Gluten-free ham and cheese quiche with sun-dried tomatoes


Pie crust
2⁄3 cup sunflower seeds
1 tbsp sesame seeds
2⁄3 cup coconut flour
4 eggs
1⁄3 cup light olive oil or melted butter
1 tbsp ground psyllium husk powder
1 tsp salt
3 oz. shallots or yellow onions
1 tbsp olive oil
1 tsp dried thyme
1 tsp salt
½ tsp ground black pepper
6 eggs
1 cup heavy whipping cream
7 oz. shredded cheese
4 oz. Parma ham
1 oz. tomatoes, sun-dried
7 oz. lettuce
4 tbsp olive oil
½ tbsp red wine vinegar
salt and pepper, to taste


1Mix sunflower seeds and sesame seeds into a coarse flour in a food processor or blender. Add the remaining ingredients for the pie crust and mix into a smooth dough. Shape dough into a flat cake.
2Put in the refrigerator for 15 minutes or more. You can also prepare the dough a day ahead or freeze and thaw before making the quiche.
3Preheat the oven to 400°F (200°C). Take out the dough and roll it out between two sheets of parchment paper or press directly into in a pie dish with well-oiled fingers. Prebake for 5-7 minutes, this ensures that it won't get soggy.
4Fry onions in oil until soft. Add thyme, salt and pepper.
5Beat eggs and cream together in a bowl. Add onion and cheese, salt and pepper. Pour into the crust.
6Press the ham into the egg mixture. Top with sun-dried tomatoes.
7Bake in the middle of the oven for about 30 minutes or until the egg mixture solidifies. Cover with aluminium foil towards the end to protect the edges from getting too much color.
8Serve lukewarm with leafy greens and vinaigrette.

Helpful Hints:

Prep 15 Min
Cook time 30 Min
Servings 6
Here we have used a large and deep pie dish but you can also bake it in single serving molds. You just need to adjust the baking time and keep an eye on it. In this case, you should cover with aluminium foil already when you are prebaking, so it does not get burnt.
If you want to cut down on dairy, you can substitute the cream with mayonnaise.

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