Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
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!
Updated by Kathryne Taylor on August 29, 2024
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
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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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.
This is a perfect recipe. I don’t have to change a thing and it’s delicious every time. I’ve made it three times. I’m kind of a lazy cook and this one is easy! And such a crowd pleaser. I like cooking it the day before and heating it up for brunch the next day. I love the crust and have vowed to make something else with it. Its great for a gf girl to eat quiche! Thank you!
You just won my meat-eating friends over with this quiche! They’re going to be running over to C+K now for recipes! Thanks again for another hit! It’s so easy to be a “chef” with these fail proof recipes!
i made this yesterday, for easter. unfortunately all my arugula had gone bad (as arugula is wont to do), so i subbed a cup of frozen peas and some parsley. used a little less cheese. oh, and i might have a hot oven, but my crust was a little burnt at 400 degrees/18 mins so i ended up finishing the quiche at 350 degrees/30 mins and that was perfect. it’s so delicious. thanks for the great recipe!
This quiche sounds delicoous and tantalizing. I never used almond meal to make quiche before. I am delighted that I found a gluten free substitute because I love quiche. This recipe seems perfect. I waw wondeting if it’s at all possible to get the calories and nutritional value for this recipe? Thanks
Hi Maria, I’m sorry, I don’t offer nutrition facts yet but am working on a solution.
The quiche looks so good.
What substitution can I make for the goat cheese? Just not my favorite cheese :)
Hey Val! Feta works, or any cheese should, really. I would just add some of your favorite cheese. :)
This is a definite “Keeper” Made it tonight and will NEVER make a “traditional”l Quiche base again. Thank you for sharing.. it was absolutely wonderful!!!
Thank you, Claudia! I’m so glad you loved it!
I made this with my 11 year old daughter last night. First of all – the crust is ridic! So tasty and easy. We subbed spinach and added red pepper and i used feta b/c thats what I had. So amazingly tasty and delish!
You are crushing it as always!!!
Thank you, Terri! Your version sounds super awesome.
This was amazing. Best quiche we’ve had in awhile. We threw some sun-dried tomatoes on after the fact and that made it absolute perfection!
Excellent recipe! All of my kids – 5,3, & 1 – asked for seconds! I was expecting leftovers for a yummy lunch the next day – nope. All gone! monsters gobbled it up. The garlic in the almond flour crust along with the olive oil and herbs made it. It seems that the hot cast iron pan helped with this and the next time I make it, I will be diligent about pressing the crust the 1 1/4 inches recommended. Mine turned out lower than that which left the bottom crust a little thick and some of the egg filling went below the crust before baking. Those minor flaws in my execution of the recipe were clearly overlooked by my husband and 3 boys who loved it! They ended the meal begging me to make it again!
WOAH! This was so simple to make and was completely delicious. I will make this again and again and again. I suppose it could be dairy free too and still be shockingly good because of that crust!
…and I give it 5 stars!
I love, love, love this recipe. In fact I have one in the oven right now. I love that its gluten free, the almond crust with garlic and thyme is ingenious. The combination of mushrooms, arugala and goat cheese is just so yummy. I’ve made it for friends and family, and always get a thumbs up. Thanks!
Great post! Played with this for the first time today doing a dairy free filling (super challenge!). I’ve got a gluten free, a dairy free and a meat free in this house- I would love for this be my go to crust for all my savory quiches bc it was so easy to make! Will definitely make that filling for my girlfriends and I!
That’s a household challenge for SURE. I’m so happy this worked for everyone!
What a great recipe!! Thank you!! I made mine dairy free as well and used what I had in the cupboard at the time, turned out great!
I replaced 2 cups almond meal with 1 cup almond flour + 1/2 cup almond meal + 1/2 cup pistachio meal
olive oil – replaced with avocado oil
arugula – replaced with spinach
milk – replaced with paleo cauliflower Alfredo sauce
red pepper flakes – replaced with rosemary
Thanks for the notes, Lindsay!
