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.
Entertaining do’s:
- 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!)
Entertaining don’ts:
- 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
- Author:
- 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!
Ingredients
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
Instructions
- 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.
Notes
- 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.
e
what type of salad would go best with this? flavour of dressing
Kate
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/
Lauren
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!
Kate
Love to hear that! Thanks for sharing, Lauren.
Jen
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!
★★★★★
Jen
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.
★★★★★
Beth Brann
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.
★★★★★
Kate
I’m glad this was a hit! Thanks for sharing Beth.
Resa
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.
★★★★
Kate
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.
lynn
Could you add an egg to the crust to keep it from crumbling?
Jane Blumenstein
Hi there-
How do you think this would be reheated the next day?
I would like to make on Friday for some Saturday guests.
-Jane
Kate
Hi Jane! This is best served immediately. You could try it. I suggest gently reheating in the stove.
Jessi
Could you make the crust a day in advance? Then let it come to room temp and cook with the egg mixture?
Olwyn
What percentage milk do you use?
Kate
You can use what you have on hand, Olwyn!
Marissa
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!
Kate
I’m not sure without trying it, sorry! Unfortunately, these two flours act differently.
Julie Dunn
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!
★★★★★
Kate
Hooray! I’m excited you made this one and loved it, Julie. Thanks for taking the time to comment and review!
Sarah
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.
★★★★★
Zoe
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!!
Kate
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!
Bree
Hi Kate,
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!
Kate
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!
Deepthi
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!!!
★★★★★
Kate
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.
Tracey
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.
★★
liz
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!
★★★★
Kate
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.
Jan
Can almond or other non-dairy milk be substituted for regular milk?
Kate
Sure!
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.
Many thanks!
Kate
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.
Good idea?
★★
Kate
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.
Kelly Swift
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 :)
★★★★★
Jenna
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!
★★★★★
Jessica
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?
Kate
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!
ilana b
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?
★★★★
Kate
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.
Robert Schoenberger
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.
★★★★★
Sarah
Love this quiche! Used almond flour and it came out incredible. Such a delicious and easy recipe to follow. Thank You!
★★★★★
Kate
You’re welcome, Sarah! Thank you for your review.
Gaby
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.
★★★★★
Kate
Thank you, Gaby!
Ali
Love the taste of this quiche! I have trouble keeping the crust from crumbling…any suggestions?
★★★★★
Kate
Hi! Are you getting it evenly pressed down?
Audrey Onan
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.
★★★
Kate
Hi Audrey, I’m sorry this one didn’t seem to work for you. What size pan did you use?
Sandra Pavlovic
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!
★★★★★
Linda
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.
Thanks,
Linda
Kate
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.
Nell
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…
★★★★★
Kate
Thank you, Nell!
Marie
Can I use something else besides arugula and get the same great results everyone else is getting? My system doesn’t like arugula.
Kate
Hi! You could try spinach?
Muriel
Simply fantastic. Substituted the arugula with spinach because thats what i had..next time i need to double it!
★★★★★
Llamah
Thank you for the recipie. I love this. I’ve made it a few times
★★★★★