Leek Quiche with Almond Flour Crust for Full GAPS

This leek quiche has a savory almond flour crust, a soft egg filling and a generous layer of leek and green-onion rounds across the top. Homemade coconut milk keeps the filling dairy-free. The basil is mixed into the crust, so you get a little herb flavor underneath the eggs and vegetables without needing cheese.

The shell goes into the oven unbaked. Once the filling is in, the whole quiche bakes together at 350°F. Give it fifteen minutes to cool before cutting: that short rest makes a difference when you want a slice instead of a spoonful of hot filling and loose crust.

Jump to the Recipe

In our house, breakfast and homeschooling happen before I leave for second shift, and much of the cooking happens in the morning. That is why I like meal instructions that tell me when I can turn to something else and when I need to come back. Here, the oven does most of the work after assembly. I still leave time for the quiche to settle before serving.

What You Need For The Quiche

One unbaked almond flour shell: Make the herbed almond flour quiche crust in a suitable oven-safe pie dish. It is a press-in shell with dried basil. Keep it unbaked for this recipe; the filling and shell cook together.

Six eggs: These are for the filling. The crust recipe uses its own egg, so you will need seven eggs altogether when making both parts from scratch. Set the filling eggs in a mixing bowl rather than adding them to the processor with the crust.

Half a cup homemade coconut milk: Use rich homemade coconut milk, stirred or shaken so any separated cream is mixed back in before measuring. Measure the finished, strained milk. The amount of water used to make a batch is not the same as its finished yield.

Half a teaspoon natural salt: This seasons the filling. The prepared shell has its own salt already mixed through it. Keeping the two measurements separate helps you follow both recipes without accidentally seasoning only one part.

One bunch green onions and three leeks: Use only the white and light-green parts. Slice the green onions thinly and the leeks into rounds, rinsing away the grit. The dark-green leek tops are not part of this measured filling.

One cup cooked, chopped meat, if wanted: This is optional. Use already-cooked meat with ingredients that fit your GAPS preparation. Cut or pull it into small pieces so it mixes through the eggs rather than sitting in a large clump. Leave it out when you want the egg-and-leek version.

Preparing The Leeks

Leeks can hide soil between their layers even when the outside looks clean. Trim away the roots and dark-green tops, then rinse the white and light-green sections as you prepare the rounds. Look between the layers, especially near the point where the leaves begin to separate.

If you find grit inside a round, gently loosen its layers under running water. Let the rinsed pieces drain before putting them on the quiche. You want clean vegetables, without carrying a puddle of rinse water into the egg filling.

Try to keep the slices reasonably even. A pile of thick chunks in one spot will cook differently from thin rounds spread over the rest of the dish. Some rounds will separate into rings while you work; they can go onto the quiche too.

The leeks and green onions go onto the filling before baking. There is no separate sautéing step here. Have them ready before mixing the eggs so you can fill the shell and put the quiche straight into the heated oven.

How To Make Leek Quiche

1. Prepare The Shell And Heat The Oven

Heat the oven to 350°F. Set the prepared, unbaked almond flour shell in its pie dish beside your mixing bowl. The dough should cover the bottom evenly and come halfway up the sides, with the base and sides joined together.

The crust instructions are in their own linked recipe. If you are making it now, use the Ninja BN801 food-processor bowl and chopping blade described there. You only need a bowl and fork for this filling. Keep the shell in its baking dish throughout assembly.

2. Mix The Egg Filling

Put the six eggs, half a cup homemade coconut milk and half a teaspoon salt in a bowl. Add the optional cup of cooked, chopped meat if using it. Mix well with a fork, breaking the yolks and working the milk through the eggs.

Look for an evenly mixed liquid rather than separate streaks of clear egg white and thick yellow yolk. The mixture is pourable at this point. It does not need whipping into a foam or blending in the Ninja.

3. Fill And Add The Vegetables

Pour the egg mixture into the unbaked shell. Spread the prepared green onions and leek rounds over the top. Distribute them across the dish so the center and outside portions both get vegetables.

Use the pie dish that suits this filling and its prepared shell. Dish sizes and depths vary; the filling needs room inside the shell without overflowing. Do not force it above the rim or assume a shallow dish holds the same amount as a deeper one.

