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Quiche with a flaky, low carb, lupin flour crust

close up of a quiche

Sausage and Spinach Quiche with a flaky, low carb, lupin flour crust

Beth Bollinger of Nest Wellness
This sausage and spinach quiche with a flaky, low carb, lupin flour crust has been in the works for almost a year. I have experimented with many variations and this is the winner. My goal was always to make a grain free and blood sugar friendly quiche. The bonus is that lupin flour is very high in protein, low in carbs, making it quite possibly the perfect ingredient for vegetarians, those wanting to increase protein intake, and those of us watching our blood sugar. The filling is so customizable- I will give suggestions, but use the basic recipe and feel free to make it your own with the vegetables or meat that you love.
5 from 3 votes
Prep Time 40 minutes
Cook Time 55 minutes
Course Breakfast, Main Courses
Servings 8 servings
Calories 615 kcal





Make the Crust

  • In the bowl of a food processor, add almond flour, lupin flour, and arrowroot. Pulse to mix very well.
  • Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.
  • Dribble 6 tbsp of ice cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons water. The crust should not be wet, though so only use more water if absolutely necessary.
  • Gather the dough into a circle and wrap tightly in plastic wrap or a beeswax wrap.
  • Refrigerate at least 30 minutes or until you are ready to assemble your quiche. I make several crusts at a time and store them wrapped and ready for easy pies, quiches and galettes!

Make the Filling

  • Brown the breakfast sausage and the shallot, drain the fat and set aside to cool.
  • In a medium sized bowl, add eggs, yogurt, salt and pepper, and mix well using a fork or a whisk.
  • Mix in shredded cheese, spinach and cooked sausage.
  • Set the filling aside as you roll out your crust.

Roll out the Crust

  • Preheat the oven to 400F
  • Roll the dough between two sheets of parchment paper until you have a 12-inch round.
  • Fit the dough over a pie pan and crimp the edges. Work quickly and try to handle as little as possible so that the heat from your hands does not melt the butter.

Assemble your Pie

  • Give the filling another quick mix and pour into the prepared pie crust.

Bake your Quiche

  • Bake at 400 for 10 minutes and then reduce the heat to 350 and bake another 40-45 minutes. Allow to cool for 5-10 minutes and then serve and enjoy!


This quiche is wonderful with diced ham as well!
my glucose response to the quiche
my glucose response to the quiche


Calories: 615kcalCarbohydrates: 8gProtein: 38gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 313mgSodium: 888mgPotassium: 342mgFiber: 2gSugar: 3gVitamin A: 1934IUVitamin C: 3mgCalcium: 209mgIron: 4mg
Keyword blood sugar friendly, egg pie, gluten free, GRAIN FREE, high protein, low carb, lupin crust, lupin flour, quiche
Tried this recipe?Let us know how it was!
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