This time, instead of doing a sweet treat, I’ve decided that I’ll be trying to do more interesting savoury dishes with the almond flour that I have at home, today, what we’ve cooked is a quiche. In case you don’t know what that is, well, have a look at the pictures and you’ll have an idea… Is like a tart, but savoury and the filling is basically eggs and other things (like vegetables, meat, cheese, and the list goes on).


The one that we’ve baked was filled with spinach, lady fingers (also known as okra) and fish. and the spices that we used were simply salt (Himalayan pink one) and freshly grounded pepper. Now, just as an optional ingredient we added some black sesame seeds (this was simply to make it more nutritious) .


quiche slice

For the base I used the same recipe than the apple tart one:

  • 2 cups almond flour
  • 2 tablespoons coconut oil (melted)
  • 1 whole egg plus one yolk


  • 5 eggs
  • 1/2 cup almond milk
  • 400g spinach
  • 2 Tbsp chopped onion
  • 250g Fish fillet
  • 12 lady fingers
  • salt, pepper
  • 2 Tbsp roasted sesame seeds

Turn on the oven at 150˚c

Mix together all the base ingredients (melt the coconut oil) and form a ‘dough’.
Cover a tart tray with baking paper and spread the dough on it covering it well, try to make the thickness of the base as even as possible.
Blind bake for 15 minutes (or until it looks cooked).

Meanwhile, stir fry the onions, add the other filling ingredients except the eggs and condiments. This shouldn’t take more than 6 minutes, the fish can be slightly raw because it will be put in the oven, where it will get properly cooked.
In a bowl, beat the eggs adding salt and pepper (as much of those as you want).

Increase temperature of the oven to 170˚c .
Take the base out of the oven and put the veggies on it, spread them evenly. Now pour the beaten eggs covering well all the vegetables and fish. Bake for 25 more minutes (or until the egg looks cooked).

quiche sliced



As I’ve said on the stuffed Kumara post; the measure of the ingredients don’t need to be exactly the same when you are trying this recipe, some variations can be done depending on what you are wanting to fill you quiche with. The results shouldn’t be too bad. I do encourage you to try new fillings for this dish, be creative and experiment with your food!