This weekend was full of parties and good cheer. It started with a bang on Friday, when my friends surprised me with a birthday party! I thought I was meeting one friend for dinner, but to my shock and delight, eight smiling faces were waiting for me when I arrived.
My birthday is on Christmas and I haven’t had a proper birthday celebration in, oh, almost a decade, so it meant the world to me. I’m actually looking forward to my real birthday now. And, now that I am no longer filled with Christmas baby bitterness, I might stop being a Scrooge and actually pull out some holiday decorations.
My friend Tessa served her version of this quiche at girls’ night a couple of months ago. Two of the four of us are gluten-free, so we often serve simple, vegetarian frittatas that satisfy all four of us. (Add a bottle of wine, maybe a side salad and some chocolate for desert, and we’ve made a gourmet meal with minimal effort.)
That night, Tessa included an almond meal crust, which turned her baked frittata into a quiche. I’ve never been a big fan of all-purpose flour crusts, but this crisp, savory, herbed crust is another story. We all absolutely loved the flavor and texture of the crust and requested the recipe. The best part? You don’t even need a rolling pin to make it. Just smush the crust into form with your fingers.
I’ve been working on a larger scale version that can be baked in a cast iron skillet ever since. My final, favorite version starts with a garlicky thyme and almond meal crust, which is filled with scrambled eggs, goat cheese, mushrooms and arugula. It’s fresh, filling and simple—perfect for a holiday brunch or a simple weeknight dinner.
If you would like to serve the quiche with wine, I’d suggest a light-bodied pinot noir. This post’s sponsor, Robert Mondavi Private Selection, offers a widely available pinot noir that truly is just right. The pinot noir’s notes of sour cherry and oak pair wonderfully with the flavors of goat cheese, arugula and Cremini mushrooms.
Mondavi asked me to share some entertaining tips with you all today. My suggestions, which are all pretty basic but oven overlooked, come from my experience in food service as well as attending parties as a guest. What are your best tips? I’d love to hear them.
- Serve glasses of water alongside alcohol, and refill the water glasses whenever they are running low. Hydrated guests are happier guests.
- Cloth napkins always leave an impression. They don’t even have to match as long as they share a common theme. A matching salt shaker and pepper grinder is a nice touch, too.
- Gracefully clear plates from the table as they are finished. Guests can’t relax and put their elbows on the table if it’s covered with empty plates.
- Set up a drink station away from the kitchen that offers all of the necessary drink supplies: alcohol, glasses, ice, garnishes. Let guests serve themselves so they can drink at their own pace.
- Stemless wine glasses may not be the most proper wine glasses, but they’re less likely to tip over and spill or break.
- Lights! Music! Don’t neglect ambience. Avoid harsh overhead lighting and play event-appropriate background music. (Thanks to my friend Grace for the reminder!)
- Don’t try to do everything by yourself! Guests want to contribute and be helpful, so tell them what you need them to bring or do. Better to ask for help than to make everyone around you feel helpless and stressed for you.
- Don’t feel compelled to offer a million different menu items. Serve enough to satisfy your guests and their individual dietary restrictions. Humans have a natural tendency to want to try everything, which leads to overeating and post-holiday party guilt. There’s no need to prepare more food than people actually want or need!
- Don’t forget about the bathroom. Make sure to provide a clean hand towel and leave an extra roll of toilet paper in sight.
Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Breakfast
Arugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. A simple, gourmet recipe for breakfast, brunch or dinner!
Gluten-free almond meal crust
- 2 cups packed almond meal or almond flour (I had better results with almond meal)
- 3 garlic cloves, pressed or minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ⅓ cup olive oil
- 1 tablespoon and 1 teaspoon water
Arugula, Cremini mushroom and goat cheese filling
- 3 cups baby arugula, roughly chopped
- 1 ½ cups cleaned and sliced Cremini mushrooms
- Drizzle olive oil
- 6 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 5 ounces goat cheese, crumbled
- Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9″ pie pan with olive oil or cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.
- In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.
- In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.
- Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.
- Crust adapted from Roost’s Rainbow Chard Tartlets. Thyme/goat cheese/mushroom/arugula flavor combination inspired by What to Drink with What You Eat.
- Yields 6 large slices.
