Broccoli sausage quiche with oatmeal almond flour crust – perfect for dinner, brunch or lunch! The quiche crust is made with oat flour and almond flour, making it naturally gluten free. The crust also comes together super quickly and simply in a bowl (no food processor required). Gather your favorite breakfast sausage, broccoli and even frozen spinach for more veggie power and let’s go make quiche together!
Personally, I love to eat quiche at room temperature, which makes the life of being a cook easier.
Not worrying about having dinner done right on time and coming out hot – count me in. You can make quiche in advance and have it ready and waiting for you!
Making brunch for a big bunch?
Prep a couple of quiches plus a fruit salad and you’re set!
Both can be made in advance which is my favorite when I’m entertaining. I’d rather cook ahead and then enjoy the gathering with less stress. You?
In this particular quiche recipe, we are using breakfast sausage, broccoli, and frozen spinach. The beauty of quiche is that you can substitute SO easily.
It’s the perfect way to use up bits of leftover veggies in your fridge.
Or even whatever breakfast meats you have on hand. Don’t have or want meat? No problem!
Seriously, modify with what you’ve got and your preferences.
Oatmeal almond flour crust
This crust is probably one of my favorite parts. Oat flour and almond flour are two of my favorite flours to bake with.
I love the combo of them together.
Almond flour alone can turn pretty dense.
Add oat flour and it lightens up the crust + gives it such a yummy flavor!
I’ve made many different quiche crusts in the past (whole wheat crust, oat, sunflower seed and whole wheat crust, and crustless! ) but this is my new favorite!
To make the crust you simply mix all the ingredients together in a bowl, then press it into the dish!
I’m a huge fan of using a 9″ tart pan because the sides remove from the bottom, making it super simple to get the entire quiche out of the pan. But I also love my polish pottery quiche pans, so I use both!
How to make quiche
Quiche is a pretty straight forward dish to make.
- Start by making your crust, and par baking it (that means to bake it just a touch so it’s semi cooked)
- While the crust bakes, prep your meat/veggies and egg mixture
- Once the crust is out of the oven, put the meat/veggie in the crust and pour the egg mixture over.
- Bake until set the eggs are set and your quiche is done!
Sold on it like me? I hope so! I’ve made quiche as a before baby arrives food and one question you may be thinking is…
Can you freeze quiche?
YES! Quiche freezes beautifully. You can freeze a fully cooked quiche after it’s cooled. Simply cool it, wrap it so it’s airtight, label and date it and freeze it for up to 3 months.
You can also freeze an unbaked quiche. Prepare the quiche up until the final baking step. Once the filling is in the crust, freeze the quiche uncovered. When the quiche is fully frozen, take it out of the freezer, wrap it so it’s air tight, label and date it and freeze it for up to 3 months.
How to defrost a frozen quiche
If you are removing a fully cooked quiche from the freezer, place it in the fridge the night before you want to eat it. You’ll wake up with a defrosted quiche then simply warm pieces in the oven or microwave.
If you are defrosting an uncooked quiche, remove it from the freezer the night before. The next day, the quiche should look giggly because you have uncooked filling. Bake the quiche in the oven for the prescribed amount of time. The quiche may take a little bit longer because it will be coming from a cold environment, or may still be partially frozen. Keep an eye on it.
Broccoli sausage quiche with oatmeal almond flour crust
Whether you’re making quiche for breakfast, or later in the day, it’s going to be a hit all around!
More recipes you’ll love
Broccoli Sausage Quiche with Oatmeal Almond Flour Crust
Equipment
- 9″ tart pan
Ingredients
- 1.5 cup oat flour
- 1.5 cup almond flour
- 8 egg (divided)
- 1.5 tbsp melted unsalted butter
- 1 tsp sea salt (divided)
- 1-2 tbsp water
- 1 cup broccoli, diced
- ½ lb cooked breakfast sausage
- 2 cups frozen cut spinach
- ½ cup canned full fat coconut milk (blend it well first when it comes out of the can)
- 1 tbsp dried chives
- ¼ tsp pepper
- ½ cup sharp cheddar cheese
Instructions
- To make the crust, start by preheating the oven to 350 degrees F.
- Combine the oat flour, almond flour and ½ tsp sea salt together in a bowl. Whisk 2 eggs, melted butter and 1 tbsp of water together in a separate bowl. Stir the egg mixture into the flour mixture until combined. If it feels a little dry, add in an additional 1 tbsp water.
- Press the crust into the 9″ tart pan evenly on the bottom and edges. Parbake the crust for 10 minutes, and remove from the oven.
- While the crust parbakes, prepare the filling. Steam the broccoli for 5 minutes, until slightly tender.
- In a bowl whisk together the remaining 6 eggs, coconut milk, dried chives, remaining ½ tsp sea salt, pepper and shredded cheese.
- To assemble the quiche: Sprinkle the cooked sausage, steamed broccoli and frozen spinach evenly in the quiche crust. Pour the egg mixture in evenly.
- Bake for 25-30 minutes, until the quiche is set. To test for doneness, insert a knife in the center of the quiche. If it comes out clean, the quiche is done. If it is still wet, continue to bake 3 more minutes then check again.
Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re cooking up!
Did you like this recipe? Give these a try:
- 3 ingredient cheddar broccoli egg muffins
- Freezer ready sausage, egg and veggie breakfast burritos
- Smoked salmon and cauliflower egg puff
- Sheet pan chorizo breakfast hash
If you try this recipe, leave a rating and comment below and let me know how it turned out!
XO
Heather
1 comment
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