Spinach and mushroom quiche

This spinach and mushroom quiche is not super creamy like a quiche with milk or cheese in it. The coconut flour gives it a slight cake-like texture and adds a bit of sweetness to the savoury spinach and onions. The key to really good flavour (and nutrition) is to use really good eggs.

Serves: 4
Ingredients: 11
Serving size: 330 g
Total calories: 486
Protein: 20.9 g
Fat: 31.9 g
Carbohydrates: 29.7 g
Fibre: 3.2 g


  • 1 gluten-free pie crust
  • 6 eggs
  • 3/4 cup almond milk
  • 3 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shitake mushrooms, sliced
  • 1/2 cup field mushrooms, sliced
  • Small bunch of fresh spinach leaves
  • 1 small onion, diced
  • 1 tbsp olive oil


  1. Preheat oven to 180ºC.
  2. Bake the premade crust for about 10-15 minutes or until lightly golden-brown.
  3. While it is baking, sauté the onions, mushrooms and spinach in olive oil until tender.
  4. Remove the pie crust from the oven.
  5. Whisk the eggs, almond milk, coconut flour, baking power and salt together. Stir in the spinach and mushroom mixture and then pour everything into the pie crust.
  6. Bake for about 45 minutes, until firm.
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