I made it for dinner a couple days ago. We all loved it! Thank you girl. Keep up the good work!
You’re welcome, Martha! Thanks :)
Incredible even with the substitutions I needed to make to use what was in the frig (fresh spinach, shiitake, cooper sharp cheese, and a personal preference for canned full-fat coconut milk rather than cow’s milk :) My entire family enjoyed it–thank you!
I’m glad this worked with what you had on hand, Rebekah! Sounds delicious.
We all liked this quiche. I used a 10 1/4 inch tart pan and, though it took a while to get the dough spread evenly over the pan, there was enough. If your tart pan has a removable bottom, definitely put a rimmed half sheet pan under it; mine caught quite a bit of oil dripping out. The crust gave off an intensely savory aroma as it baked, and was quite tasty. It has a nice texture (though different from an all-purpose flour crust) and it held together well. The filling was also a nice combination of flavors.
I’m so happy this worked out so well, MacFadden! Sounds delicious, and I appreciate the tips for future readers.
Tried this tonight and it was delish. Have to say I added some shallot and a really tiny bit of sausage.
Will make agin.
Thanks
Wonderful! I’m glad it worked out great, Roberta.
Thank you, Kate, for sharing the recipe for the Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust. I made it for Easter and we absolutely love the quiche. So delicious! Many thanks!
You’re welcome, Tanja!
This was amazing! I didn’t change a thing. I baked the crust the night before & then only needed 30-ish minutes to get the rest together tonight :) I made in a pie tin, so I covered the edges with foil before baking with filling to prevent it from getting too brown. Thank you for the wonderful recipe, I will definitely make this again!
Great! I’m so glad that baking the crust the night before worked out so well. That’s a huge time-saver!
The whole family loved it! We used fresh nettles and spinach w/ chanterelles and goat cheese.
Oh my goodness, that sounds super fresh and delicious, Carisa. Thanks!
Made this tonight as a way to use up some things I had in my fridge. I went a little rouge and used my never-used springform pan instead of my cast iron skillet. For anyone thinking of doing the same, I would suggest lining the bottom with tinfoil and/or placing the pan on a baking sheet as my crust did leak some egg mixture. That said, it baked great and tasted delicious. I would absolutely use the recipe again!
Great! Despite the small technical hiccup, I’m really glad you enjoyed this. :)
Can the arugula and crimini quiche be made the night before and reheated in the oven (temp and amount of time?)? Would love to make this for brunch but guests arrive at 10:00. Thanks so much. Love your recipes!
Hi Susan, I haven’t tried, so I’m not entirely sure. Probably! I think you could also bake the crust, cover it overnight, and whisk together the egg mixture as directed, refrigerate overnight. Combine them and bake in the morning as directed.
Hi Kate, am a big fan of your cooking style and flavours and you have certainly helped me evolve as a home cook. Am a lifetime vegetarian cooking for my carnivore husband and son, but good food is good food!
ALl your receipies that I have tried have been a success in my kitchen except the almond meal crust. It did not pull the dish together and instead of the nutty flavour I was expecting it tasted mealy and just not as a compliment to the dish. I must have not done something right, any tips or suggestions?
Ps congratulations on our book, I have my copy:-)
This turned out amazing! I was surprised how easy the almond meal crust was and how fragrant and flavorful the dish was. I always end up using far more veggies than recipes call for (accidentally…I never measure) and so I used probably about triple the arugula, and it still turned out delicious! Great idea and I’ll be using this savory crust for other creations in the future! Love your blog!
Ok I thank you for taking the time to post all the beautiful pictures and step by step instructions to make this recipe. The end result is gorgeous and the filling recipe was a great combination of ingredients.