▸ Nutrition Information
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Disclaimer: Compensation for this post was provided by Robert Mondavi Private Selection via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Robert Mondavi Private Selection.
what type of salad would go best with this? flavour of dressing
A simple side salad of mixed greens and one of my vinaigrette would be a nice subtle side salad. Or use arugula that you may have left over: https://cookieandkate.com/how-to-make-vinaigrette-plus-variations/
This is my go-to quiche recipe. It’s a crowd pleaser every time, and no one ever suspects that it is gluten free with almond crust. Making this again this week!
Love to hear that! Thanks for sharing, Lauren.
I have now made this three or four times. Its fantastic. I did add some finely grated Parmesan cheese to the crust, which made it even better!
I’ve made this a few times now. I love it, the only thing I changes was to add a small amount of finely grated Parmesan cheese to the crust. I will use the crust now for any of the quiches I make because it is so yummy.
As a private chef, I was requested to make a gluten-free brunch for a bridal shower. I made 3 of these for 15 guests. They looked beautiful, and the guests loved it! Thank you for a winning recipe.
I’m glad this was a hit! Thanks for sharing Beth.
It was good. We over cooked it tho. 30 mins was too long for our quiche. Crust was a little crumbled. Still enjoyed it. And the method was simple. Will try again.
I’m sorry it wasn’t perfect for you! Next time, adjust your cooking time and keep an eye on it. Oven temps can vary.
Looking forward to making this tonight. I’m wondering if a glass pie dish is ok?
You can try it. I find it works best in skillet. Let me know if you try it. Baking time may vary.
Could you add an egg to the crust to keep it from crumbling?
How do you think this would be reheated the next day?
I would like to make on Friday for some Saturday guests.
Hi Jane! This is best served immediately. You could try it. I suggest gently reheating in the stove.
Could you make the crust a day in advance? Then let it come to room temp and cook with the egg mixture?
What percentage milk do you use?
You can use what you have on hand, Olwyn!
I’m so excited to make this but realized I only have 1 cup of almond flour left. Would this be ok to combine with a whole wheat flour, too? Thanks!
I’m not sure without trying it, sorry! Unfortunately, these two flours act differently.
I have never made a really good quiche and am so happy to now have a recipe that is so GREAT! I was intimidated by making my own crust, but the instructions are not difficult and it came out great!! My family loved this quiche for dinner and it would be a great recipe to serve house guests for breakfast. The flavors meld so wonderfully. I made the recipe exactly as it is written. Let me also say that I have never reviewed a recipe before but felt so inspired by this quiche! I love your recipes, every single one has been so foolproof and so yummy. Thank you for the work you do!
Hooray! I’m excited you made this one and loved it, Julie. Thanks for taking the time to comment and review!
I made this for Easter brunch and it was SO GOOD. Because we can’t run out to the store on a whim I decided to sub out the veggies with ones that I had in my fridge. I used cherry tomatoes and asparagus, and didn’t cook them before mixing them in with the eggs, but kept everything else the same. This will be my go to quiche from now on. I think the vegetables could be endlessly adaptable based on time of year and the occasion.
Hi Kate! Was thinking of making this over the weekend since I’m in the mood for eggs but low on flour… would this freeze alright? I typically like to freeze a few slices of quiche for later, but wondering how the crust will hold up. Thanks!!
Hey Zoe! I haven’t tried freezing this particular recipe. I think it would do about as well as other quiches. Just try not to stack the slices on each other and make sure they don’t get too squished in the freezer. Hope that works for you!
I have bob’s red mill all purpose gluten free flour on hand; would you suggest this is an appropriate substitute for the almond meal? TIA!
Hey Bree! I’m sorry, I haven’t tried that. I’d be hesitant to suggest it, since it’s quite different. If you have almonds and a food processor, you could actually make your own almond flour!
Hey Kate , I made this for probably the 30th time today and forgot to pre-bake the crust. I think I liked it better that way! Is there a reason you suggest pre-baking? I used almond meal, by the way and used garlic powder instead of fresh garlic (my first time ever deviating from
This recipe) anyway, the results were excellent as usual. So delicious and so healthy!!!
Hey Deepthi! I’m glad to hear it! I’m trying to remember if I tried the recipe without pre-baking. I would think that the crust might not bake sufficiently and fall apart when sliced.
