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Article: Cappadona Ranch Gluten-Free Quiche


Cappadona Ranch Gluten-Free Quiche

Quit scrambling to make breakfast for a crowd and whip up one of our best gluten-free quiche recipes instead! Whether your Mother's Day ritual includes breakfast in bed or a lovely al fresco brunch, there's nothing quite like an eggs-quisite quiche to freshen up a beloved tradition. There's something special about a colorful baked-egg entrée that really elevates a menu, no matter how casual.

Show Mom she raised you right with a deceivingly easy quiche that's sure to wow. Incredibly simple, these anytime eggs give you the gift of endless options. Serve them straight out of the oven or make ahead for breakfast, lunch, or dinner, there's simply no wrong way to do it. Plus, you can make them with almost anything. From sausage and potato to asparagus and cheese, you'll soon discover you can pack a quiche with an assortment of flavor combinations. But the best part? Personalization is easy as pie. We promise that extra touch to add Mom's favorite ingredients like her Cappadona Ranch Mesquite Bean Flour won't go unnoticed. 

Though hailed as a French dish, Quiche originated in the German Kingdom of Lothringen (modern-day Lorraine), during the 1500s. Lothringen was unique because of its geographical location between both France and Germany, with each country laying claims to the region at different points in history. The Germans in Lothringen had an open pie with bits of meat, the ‘Kuchen,’ which means ‘cake’ in German. This savory cake evolved into the word ‘Kische’ and when France conquered Lothringen, they conquered the rights to the dish as well. It was renamed Lorraine and the spelling of ‘Kische’ was Frenchified into ‘quiche’ (pronounced kee-sh). It was said to be a favorite of Duke Charles III of Lorraine and rest is history. 

Quiche is an elegant classic, but with the sprinkling of a few healthy key ingredients like our Cappadona Ranch Mesquite Bean Flour it will make it eggs-traordinary, just like Mom.

Cappadona Ranch Gluten Free Quiche

For the gluten free almond/mesquite crust

  • 1 ¾  cups almond flour
  • ¼ cup Cappadona Ranch Mesquite Bean Flour
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon fine sea salt
  • Pinch of fresh ground black pepper
  • Pinch of crushed red pepper flakes
  • ⅓ cup olive oil

For the quiche filling

  • 1 tablespoon olive oil
  • 3 shallots, minced (about ½ cup)
  • 3 cloves garlic, minced
  • 2 cups roughly chopped greens: (spinach and collard greens was a great mix)
  • ¼ cup dry white wine
  • ½ cup whole milk
  • 4 eggs
  • ½ cup grated Gruyere cheese
  • Generous pinch of freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • Pinch of freshly ground black pepper


  1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
  2. Make the crust: In a large bowl, whisk together the almond flour, Cappadona Ranch Mesquite Bean Flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 1 ¼ inches up the sides. Cover the edges with tine foil to prevent burning. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
  3. Meanwhile, prepare the filling: In a large skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
  4. In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust, make sure to keep the foil around the edges to prevent burning. Bake until the crust is deep golden brown and the center of the quiche is set, 30 to 35 minutes. Allow the quiche to cool for a few minutes before serving.

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