HOWEVER – the crust does not stay together. Although it tastes great and consists of the right flavors, it literally needs to be spooned out of the pie plate. While the filling, due to the eggs, stays together nicely, the crust just falls off the filling. Oh well, perhaps this is simply the state of gluten free crust these days. Thanks for sharing this recipe but I don’t think I’ll make this crust again. :(
Hi there, I’m so bummed to hear that your crust didn’t hold together. That is not how mine or other commenters’ crusts have turned out (and I love this crust so much that I put a variation of this quiche in my cookbook). I’m wondering if it has to do with the brand of almond meal you used (some are just too coarse) or if the crust needed a tougher press into the pan. These are just my best guesses; I wish I could have seen the results to help troubleshoot!
This looks amazing!! I’m making for husbands Bday brunch:) Quick question – can the crust be made the day before? Thank you! You rock!!
Thanks, Deanna! I think you could make the crust the day before. I just haven’t tried to be entirely sure!
All the flavors were amazing, but if my crust was a bit crumbly would almond meal be better or more oil? I used almond flour.
Hi Olivia, I’m sorry to hear that. You might just need to pack it down a bit more, if that’s feasible. I usually use almond meal, so that may work out better, too.
Do you think this recipe would work with almond milk (or any non-dairy milk) and to either omit the cheese or sub something else? I’ve never made quiche and I’m not sure if the fat content of regular milk is crucial to it baking up properly.
Hi Katherine,
A little late but I made it dairy free and it was devoured quickly by all. I didn’t sub anything for the cheese
HI! Can you’re almond meal crust be made a day in advance ? Making the spinach and artichoke quiche.
Thank you!!!!
You can try it! Should be ok to leave in the fridge overnight. But I haven’t tried it yet with this one. Let me know how it goes!
I made th the crust the evening before and it was great- thanks!
First time here making an almond-based crust and although it was extreeemely yummy on its own, I felt that the taste and texture really overpowered the quiche itself. Perhaps it was because I used a fairly coarse unblanched almond meal and a very fruity olive oil?
I’d like to try it again, but using a finer almond flour, a combo of butter and oil, & maybe even half the amt of seasonings.
And if THAT bombs, then I am outta the almond-crust business and back to my crustless creations, since them ground nuts aint cheap:)
Hi Olivia. What you described seems could be the case. Give it another go, based on what the recipe describes, and let me know. Thanks!
Do you think this quiche could be frozen after cooking? And then thawed and reheated to serve?
I don’t freeze all my recipes, but you could try it. I would be hesitant about the crust getting mushy when you thaw/reheat it, though. Possibly reheat in the oven. Let me know how it goes if you try it.
I love this recipe! I’ve made it twice with great success!
I’m trying to make it again for my French grandma who is weird about cheese – she doesn’t like to see creamy white substances in her food. I’m going to miss the creaminess of the goat cheese. Im thinking of adding a few cherry tomatoes if only to add some moistness. Any thoughts?
Great! I’m happy you like it. You can omit the cheese, if needed.
I made this last night for dinner. I used almond flour (Bob’s Red Mill) because I couldn’t find almond meal. It turned our great. All four of us, of whom only one is gluten-free, loved it. I cooked it in a 9 inch pie dish and I could have cooked it about 5 minutes less, or turned down the heat 25 degrees or so.
It was so easy and the flavors and texture were a perfect combination.And yeah! leftovers for lunch!
Thanks for sharing, Julie! I appreciate the star review.
Made this for brunch, and it was amazing! Husband raved!! Everything turned out perfect, delicious flavors, served with champagne. Thank you Kate!
Thank you, Nancy! I appreciate the review.
Hi Kate,
Do you have any suggestions for other cheeses. I am not a fan of goats cheese. Otherwise, everything else looks fab!
Thanks Katie
You could try feta, or omit it if you like.
Does the crust crumble easily or does it hold together okay? Hoping to make this as a meal prep idea for the week. Thank you!
It holds up well! Not as dense as a whole wheat crust, but works really well! Thanks for the question, Tracy.
Crust was so amazing, held its shape and tasted wonderful. My very picky boyfriend said its the best vegetarian meal he’s ever eaten!
