Monika’s Molecular Meals: Clean & Green Gluten-Free Quiche (Inspired By Kuku Sabzi)

By Monika Knapp | 22 September 2021 1700 views
gluten free quiche

Gluten-Free Quiche

Monika's Molecular Meals: Clean & Green Gluten-Free Quiche (Inspired By Kuku Sabzi)

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OK, so if you read the headline, right now you might be thinking:

“WTF is kuku sabzi?”

And that’s exactly what I thought the first time I saw a photo of the extremely—and I do mean EXTREMELY—green-looking egg dish.

So I don’t blame you!

Basically, kuku sabzi is a Persian dish that’s like a frittata, with leeks and lots of herbs.

I was inspired to use this dish as a platform for a healthier gluten-free quiche, because:

  1. I love quiche, but the pastry crust is so rich that I often find myself feeling like I have to “compensate” by eating healthier the rest of the day…
  2. The vegetables are truly the star of kuku sabzi, and I wanted to use that as an opportunity to pair bitter greens with a gluten-free nut crust.

I also included turmeric here for its anti-inflammatory health benefits—and don’t worry, there’s still LOTS of cheese in this healthy quiche recipe too. 🙂

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This gluten-free quiche was gobbled up by both my partner and my brother, neither of whom is crazy about eating their greens.

So, I’m pretty sure it will be a crowd-pleaser for you, too… even if you have picky eaters around!

Honestly, no one can resist this flavorful, indulgent-tasting quiche… and they don’t even have to know that it’s gluten free and packed with greens.

It’s perfect for a light Sunday brunch, an early weeknight dinner, and if you’ve got any extra greens sadly wilting away in your fridge… this recipe is here to save them.

Here’s how it’s done:

Monika's Molecular Meals: Clean & Green Gluten-Free Quiche (Inspired By Kuku Sabzi)

FTH’s Clean & Green Gluten-Free Quiche

Equipment Needed: Food processor or blender; 9” pie tin/baking dish or 10” cast iron pan

Recipe Time: 75 min

Serves: 6-8


For the crust:

  • 1 cup pecans and/or walnuts, blended into a powder in a food processor or blender
  • 1 cup gluten-free oat flour 
  • 3 cloves of garlic, peeled, smashed, and minced
  • 1/2 Tbsp ground turmeric
  • 1 Tbsp fresh thyme, chopped
  • 1/2 tsp kosher salt
  • 1/3 cup olive oil, preferably herb-infused extra virgin (see Recipe Notes)

For the filling:

  • 1 large bag frozen spinach
  • 3 leeks, white and light green parts only, roughly chopped
  • 1 yellow onion, peeled and roughly chopped
  • 4 large cloves of garlic, peeled, smashed, and minced
  • 6 eggs
  • 1 small log of goat cheese (about 4 ounces)
  • 1/2 cup of freshly grated smoked gouda, sharp cheddar, or swiss, depending on your preference (see Recipe Notes)
  • 1 cup of loosely packed finely chopped herbs, such as parsley, dill, or scallions
  • Parmigiano Reggiano for grating on top
  • Salt and smoked paprika (see Recipe Notes)
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1) Make the crust.

Preheat your oven to 350 degrees Fahrenheit.

Grease your baking vessel with coconut oil or EVOO. In a large mixing bowl, add all of the crust ingredients except the olive oil.

Mix the crust ingredients together for a few seconds, then add the olive oil, plus 1 Tbsp + 1 tsp of water. 

It will be kind of crumbly, and that’s fine. Taste it and adjust with salt as needed.

Press the crust into the prepared baking vessel, making sure that it goes at least 1.5” up the sides of the vessel. If it cracks in places, feel free to add a little more olive oil to keep it together.

Bake the crust for 15-20 minutes, or until somewhat hard and golden brown.


2) Make the filling.

While the crust bakes, make your filling:

In a cast iron pan or skillet, heat 2 Tbsp of olive oil until shimmering, then add the leeks and onion.

Add a large pinch of salt and, optionally, some turmeric and smoked paprika for a little extra spice. 

Cook this down for 5-7 minutes or until soft but not brown, then add the garlic and more spice if desired.

Monika's Molecular Meals: Clean & Green Gluten-Free Quiche (Inspired By Kuku Sabzi)
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Cook until just fragrant, then add the spinach and 2-3 generous pinches of salt and cook for about 10 minutes, or until most of the water is gone from the spinach.

