Red Pepper Kale Quiche – Gluten Free/Low Carb

Here’s the most delicious quiche I’ve ever had (my mom makes an amazing cheesy spinach quiche that I grew up eating BUT it’s the unhealthy kind). Today’s recipe is the perfect dish to make if you’re looking for a substantial meal packed with protein, veggies, and healthy fats. It’s great if you need to feed a family and it stretches into many meals if its only for two people like J and I. It also freezes well which we did because we didn’t feel like eating 4 quiche dinners in a row. I even brought it as road food for one of our short trips. Oh, and did I mention that it’s not only gluten free, but it’s grain free too! I’ll be making this one again soon.

Red Pepper Kale Quiche


2 cups blanched almond flour
1 cup finely grated parmesan cheese
1 egg
4 tablespoons cold butter, cut into small squares

Preheat oven to 350F.
Combine all ingredients in a food processor (add in order given). Pulse together until it forms a dough.
Press the dough into the bottom and evenly up the sides of a 9″ glass pie plate.
Bake for 8-10 minutes, or until the crust becomes lightly golden.


1-2 teaspoons coconut oil
1 cup packed chopped kale
2 green onions, sliced
1 cup sliced mushrooms
1 red pepper, diced
1 cup shredded white cheddar cheese (I used raw cheese), or mozzarella
6 eggs
Salt and pepper

Cook the kale in a little bit of water, until just cooked (or steam it).
Heat the coconut oil in a large pan and then add the mushrooms, red pepper, and green onions. Saute until just cooked (don’t overcook, they will continue to cook in the quiche).
Whisk the eggs together in a large bowl. Add the cooked kale and other veggies. Add a sprinkle of salt and pepper (important).
Add the cheese and stir in.
Pour the mixture into the baked crust. Place on a baking sheet and place in the oven for about 25-30 minutes, or until the eggs are cooked.

It makes a great dinner with a side of broccoli and a salad!

And remember to enter the giveaway for Arbonne’s natural sea salt scrub in this post!

Shared at Slightly Indulgent Tuesdays

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