Hooray! That’s a win for sure. I appreciate the review!
Hi, this quiche is amazing – the base is so unusual, I just love the combination of flavours and now make it regularly. My husband is gluten-free so this base makes a great pastry substitute. I also plan to try it with different fillings. Got your cookbook recently – your recipes are so fresh and inspiring! Thank you!
Happy to hear that you enjoyed it, Angela! Thanks for getting my cookbook too. I hope you just love it! Thanks so much for your review.
I made the recipe book version of the quiche – I was a bit anxious about the crust as I thought it might be too sweet, but it was incredible! After he ate it my partner said his mouth couldn’t stop thinking about the crust:). I will make it over and over with different vegetables. Re the crust, I wondered: have you ever tried it as an alternative pizza base? I normally make my own wholemeal sourdough bases, but I thought this could well be a very tasty and quick alternative that also ups the protein.
The crust does bring all of this together nicely! I haven’t tried it with a pizza base but I would be interested in that. I enjoyed your review, Sasha.
Since yesterday here in Canada we celebrated Thanksgiving dinner with turkey and all the trimmings and although it was very enjoyable and for sure delicious today I needed something lighter and healthier. This recipe was just the thing. I loved everything about it even the crust which I munched up all of the leftover crumbs left in the pan. Fantastic recipe!
Happy Thanksgiving to you! I’m glad this was a hit. Thanks for sharing, Cynthia.
Love the arugula and mushroom goat cheese quiche! Any chance you could provide a sweet pie crust that is gluten-free and as easy to make as this savory quiche crustis? Despite my years of baking experience, I am still not good at making rolled out pie crusts!
Nancy
I don’t have one yet! But something to add to my list. Thanks, Nancy for your review!
New to GF cooking and my diagnosis :-( I’m excited to make this. Looking to replace the mushrooms with another veg, since mushrooms are the only veg we don’t eat! Asparagus? Would you roast it first? Thank you! You have a fantastic site!
I have a lot of great options for GF! I provided subs for most recipes where I can. I haven’t tried asparagus with this, but you could try it. Let me know what you think! You would want to sautee it likely first.
Could you use almond milk instead of regular?
It should work!
Hi there! This looks delicioussss!! Do you think coconut meal would work instead of almond? I dont mind the quiche having a bit of coconut taste but wondering if it’ll work the same in baking.
Thanks! Sofia
Unfortunately, coconut flour or meal won’t likely work. It takes away a lot of the moisture and doesn’t quite bind the same way.
5 star recipe. the combination of thyme and arugula is exquisite. I modify, of course, like I do everything. I have made this several times and each time is a new experience. We often use our home grown sungold dried tomatoes with this and oh my……. Thank you very much.
I appreciate the review, Glenn!
This is the best crust! I discovered it a year ago and never went back. Thanks!
You’re welcome, Mariana! I’m happy you loved it.
This was the first gluten free crust I have made and I really liked the texture/flavor. I will reduce the salt next time, as I found the crust too salty combined with the saltiness of the goat cheese. I love the flavors of the arugula, mushrooms, and goat cheese together. I have been making the same boring quiche for years, so this is great to shake things up!
Thanks for sharing your feedback, Hilary! I appreciate the review.
I would love to try this but do not eat mushrooms. Could you suggest a replacement? Thanks!
I would leave out or maybe a softer vegetable that you like. Zucchini or eggplant might be nice. Although, I haven’t tried it.
Amazing recipe!!! I ended up added some shallots to the mixture to add some sweetness.
Thank you, Jessica!
Such a delicious recipe! Made it for friends last night and it was a huge hit! The edges of my crust got a bit over cooked (maybe I should have baked the crust less initially or covered the edges with foil for the second baking?). But it was still so tasty!
I just recently discovered your blog and I am so happy to have done so. Thank you for all of the time you put into your recipes, I will definitely be back here often!
You’re welcome, Gabrielle!