4. Bake Until The Center Is Set

Bake for about forty-five minutes. Check the center as well as the edges. The middle should be set rather than showing a pool of liquid egg. A browned edge alone does not tell you whether the filling has finished cooking.

For a temperature check, an egg dish should reach 160°F in the center. Keep the probe away from the bottom of the pie dish. If the middle is still liquid, continue baking and check again; oven temperature and dish depth can change the time it takes.

Watch the exposed almond crust while the filling finishes. If its edges are browning faster than the center is setting, protect the exposed edge with a loose strip of foil and continue checking the filling. The foil protects the rim; it does not replace the doneness check.

5. Rest Before Cutting

Take the quiche out and set the hot dish on a heat-safe support. Let it cool for fifteen minutes before cutting into six portions. The filling should hold together as you cut, with a moist interior rather than liquid running into the space left by the slice.

An almond flour crust is more delicate than a stretchy wheat-flour pastry. Cut through the bottom shell and slide a serving spatula underneath before lifting. Let the dish support the remaining quiche while you remove each piece.

Where This Fits On Full GAPS

This quiche is for Full GAPS after its ingredients are introduced. Dr. Natasha’s 2020 Gut and Physiology Syndrome includes homemade coconut milk and blanched ground almonds for baking. The book places nut-based baking after diarrhea and abdominal pain have settled.

The coconut oil crust and coconut milk filling make this version dairy-free. It still contains almonds and eggs. It is not an egg-free or nut-free recipe, and the almond crust means it is not an early Intro meal. A food being allowed somewhere on GAPS does not put the entire quiche into an earlier stage.

The optional meat can be left out without changing the six eggs, milk or vegetables. That gives you a meat-free meal; it does not create a separate GAPS protocol. This quiche contains plant foods and does not fit No-Plant GAPS.

If you want a quiche without a nut-flour shell, follow the separate zucchini, kale and garlic crustless quiche. It has its own ingredients and method. Simply removing this shell is not a tested earlier-stage adaptation.

Serving And Storing The Quiche

Serve after the fifteen-minute rest, while the filling is warm and the slices hold together. The recipe makes six portions. A slice can be breakfast or lunch; choose any other foods alongside it according to what your family has introduced.

For leftovers, refrigerate the quiche promptly in covered, shallow portions at 40°F or below. Use cooked egg-dish leftovers within three to four days. Do not leave it on the table for more than two hours, or one hour in temperatures above 90°F.

Reheat a portion until its center reaches 165°F. Covering it during gentle reheating helps protect the exposed crust while the middle warms. Check the center rather than judging by a warm pie dish or a browned edge.

If you use leftover cooked meat in the filling, consider when that meat was originally cooked and stored. Baking it into a quiche is not a reason to extend an older leftover’s storage time.

My planned Lunch Cookbook will bring more Full GAPS meal ideas together for the middle of the day. Follow the WFLI cookbook catalog for its release if having those ideas in one place would help with your own lunch planning.

Frequently Asked Questions

Does The Crust Need Baking First?

No. Pour the filling into the unbaked shell and bake them together. The prepared crust’s separate post stops at the unbaked stage so you can use it here.

Why Does The Recipe Take Seventy-Five Minutes?

Allow fifteen minutes for preparation, about forty-five for baking and fifteen for resting. The preparation allowance includes making the shell and filling; do not add the crust’s separate five-minute estimate again. If you need to make coconut milk first, allow that recipe’s heating and complete cooling time too.

Can I Make Two Quiches?

Use two prepared shells and double each filling ingredient, dividing the mixture and vegetables between two suitable dishes. Each center still needs to set. A second dish does not mean doubling the oven time or skipping the rest.

Recommended Equipment

Use an oven-safe glass or enameled pie dish, mixing bowl, fork, knife, cutting board, measuring tools, food thermometer, serving spatula and heat-safe support. The Ninja BN801 is used for the linked crust; the filling is mixed by hand. Choose the dish for the actual shell and filling, without assuming a particular brand or diameter.

More Full GAPS Breakfasts

The Mediterranean squash and olive crustless quiche is another dairy-free egg breakfast with a different vegetable filling. For this leek quiche, keep the herbed almond flour shell and homemade coconut milk recipes nearby when you plan the meal.