Summer Quiche = Party Food

Made with a nutty crunchy almond flour crust, this is like an old school Quiche Lorraine only better, spiced up with sweet caramelised onions and tiny cherry tomatoes. Don’t forget to chop the tomatoes through the diameter and not through the green bit at the top. It gives such a pretty feel to the dish.

Great to eat al-fresco with a green leaved salad and some summer mayo under lazy summer skies. This one is definitely going onto my table for the party.


375g ground almond flour

2 teaspns sea salt

1.2 teaspn bicarbonate of soda

30g butter (room temperature)

2 free range eggs


Mix all the ingredients together and form into a ball then roll out between two pieces of baking parchment until approx. 3mm thick. Line a flan dish with the almond pastry, trim the excess and then line the case with parchment paper and fill with baking beans. Leave to chill in the fridge for a while.

Set oven to 180, put the flan case into the oven with the baking beans and cook for ten minutes, then take out the baking beans and parchment paper and allow to cook for a further ten minutes until lightly browned.

Remove from the oven and turn the temperature down to 170.


250 g pancetta

1 large onion finely chopped

2 cloves of garlic finely chopped

180g fresh baby spinach

5 free range eggs

250 ml full fat coconut milk

80g cherry tomatoes (see above)

Big handful of fresh chopped parsley

1 tablespoon fresh thyme leaves

Sea Salt and black pepper


Fry the pancetta in a large pan until light and crispy, remove from pan

Cook the onion in the pan fat and add a bit of coconut oil as necessary. Cook on a low heat until caramelised. Add the garlic to the pan for the last couple of minutes.

Add all the spinach and allow to wilt down until all the moisture has evaporated. Remove from the heat.

Whisk together the eggs and coconut milk. Tip in the bacon bits and the onion mixture and stir together. Season with salt and pepper.

Pour the egg mixture into the pre-baked pastry case.

Top with the halved cherry tomatoes, cut side up and push them slightly into the mixture.

Bake for approx. 35 minutes until golden brown on top and almost completely set.

Allow to cool and serve.

May your days be warm and filled with bright sunshine and love.

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