• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorite Recipes
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dips & Salsas
    • Dessert
    • Main Course
    • Meal Prep
    • Salads
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Main Course

Paleo Quiche with Crab and Spinach (Gluten Free, Dairy Free)

Cheryl Malik
Cheryl Malik Posted: 05/05/17 Updated: 12/09/20
2 Comments
Jump to Recipe
GF Gluten Free P Paleo

This post may contain affiliate links. Please read our disclosure policy.

A slice of paleo quiche with crab and spinach on a white plate.
A slice of paleo quiche with crab and spinach on a white plate.

This paleo quiche with crab and spinach is a fantastic paleo Mother’s Day brunch recipe, but it’s versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche! The crust comes together easily with my favorite ever food processor and I love my Vitamix to make the nutty cashew cream.

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

I’m kind of passionate about pie.

If a berry pie is ever on the menu, I have to get it. I just have to, and O knows better than to argue his choice at this point. Meandering through the bakery at Whole Foods is no different: that quarter blueberry pie? It’s going home with me, and no, I don’t care that it’s February.

That means I’m a firm believe that pie is always a good idea, especially for dinner or brunch. Pot pie? Without a doubt. Summer vegetable galette? YAS. Paleo quiche with crab and spinach? You already know I’m gonna say YES YES A THOUSAND TIMES YES!

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

Because, really, if you can have a buttery crust at any given meal, why would you ever not?

This paleo quiche with crab and spinach was inspired by a very, very non-paleo crab quiche my mom has been making for years. It’s always a favorite when I request it, like I did for Leo’s baek-il (celebration of his 100th day), and I’m a major fan of the cheesy, gluteny dish. So what’s a cavegal to do?

Paleoify it, of course.

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

In honor of Mother’s Day and spring and brunching all the things, I set out to recreate this delish dish without gluten or dairy. I added spinach, too, because #veggies, and I have to say… I was majorly proud of myself. I added a few unusual ingredients (but still readily available at most supermarkets!) to make up for the missing cheese, so it feels more like a proper quiche and less like a frittata.

There’s a real crust made from almond flour, too, and doesn’t mom deserve a real crust? Mom definitely deserves a real crust. If you’re avoiding the brunchtastrophes on Mother’s Day and treating mom at home, I just cannot think of a better dish for a paleo gal. Can you?

This quiche is super versatile, so you could swap crab for crisped bacon pieces or chicken or no meat at all! You could leave out the spinach and add roasted broccoli or chopped chard or whatever suits your fancy. You can double up on the crab or leave it at one can, depending on how much, on a seafaring scale of one to Blackbeard you want your quiche to go.

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

Need other Whole30 and paleo Mother’s Day brunch ideas? I’m sharing a few of my favorite recipes in the next few days, so make sure you’re subscribed! You don’t want to miss them. Spoiler alert: mimosas?

To make this paleo quiche with crab and spinach, I used:

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

Paleo Quiche with Crab and Spinach

Prep:25 minutes minutes
Cook:30 minutes minutes
Total:55 minutes minutes
This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!
Print Save Saved! Click Here to Remove Ads
8 slices

Ingredients

Crust:

  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup arrowroot or tapioca flour, ( plus more for rolling out dough)
  • ½ teaspoon finely ground sea salt
  • ½ cup cold butter , palm shortening or lard (very cold)
  • 1 egg
  • 1 tablespoon ice water

Quiche

  • ½ cup paleo mayonnaise , see note
  • 2 tablespoons tapioca flour
  • ½ cup cashews , ideally soaked in water at least 4 hours
  • ⅓ cup coconut milk
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon tahini
  • ⅓ cup chopped green onions
  • 2 cups fresh spinach , chopped
  • 1 clove garlic, , chopped
  • 1-2 6-ounce cans crab , drained
  • 4 eggs
  • ½ teaspoon salt , to taste
  • 1 dash cayenne pepper

Instructions 

To make crust:

  • Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold palm shortening until the size of small peas. Add the egg and pulse until just combined. If a dough begins to form, skip the ice water. If a dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.
  • Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour. Gently transfer to pie pan, repairing any cracks with your fingers. If you wish to parbake the crust, bake for 5 minutes at 375º. This will result in a firmer crust. To skip parbaking, move to next step.

To make filling:

  • Whisk together paleo mayonnaise and tapioca flour. Transfer to a medium mixing bowl.
  • Combine cashews, coconut milk, tahini, lemon juice, and water in a high-speed blender. Blend until totally smooth. Transfer to mixing bowl. Add remaining ingredients: green onions, spinach, garlic, crab, salt, cayenne, and eggs. Stir until smooth. Pour into crust and bake at 375º for 30 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool 5 minutes before serving.

Notes

Parbaking the crust will result in a slightly chewier crust. If you prefer a softer crust bottom, skip the parbaking.

Nutrition Information

Serving Size: 8g, Calories: 451kcal, Protein: 10g, Fat: 39g, Saturated Fat: 14g, Cholesterol: 139mg, Sodium: 546mg, Potassium: 165mg, Total Carbs: 20g, Fiber: 5g, Sugar: 2g, Net Carbs: 15g, Vitamin A: 1257IU, Vitamin C: 3mg, Calcium: 65mg, Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Whole30 quiche lorraine with hash brown crust slice with whole quiche in background
    Whole30 Quiche Lorraine with Hash Brown Crust (Paleo, Gluten Free)
  • Paleo Halloween Cookies (Gluten Free, Grain Free, Refined Sugar Free)
  • Syrup being poured over a stack of fluffy gluten-free pancakes topped with a pat of butter.
    Fluffy Gluten-Free Pancakes

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What’s Popular?

A casserole dish, angled on a table, filled with banana stuffed french toast casserole topped with strawberries.

Tonga Toast French Toast Casserole

Overhead view of a cast-iron skillet filled with cream cheese sausage dip surrounded by tortilla chip scoops.

3-Ingredient Sausage Dip (Stovetop or Crockpot)

Top-down view of a large bowl, lined with parchment paper, holding several orange-sauced buffalo chicken wings.

Boneless Chicken Wings

Overhead view of one bowl and one partial bowl of cajun chicken pasta soup on a wooden table.

Creamy Cajun Chicken Pasta Soup

In Season

Zoomed out photo of two mimosas glasses holding apple cider mimosas rimmed with brown sugar cinnamon sitting in front of a bowl of apples.

Apple Cider Mimosas

Two slices of Whole30 meatloaf plated with green beans and mashed potatoes on a grey-blue plate with silverware on a table.

Whole30 Meatloaf

Close-up, angled view of soft and fluffy air fryer pizza on a white plate.

Air Fryer Pizza

close up image of king ranch casserole being lifted out of the baking dish

Cheesy King Ranch Casserole

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
1127 shares