Oh no…..crust was not good! I have eaten gf quiche but never made one myself. I used almond meal, which was recommended, and it was VERY grainy. I used Trader Joe’s brand. I think it is important to advise folks to use a fine almond meal, as mine was not. I’m not a huge cook and taking this much time for this result is very disappointing. Another recommended using a gf 1:1 flour that contains xanthan gum and a starch. That is what I’ll do next time.
love this recipe, but for some reason the edges of my quiche crust always get super burnt, while the rest if barely golden brown. any ideas or suggestions? thanks so much!
Hi Liz! I’m sorry to hear that. What type of baking dish are you using? I’m guessing the sides are a little thing when you spread out the crust.
Can almond or other non-dairy milk be substituted for regular milk?
Audrey Rose Sockolov
I’m about to make this recipe (Arugula, Crimini Quiche) (my granddaughter raved!).
Wondering if I can make the almond meal crust tonight to save time tomorrow morning since this appears to be very time-consuming?
If so, at least wouldn’t take SO much time in the morning!
IF possible to make the crust this evening, perhaps best to leave out of the refrigerator covered overnight?
Hoping to hear your opinion.
Hi! Sorry for my delay. What did you decide to do?
Audrey Rose Sockolov
Since I never heard back from you, opted to make the entire dish in the morning, which took way too much TIME and my back suffered the consequences!
We did not care for it, especially after all that work and time!
I think that IF I would think about making it again, I would try a crust of CORN MEAL in lieu of almond meal in hopes of tasting LIGHTER.
Hi Audrey, I’m sorry you are frustrated. I do my best to respond, but unfortunately can’t respond to everything right away. I appreciate your feedback. I don’t think corn meal would work as a substitute here as this was designed specifically for almond meal.
I make this as a breakfast alternative now and then. It’s quick and easy and tastes delicious. If there are any leftovers, it’s a great snack. I’m just about to make some this morning and am planning to use Swiss Chard from my garden instead of arugula. It’s going to be so good :)
This recipe was fantastic! I haven’t done much gluten free baking so was a little apprehensive about how the crust would turn out. I used almond flour and the result was nearly perfect and it was so much easier than a traditional crust that requires cutting in butter and rolling. I will definitely make it again and might try mixing up the veggies and cheese flavors. Thank you!
The filling is lovely, I did add bacon and lemon zest. Super good! Did anyone have issues with the crust. I followed the recipe exactly and the crust is powder on the bottom, it never set. Any advice?
Hi Jessica, sorry to hear that! I’ve made this multiple times and never experienced that. Is it possible that you accidentally left out the oil or water? Otherwise, I’m not sure what to suggest. I’m sorry!
Loved this recipe! Easy and so beautiful, I’d be proud to serve it for brunch.
Only issue was that the crust on the bottom was soggy and not fully cooked. What did I do wrong? Is it because I used almond flour instead of almond meal?
Hi Ilana! I’m so glad you enjoyed this one. I’m not sure about your crust since there are a few variables at play. Did you use a cast iron pan like I did? I wonder if your crust needed a couple more minutes in the oven to turn more golden and firm.
I didn’t even come close to following this recipe because I didn’t have several of the ingredients, and I wanted to use several things in the fridge that were going to go bad. However, I used crust recipe (with some changes) and the ratios for everything else.
What a fantastic crust.
I used fresh rosemary and oregano because I had some instead of the thyme, and it really made the crust fragrant and flavorful. It infused the whole quiche with that piney aroma.
I used yellow and green peppers, two shallots, and about 2 cups of arugula (how much I had left) instead of the mushrooms and arugula. I also used a quarter pound of homemade bacon. while the crust was baking, I rendered the bacon and set it aside then cooked the shallots and peppers in the bacon fat (like a classic spinach salad). I tossed the arugula in and wilted it for 30 second or so, mixed the bacon back in and set it aside to cool.
Big hit with the whole family, even my daughter who insists that she doesn’t like eggs.
Love this quiche! Used almond flour and it came out incredible. Such a delicious and easy recipe to follow. Thank You!
You’re welcome, Sarah! Thank you for your review.
Best quiche recipe I’ve ever made! I added fresh rosemary in my crust in addition to the thyme and it was such a decadent crust.
