Turkey Quiche with Almond flour crust [Grain free]

Hello my fellow travellers,

Today’s recipe is an inspiration from all the Paleo blogs I’ve been visiting over the past few months. I threw together this quiche after finding a great almond flour crust recipe that paired great with ground turkey.


The quiche crust recipe can be found on Against All Grain. The only change I made was using 1 1/2 cups of almond flour as opposed to two cups. For my 9-inch pie plate, this was enough to make a nice, light thin crust. I used blanched almond flour (J K Gourmet).


As for the quiche itself, I just threw in a bunch of leftover veggies (bell peppers and broccoli) and turkey for a wonderfully delicious and healthy dinner.



ground turkey, 1/2 lb

1 broccoli floret, chopped

1 yellow pepper, chopped

1 onion, chopped

1 tsp salt

1/2 tsp coriander powder

1/2 tsp cumin

5 eggs

1/2 cup milk

salt and pepper, to taste

red chilli powder, to taste

1/4 cup mild cheddar, shredded

1/4 cup mozzarella, shredded


  1. Preheat the oven 325 degrees. Make the dough and press into a 9-inch pie plate.
  2. In a non-stick pan, heat 2 tablespoons of oil or ghee and fry the onions till golden brown. Add the turkey, broccoli, and yellow pepper. Cook for 4-5 minutes till turkey is well browned and cooked through.
  3. In a bowl, whisk together the eggs, salt, pepper, red chilli powder, and milk.
  4. Add the turkey first on top of the crust then pour the egg mixture over. Sprinkle cheese on top and bake in oven 15-20 minutes. I check earlier than the 15 minute mark to make sure the crust is not burning up since each oven varies.


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