as we do!

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Leek and Swiss chard quiche {dairy-free, paleo}

A tasty dairy-free quiche filled with delicious vegetables and baked in a crust of almond flour with walnuts.


For the crust:

  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 2 tablespoons of coconut oil
  • 1 egg

For filling:

  • 2 tablespoons ghee or butter / coconut oil
  • 2 large leeks, white and light green parts cut in half moons
  • 1 teaspoon fresh thyme
  • 2 1/2 cups Swiss chard, stemmed and chopped
  • 1/2 cup of almond milk
  • 6-8 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon nutmeg
  • 1/3 cup goat cheese or feta cheese, optional


For the crust:

  • Preheat oven 350 F. In the food processor bowl, mix the almond flour and salt. Add coconut oil and egg and process until mixture forms a ball. Press the dough evenly into a 9-inch cake pan.

  • Pre-bake the crust for 10-12 minutes. Let it cool down a bit as you prepare the rest of the quiche.

For the quiche:

  • Meanwhile, heat the ghee in a large skillet. Add the leeks and sauté for about 10 minutes, until softened. Add fresh thyme and Swiss chard. Sauté for another 2 minutes, until the chard partially wilts. Take it away from the heat and let it cool slightly.

  • In a large bowl, combine the eggs, almond milk, salt, pepper, nutmeg, and cheese (if using). Add the leek / green mixture, then pour into precooked cake pan. Bake at 425 F for 10 minutes.

  • Then reduce the heat to 350 F and continue to bake for another 20-25 minutes. Let cool for 20 minutes before serving. Cut and enjoy!

Recipe Notes

You may need to cover the exposed crust with aluminum foil or a cake liner if it appears to be browning too quickly. Almond flour can be substituted for blanched almond flour.


Calories: 295kcal

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