Herby Ricotta Quiche with Almond Flour Crust
16 August 2026
Recipes - Main course - Gluten Free
I had a whole bunch of fresh herbs in the fridge and wasn’t really sure what to do with them, so I decided to turn them into an easy, healthy, protein-rich lunch that I could meal prep and have ready to go for the next few days. A herby ricotta quiche ended up being perfect. I also like to keep my recipes gluten-free where I can, so instead of a traditional pastry crust I made this one with almond flour, which adds some extra protein, fibre and healthy fats and makes the crust a little more nutrient-dense.
Cook Time 45-60 mins
Total Time: 1.5 hours
Serves: 4-6 people
INGREDIENTS
ALMOND FLOUR CRUST
1½ cups almond flour (about 150 g)
60 g tapioca flour
3 tbsp ghee
1 tbsp cold water
½ tsp salt
HERBY RICOTTA FILLING
6 large eggs
250g ricotta
50g fresh herbs, roughly:
25g parsley
10g chives
7–8g dill
7–8g basil
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
Lots of freshly cracked black pepper
DIRECTIONS
Preheat the oven to 180°C.
Add the almond flour, tapioca flour and salt to a bowl and mix to combine.
Add the ghee and cold water. Mix everything together, then use your hands to bring the dough into a ball. It should hold together when pressed.
Place the dough onto a sheet of parchment paper and lay a sheet of cling film over the top. Roll it out between the parchment paper and plastic wrap. This makes the almond flour dough much easier to roll without it sticking everywhere.
Remove the plastic wrap and transfer the dough into your pie dish. Gently press it into the base and around the sides.
Prick the bottom of the crust all over with a fork.
Bake the crust at 180°C for 8 minutes.
While the crust is baking, make the filling. Add the eggs and ricotta to a bowl and whisk until combined.
Finely chop the fresh herbs and stir them through the egg mixture. You can use whatever herbs you have on hand - I used parsley, chives, dill and basil because that’s what I had in the fridge. I’d just recommend making parsley the main herb, then using the stronger herbs in smaller amounts.
Add the garlic powder, onion powder, salt and plenty of freshly cracked black pepper. Mix well.
Remove the crust from the oven and reduce the temperature to 170°C.
Pour the filling into the par-baked crust.
Bake at 170°C for approximately 40 minutes, or until the filling is set.
Let the quiche rest for around 10–15 minutes before slicing.
A FEW NOTES
I used six eggs in this version, but I actually think it could easily take eight if you wanted a slightly fuller quiche.
Next time, I’d also swap the garlic powder for one or two cloves of fresh garlic.
I also haven’t perfected this almond flour crust yet. The edges are still a little too crumbly (as you can see in the image above) for me and can fall apart when I cut into it, so I’d like to keep playing around with that. But it tastes really good, and the base always holds together really well, so I’m sticking with this version for now until I figure out how to make the edges a little sturdier.
Enjoy!
