Quiche - Spinach Bacon {Paleo friendly & grain/gluten free}

Prep Time

10 min

Prep Notes

This recipe is not only sooooo tasty, but very easy. You can throw it together in about 10 minutes and then let the oven do all of the work. I made mine on Sunday night, covered it with cling wrap and refrigerated it until Monday night. When Brad got home from work, he uncovered it and baked it for about an hour. It would also work to bake it the night before and then just warm it up, when your ready for dinner. I know…..because leftovers were awesome.

Cooking Time

60 min




  • For the Crust
  • 2 cups almond meal/flour (I used Trader Joe's almond meal. Great price!)
  • 3 tbsp pure raw honey (local, if possible)
  • 2 tbsp olive oil (coconut oil would also work) Coconut oil worked better for me
  • ½ tsp salt

  • For the Filling
  • 1-1/2 cup almond milk (any milk would work, I used unsweetened vanilla almond milk.)
  • 4 eggs, beaten
  • ¼ tsp salt, more to taste if desired
  • ¼ tsp pepper
  • 4 slices cooked turkey bacon, diced (I use Applegate or Trader Joe's brand.)
  • ½ tsp basil, dried
  • ½ tsp oregano, dried
  • ½ cup light shredded cheese (omit, if Paleo) (I used Trader Joe's 3 cheese blend.)
  • ½ (10 oz. box) frozen chopped or cut spinach, thawed and drained (I use Cascadian Farm brand.)


  1. For the Crust
  2. Stir all crust ingredients together in a medium bowl. Transfer mixture to a 9 inch pie plate and press down and together with your fingers. Mixture will seem really crumbly, but once you get it pressed together, it won't be so crumbly and crust does not crumble when sliced.

  1. For the Filling
  2. Whisk all ingredients together in a medium bowl and pour into crust.
  3. Bake at 375 F for 50-60 mins and until eggs have set.
  4. After quiche is finished cooking, allow it to cool for about 15 mins, if you're able to wait and if you're not, just go right ahead and dig in.


Keep a close eye on it towards the end, as the crust may want to burn.  If so, cover loosely with aluminum foil.