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Vegetable Quiche with Almond Flax Crust
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Servings: 12 Mini Quiches

Vegetable & Ricotta Quiche with Gluten-Free Crust

Prep Time15 mins
Cook Time35 mins


For Almond & Flax Meal Crust

  • 1 1/4 cup almond meal
  • 1/3 cup flax meal, or ground flax seeds
  • 1/4 cup unsweetened almond milk
  • 1/2 TBS olive oil
  • 1/2 tsp salt
  • 1 TBS fresh sage, chopped (optional)

For Filling

  • 5 large eggs, beaten
  • 1/2 cup ricotta cheese
  • 3/4 cup unsweetened almond milk
  • 1 cup swiss chard, rinsed and chopped
  • 1/3 cup orange bell pepper, or any other sweet peppers, chopped
  • 2 TBS red onions, chopped
  • 3 garlic cloves, minced or pressed
  • 1 TBS fresh basil leaves, chopped (optional)
  • 1/2 tsp salt


  • Preheat oven to 400ºF. Grease a 12-cup muffin pan or line it with silicone baking cups.
  • In a medium-sized bowl, mix together all the ingredients for the crust until you get a wet, crumbly dough.
  • Divide the dough evenly among the 12 muffin cups, and press the dough firmly into the bottom of each cup.
  • Bake the dough for about 10-12 minutes, until the edges of the dough start to brown.
  • While the dough is baking, mix all the ingredients for the filling in a medium-sized bowl.
  • Once the quiche crusts have been baked, remove them from the oven and reduce the heat down to 375ºF.
  • Pour the filling evenly onto the baked crusts.
  • Bake for about 20-25 minutes, or until the eggs are cooked and the filling is firm to touch.
  • Let the quiches cool before removing them from the muffin pan to ensure that the crust does not crumble.


  • You can always substitute the almond milk for regular milk. I just happened to have only almond milk around the house when I was cooking these.
  • Feel free to experiment with other types of cheese, herbs, and vegetables!
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