• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Pies, Tarts, and Galettes / Gluten-Free Quiche

    Gluten-Free Quiche

    Published Dec 29, 2020

    Jump to Recipe Print Recipe

    Flaky crust meets savory custard filling in the ultimate gluten-free quiche recipe that's perfect for breakfast, brunch, lunch, or dinner. With dairy-free and grain-free options. Thanks to Emmi for sponsoring this post!

    whole gluten-free quiche, freshly baked overhead

    I've shared many gluten-free quiche, tart, galette, savory pie, and hand pie recipes on TBG over the years. Sometimes I use an easy polenta crust, and other times I go traditional with a flaky, buttery gluten-free pie crust (or paleo pie crust).

    Gluten-Free Spinach Quiche with Leeks & Gruyère

    Today I'm sharing a gluten-free quiche recipe that you can dress up any way you like. Here, I've used a classic trio of leeks, spinach, and gruyère cheese, with plenty of substitution suggestions.

    Tender sauteed leeks add savory notes, while delicate spinach leaves meld together with the custard. Gooey melted cheese adds umami, and the whole thing is encased in a buttery, flaky, gluten-free quiche crust.

    slice of spinach and cheese quiche, side angle

    My Best Gluten-Free Quiche Recipe

    Here's why I love this recipe: 

    • golden, flaky, gluten-free quiche crust that tastes and feels close to a wheat flour crust
    • creamy custard with a classic milk-to-egg ratio (coconut milk works seamlessly if you want to cut back on the dairy)
    • a little flour helps the filling bake up thick and creamy, absorbing excess liquid from the vegetables
    • while many gf quiche recipes turn out pasty, soggy crusts, my gluten-free quiche crust stays ultra-crisp thanks to a few techniques (more on this below)

    ingredients for gluten-free spinach quiche recipe

    Ingredients & Substitution Suggestions

    • The key to a great gluten-free quiche recipe is a flaky gluten-free quiche crust. Here I've used my grain-free paleo pie crust, but my gluten-free pie crust also works beautifully. You could also try this polenta crust. If gluten isn't an issue for you, use my flaky all-butter pie crust made with wheat or spelt flour. Or try a sourdough pie crust. 
    • Emmi Gruyère cheese adds loads of flavor (more on this delicious cheese below). You can use any mild melting cheese you like here. 
    • Leeks, sauteed until tender, add savory flavor. Feel free to swap diced onion or shallot. 
    • Wilted fresh spinach adds nourishing goodness. Use another green if you like, such as chard, kale, arugula, or radish or turnip greens. You could also use broccoli florets. 
    • Eggs set the custard. 
    • Milk and cream (or crème fraiche) make a creamy filling. You can swap both for 1 can of full-fat coconut milk. 
    • A little flour in the filling helps the custard set and absorbs excess moisture. I used cassava flour here, but sweet rice or any GF all-purpose blend will work. 
    • Salt and pepper add flavor. 

    How to make Gluten-Free Quiche: step-by-step images and instructions

    cooking leeks in a skillet
    Step 1: Chop and clean the leeks. Sauté in olive oil until tender. 
    wilting spinach in a skillet
    Step 2: Wilt the spinach in the hot pan. 

    whisking eggs with flour for gluten-free quiche filling
    Step 3: To make the custard base, start by whisking one of the eggs with flour, salt, and pepper. 
    Adding more eggs to the filling
    Step 4: Whisk in the remaining eggs. 
    whisking milk and cream into egg mixture
    Step 5: Whisk in the dairy. 

    Step 6: Layer the fillings into the parbaked crust: half of the cheese, leeks, spinach, and remaining cheese. 

    crust with cheese

    crust with cheese and leeks

    spinach added to crust for fresh spinach quiche recipe

    unbaked quiche
    Step 7: Pour in the custard
    baked spinach quiche, 3/4 angle
    Step 8: Bake the quiche until it's gently puffed all over, lightly golden, and a paring knife poked into the center reveals that the filling is set and no longer liquid. 

    shredded gruyere cheese

    What cheeses can be used in quiche? 

    Gruyère is the classic cheese to use in quiche, especially quiche lorraine. (Here's a quiche lorraine recipe that I styled for the New York Times.) Other common cheeses to use in quiche are cheddar, fresh goat cheese, and swiss cheese.

    For this spinach and cheese quiche I've used Emmi Gruyère, which blends beautifully with leeks, greens, savory custard, and buttery crust. Crafted in Switzerland from a 900-year-old recipe, Emmi Gruyère starts with fresh, Swiss milk from local cows. Large wheels of Emmi Gruyère hang out in cave-like cellars for at least 10 months. As it ages, each cheese wheel is delicately turned, lightly brined and brushed. Baking brings out its luscious texture and buttery taste.

    Though well-aged, this washed-rind cheese has a fresh, delicate flavor profile that pairs well with all sorts of sweet and savory flavors. It is truly the ideal addition to elevate this spinach and leek quiche recipe. 

    Find Emmi Gruyère at a shop near you using Emmi's store locator. 

    close-up of baked spinach and cheese quiche recipe

    Grain-Free or Gluten-Free Quiche Crust

    I've made many a gluten-free quiche, savory pie, and galette with my flaky gluten-free pie crust. A blend of flours (sweet rice, oat, and millet) plus some starches and ground chia seed give it a creepily wheat-like texture.

    This time I used my paleo pie crust. Here, cassava and almond flours combine to form a remarkably smooth, workable crust with a wheat-like flake.

    If gluten isn't an issue, try my ultra-flaky wheat pie crust, which uses a bit of whole wheat or spelt flour. Or make my sourdough pie crust, which is insanely flaky and made with discard starter. 

    sliced spinach quiche with gluten-free quiche crust in pan

    How to prevent soggy quiche crust / do you bake quiche crust first?