Thank you, Gaby!
Love the taste of this quiche! I have trouble keeping the crust from crumbling…any suggestions?
Hi! Are you getting it evenly pressed down?
I made this and the crust seemed too thick and overpowered the quiche. I made it in a 9″ glass pie dish so that was different than the skillet. The egg was also overcooked at 400C. I think if I were to repeat, I would try 350 and cover it with foil so that it is not so brown.
Hi Audrey, I’m sorry this one didn’t seem to work for you. What size pan did you use?
I replaced the arugula with spinach and the goat cheese with feta cheese. The quiche came out perfect and delicious! Another great recipe! Thank you Kate!
Can almond meal leftover from making almond milk work in this recipe? So far I’ve tried it in crackers, with lackluster results, but I’m hoping you’ll have tips on if/how it can be used here.
Hi! I haven’t tried it, but if it’s worked in other applications you could. Just make sure it’s dried out or that could impact it.
I love this recipe. I have shared it with so many people who have also loved it.
It is now a firm family favourite and I have used it as the basis for so many types of quiche depending on what we have to hand. Quiche is back on the menu after we consigned pastry to the wilderness…
Thank you, Nell!
Can I use something else besides arugula and get the same great results everyone else is getting? My system doesn’t like arugula.
Hi! You could try spinach?
Simply fantastic. Substituted the arugula with spinach because thats what i had..next time i need to double it!
Thank you for the recipie. I love this. I’ve made it a few times
Have you made this without cheese? I have a gf and dairy free daughter and trying to make a quiche for her. Or I might look for dairy free cheese if this needs cheese to hold the filling together.
Hi Annette, you can use a plant based milk and omit the cheese.
First & foremost congratulations to your family with your new arrival — one gorgeous and fortunate baby! Wishing you peace, contentment & delicious healthy meals. You have earned good fortune in my estimation. I definitely plan on making the gluten-free quiche recipe. Maybe for Thanksgiving! Will keep you posted. Reva
Thank you, Reva! I hope you love the quiche.
This is a very easy to make, delicious gluten free dish. I love that it’s just almonds- the nutty flavor with the garlic is super savory.
Can I make this ahead of time and freeze it? Will the crust get soggy?
Hi Marcie, I don’t think this is the best option to freeze. Sorry!
Can you tell me if part of this recipe could be made ahead, such as the crust, to save time?
Hi Judith, you could try it. Although I haven’t tried it and I do know almond flour can be tricky. Let me know if you do and how it turns out for you!
Hi! I made the spinach-artichoke quiche from your cookbook. The quiche was SUPER yummy, but my crust was very crumbly and gritty. What brand of almond meal do you use? From the photos, my crust was much darker than yours. I used the Barney Bakery brand. Thank you so much and happy belated birthday!
Hi Santana! I’m sorry to hear that. If you are having a hard time with almond flour, try almond meal. I had better results with almond meal. Thank you for the birthday wish!
I would like to make this, BUT, have not cooked much with goat cheese. Just wondering what you would suggest I use as there are many types out there. Also if you were going to use a substitute for the goat cheese what would that be.
Thank you for you time….
Hi Donna, Just use plain goat cheese. You can use feta if you prefer.
I made this recipe and it is delicious!
Thank you so much for sharing.
Love your recipes and website!
You’re welcome, Lena! Thank you for your review.
Is superfine almond flour (Bob’s Red Mill) the same as or close enough to almond meal flour? That’s all I can find. I live in a more rural area and do a lot of online ordering. Thank you! Love every recipe of yours I’ve ever made!
That should work ok. Let me know how it turns out. Margi!
It was so good! I used 1 cup Bob’s Red Mill Super-Fine Natural Almond Flour, made from whole almonds with skin intact, (and thus the flour was darker flecked), and 1 cup King Arthur Almond Flour – super finely grounded, made from blanched almonds, and very light in color. Perhaps I packed the flours too tightly, as the crust was a tad thick in the 10″ cast iron skillet, but it tasted great. I didn’t push enough up the sides and they got quite brown compared to the rest. Substituted spinach for arugula. Thank you for this delicious recipe!
You’re welcome, Margi! I appreciate your review.