Remove from heat and add in the fresh herbs, goat cheese and any additional cheese you’d like to include.

Stir until the cheese has melted and taste. Add more salt than you think you’ll need—remember, you’re adding 6 more eggs to this!

When the filling tastes slightly too salty, whisk together the eggs and pour them in. It should look extremely green.


3) Add the filling to the crust, bake, and serve!

When your filling is ready and your crust is golden brown, pour the filling into the baking vessel until just the very top edges of the crust are showing.

Next, grate parmigiano reggiano on top for extra cheesy flavor if desired.

Return the quiche to the oven and bake until the center is nearly cooked but still wobbly, about 25-35 minutes depending on the strength and character of your oven. 

You’ll know it’s overbaked if it starts puffing up, so if you see that happening, take it out right away!

Let the quiche cool for at least an hour (the hardest part of this recipe by far), then slice and serve. 

Recipe Notes

  • To make herb-infused olive oil, peel and smash an entire head of garlic, place it in a heat-proof baking dish, and cover it generously with olive oil. Preheat your oven to 180 degrees Fahrenheit and roast the garlic until you see streams of bubbles emerging from the cloves. Remove from heat and add any extra herbs or aromatics you’d like, such as rosemary, thyme, red pepper, lemon zest, etc.
  • Smoked gouda works well if you want a more savory, meaty quiche (without any actual meat), though if you prefer a milder flavor, go for cheddar or swiss.
  • I love smoked paprika in this recipe for the same reason I love smoked gouda in it, but if you’d prefer it not to have any smokiness, you can use black pepper or leave out pepper entirely.
  • Don’t throw away your leftover leek leaves! Use them to grill sausages over, add them to stocks, or you can even blend them up, cook them down, and season them to use as a “condiment” of sorts. There’s lots of flavor in there!
Monika's Molecular Meals: Clean & Green Gluten-Free Quiche (Inspired By Kuku Sabzi)

Here’s A Recipe For On-The-Go Egg Cups That Are Even Healthier & Will Keep You Fuller For Longer…

Depending on the size of the tin you’re using, you may have leftover filling.

Instead of dumping it (or let’s be honest, putting it in a tupperware with good intentions and then forgetting about it until it starts to stink up your fridge)… use it as soon as your quiche is done baking to make these easy, on-the-go breakfast egg cups!

They’re perfect for grabbing and taking with you on a busy morning… whether you’re heading to work, school, taking your kids (or grandkids) somewhere, going to the gym, or just need a quick & easy breakfast!

And since they’re eggs, greens, and cheese… they’re very filling AND nutritious!

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Here’s how:

Grease a muffin tin with coconut oil, olive oil, or butter. Spoon leftover filling into each muffin cup until almost filled to the top.

Bake until the muffins are just slightly wobbly in the center, about 25-30 minutes. Let cool and enjoy throughout the week!

Add A Sprinkle of Parmesan to These Egg Cups For More Flavor & Surprising Health Benefits…

While the filling for this quiche is already pretty heavy on the cheese… it’s fully balanced by all the greens, and a little sprinkle of Parmigiano Reggiano really does add a lot of extra flavor.

And did you know Parmigiano Reggiano is actually secretly GOOD for you?

I don’t just mean it tastes good… I mean it can help you lose weight.

(I was just about jumping with joy when I learned that!)

Parmesan contains a number of probiotic strains linked to a variety of health benefits.

For example, L. Rhamnosus, which has been linked to an increase in immune function, has also been shown to fight allergy & UTI symptoms… and has even been linked to increased fat loss for women (not for men though!).

It has to be REAL Parm though… I’m talking about the stuff you can only buy in a whole chunk, with the rind on the outside. 

(If it’s pre-grated or comes in a plastic container, forget it… not only is that stuff worse for you, did you know a lot of pre-grated cheese actually contains SAWDUST??)

I know it might sound weird to eat cheese as part of your “diet”… but the science is absolutely settled on this!

So if you want to know more about how eating Parmigiano Reggiano can help you stay trim… plus a couple more *really* surprising cheeses that are secretly slimming… check this out:

Click Here To Discover How Parmesan Cheese Can Help You Lose Weight (Plus 2 More Delicious, Fat-Burning Cheeses)

P.S. One of these 2 other tasty cheeses I mentioned that can burn fat… is actually already included in this quiche recipe! Click here to see which one it is…

[This post was updated by Fit Trim Happy on December 25, 2020.]