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Leek & Swiss Chard Quiche



For the crust:

2 cups blanched almond flour

½ teaspoon salt

2 tablespoons coconut oil

1 egg


For the quiche:

2 tablespoons ghee (or butter/coconut oil)

2 large leeks, white and light green parts sliced into half moons

1 teaspoon fresh thyme

2 ½ cups Swiss chard, stems removed and chopped

½ cup almond milk

6 eggs

1 teaspoon salt

½ teaspoon fresh cracked pepper

¼ teaspoon nutmeg                                                                                    Photo

1/3 cup goat or feta cheese (optional)


1.    For the crust: Preheat the oven 350 degrees F. In the bowl of the food processor, pulse the almond flour and salt together. Add the coconut oil and egg and process until the mixture forms a ball. Press the dough evenly into a 9-inch pie plate. Pre-bake the crust for 10-12 minutes. Allow to cool slightly while you prepare the rest of the quiche.

2.    Meanwhile, heat the ghee in a large skillet. Add the leeks and sauté for about 10 minutes, until softened. Add the fresh thyme and Swiss chard. Sauté for another 2 minutes, until the chard is partially wilted. Remove from heat and allow to cool slightly.

3.    In a large bowl combine the eggs, almond milk, salt, pepper, nutmeg, and cheese (if using). Stir in the leek/green mixture, then pour into the pre-baked pie shell. Bake at 425 F for 10 minutes. Then reduce the heat to 350 F and continue to bake for another 20-25 minutes. Allow to cool for 20 minutes before serving. Slice and enjoy!

You may need to cover the exposed crust with foil or a pie shield if it looks like it is browning too quickly. Almond meal can be substituted for blanched almond flour.

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