Absolutely delicious!!! Definitely a keeper!!!!
Great to hear, Krista! I appreciate your review.
Kate, the flavors in this quiche are amazing!! The crust is fabulous! I did think the crust overpowered the egg mixture, though, and I’d love to make it with more eggs to balance it out. How would I adapt the recipe without messing up the firmness of the filling?
Hi Lisa, I’m sorry you didn’t love it. You could try to add more eggs, although I’m not sure how it will holdup.
Excellent! Made this for a GF holiday dinner and it was easy and yummy. Had a 10″ pan, and it still came out lovely. Didn’t have cremini and arugula so replaced with spinach and shitake. Used oat milk. I see this working with any veg combo. Thanks for sharing!
You’re welcome! I’m glad you loved it.
I found the crust off-putting in terms of flavor (garlic and almonds?) and the way it got mealy where it touched the filling (yes, I did prebake). The recipe makes too much egg mixture for a 9” pie pan and the texture really isn’t quiche-like. I think I’ll stick with my traditional recipe…
I’m sorry you didn’t love this, Kathy. I appreciate your feedback.
Hi Kate, absolutely delicious and quite easy to make. A rolling pin is not my friend so I usually made crustless quiches. I was surprised with how little cheese goes in.
I used your cook book version w spinach and artichoke and added a few pieces of anchovies.
I use Himalayan salt and I will use half for the crust next time.
I was amazed the dough fitted nicely in my large cast iron pan.
Baking times worked perfect for my new oven.
A keeper for sure and I’ll make it with arugula and cremini next time.
Paired with a green salad w your liquid gold dressing, very good!
Second weekend in a row for your quiche, this time I used this online recipe, in the cast iron frying pan.
Made w almond flour, and it works well for me. The dough bakes perfectly golden in 18 min and 30 min for the filling to cook and firm. I used half of both salt amounts, I used pink Himalayan salt.
Delicious and definitely a keeper! I added some thin tomato slices on top for added color.
With it being 10 inch, I have enough to enjoy for a few days.
Thank you Kate. And since I feel very comfortable making this, I will start giving it some of my own twists…
PS, my niece overseas is very happy with your cook book I sent her this week
You’re welcome! I’m happy you enjoyed it and are planning to make it again. Thank you for your review, Saskia!
This sounds great
Wondering as a busy month who cooks Sunday and grab and go during week if possible make in oven or as is but serve several days later? We f do not like flour crust either
Hi, It is best right away. It can be left over, but the crust won’t be as good leftover.
This is a fabulous recipe as are all of the ones I e tried from your cookbook thus far! I buy your cookbook for gifts all the time and absolutely love the newsletter too!
Thanks for the healthy and delicious recipes!!
You’re welcome, Lisa!
Oh my, that crust! I made mine with hazelnut flour (saved « in extremis » at a traditionnal oil mill place : the owner usually gives away those oilcake by-products to cattle…!!). The nut taste was strong (= perfect for me and my friend), I believe I could easily have passed the cheese in the egg filling. The idea of baking a quiche in a cast-iron skillet is genius.
One more thing: one sixth per person was definitely enough, as it is very nutritious!
Great recipe, Kate!
I’m so glad you loved it, Nathalie! I appreciate your review.
Can I make this crust ahead?
I haven’t tried it, but it may work. Let me know if you try it!
Fantastic crust with fresh thyme. Worked well without the cheese too.
Absolute perfection! The crust is out of this world. I followed the recipe exactly, aside from subbing goat cheese for feta.
I’m glad you loved it, Kimberley! I appreciate your review.
Can I make the filling mixture the night before, then add it to the crust in the morning and bake?
I haven’t tried it, so I can’t say for sure.
Another tasty winner from Cookie & Kate! So glad to have a gluten free healthy quiche. I added1/3 cup of fresh minced onion when sautéing the mushrooms and arugula, and reduced the goat cheese to half (minimizing dairy). Thank you, as always, for yummy recipes.
Great to hear, Cheryl!
This was absolutely delicious!! I used almond flour because the store did not have almond meal and I also used a stainless steel skillet since I don’t have a cast iron one and the crust turned out beautifully! Thank you for yet another amazing recipe. I particularly appreciate the gluten-free ones.
You’re welcome, Patty!