    • Yes, always parbake the crust thoroughly before adding the filling.
    • Brush the cooled parbaked crust with a thin layer of beaten egg white, then bake for 3-5 minutes until set. This creates a barrier between crust and custard. You can use this trick with any custard pie such as pumpkin pie or buttermilk pie! 
    • Bake the quiche on the bottom rack of the oven; this helps the bottom brown and prevent the fluted crust from overcooking.

    overhead of sliced spinach and leek quiche recipe on marble surface with white wine, plates, and utensils

    Gluten-Free Dairy-Free Quiche

    No dairy? No problem. Use vegan butter in the crust, full-fat coconut milk in the filling, and omit the cheese. 

    Crustless Quiche 

    Pressed for time or trying to save on calories? Try this recipe for crustless quiche. Not just a frittata, this recipe includes dairy and flour for a thick, quiche-like substance that really satisfies. 

    FAQ about quiche:

    Can you freeze quiche? 

    This GF quiche is best within a few hours of being baked, but leftover slices can be frozen. To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.

    How to reheat quiche

    To reheat chilled quiche, place slices in a 350º oven or toaster oven until heated through, 10-15 minutes or as needed.

    What to serve with quiche

    Any type of delicious salad is my pick. Go with caprese salad in the summer, chicory salad in cooler months, or a simple green salad with shallot vinaigrette any time. 

    Other nice accompaniments are sauces such as romesco or pesto, Roasted vegetables such as roasted potatoes and parsnips or roasted turnips.

    Soups such as roasted tomato soup, veggie minestrone, zucchini basil soup, lentil spinach soup, lentil chestnut soup, tomato bean soup, or asparagus soup. 

    How long does quiche last?

    Quiche keeps at room temperature for up to a few hours, refrigerated for up to 5 days, and frozen for up to several months. 

    What's the difference between quiche and frittata? 

    Frittata consists of beaten eggs with vegetables or other flavorings, cooked on the stovetop or baked. Quiche has a pie-like crust and the filling contains some amount of dairy along with eggs and other flavorings. Frittata is Italian while quiche is French. 

    slices of gluten-free dairy-free quiche on a speckled plate

    Fresh Spinach Quiche for Everyone

    The other day, Jay and I heated up slices of this wheatless quiche, packed them in a metal container, drove up to Marin, and parked ourselves on the top of a hill. We ate warm quiche slices with hot Teecino in thermoses while overlooking Bon Tempe lake. We munched crunchy crust, cheesy custard, and tender veggies while the wind whipped through our hair and sun shone on our faces. Life felt truly perfect in that moment. 

    Whether you're gluten-free, grain-free, dairy-free, or vegetarian, dining in your home or out in the middle of nowhere, I hope you love this gf quiche recipe as much as we do. 

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free quiche recipe, I’d love to know, Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    More savory pie and quiche recipes:

    • Gluten-Free Asparagus Mushroom Quiche
    • Bacon, Leek, and Fennel Quiche
    • Crustless Quiche
    • Roasted Eggplant Tomato Tart
    • Zucchini Tart
    • Tomato Pie
    5 from 3 votes

    Gluten-Free Quiche with Spinach, Leeks, and Cheese

    Print Recipe Pin Recipe
    Flaky crust meets savory custard filling in the ultimate gluten-free quiche recipe that's perfect for breakfast, brunch, lunch, or dinner. With dairy-free and grain-free options.
    Prep Time: 1 hour
    Cook Time: 1 hour
    Cooling time: 30 minutes
    Total: 2 hours 30 minutes
    Servings: 8

    Ingredients

    • 1 9-inch parbaked gluten-free or grain-free pie crust
    • 5 large eggs
    • 1 tablespoon olive oil or butter
    • 3 cups (300 g) diced leek (white and light green parts from 2-3 medium leeks, washed and drained) or 2 cups diced onion or shallot
    • fine sea salt
    • 8 ounces baby spinach, large stems removed (about 10 cups lightly packed)
    • 2 tablespoons (17 g) flour (sweet rice, AP, or cassava)
    • fine sea salt
    • a few turns freshly ground pepper
    • 1 cup whole milk (or full-fat coconut milk)
    • ¾ cup heavy cream or crème fraiche (or full-fat coconut milk)
    • 1 6-ounce package Emmi Gruyère, shredded (2 cups lightly packed)

    Instructions

    • Prepare and parbake the crust as directed. Separate one of the eggs, beat the white well, and brush the parbaked crust with a thin layer of egg white. Return the crust to the oven for 3-5 minutes to set the white. This will create a barrier between crust and custard and keep the crust crisp. Reserve the remaining egg white and yolk to use in the custard.
    • To prepare the vegetables, place a wide skillet over medium-low heat. Add the oil, leeks, and ¼ teaspoon salt and cook, stirring frequently, until very tender but not brown, 10-15 minutes, reducing the heat as needed. Remove the leeks to a bowl.
    • Add the spinach to the hot skillet in batches, stirring frequently, until all of the spinach is softly wilted and dark green, 2-3 minutes. Transfer the spinach to a strainer and press it with the back of a silicone spatula or large spoon to remove as much of the liquid as you can. You should have about 1 cup of cooked spinach.
    • To make the custard, place the flour, ¾ teaspoon salt, and pepper in a large bowl. Add one of the eggs, whisking well to incorporate the flour, then whisk in the remaining eggs (including what’s left of the egg used for brushing the crust) one at a time. Gradually whisk in the milk and cream. Whisk gently so as to not incorporate too much air.
    • Turn your oven to 350ºF and position a rack in the lower third of the oven. Have the parbaked crust on a baking sheet. Spread half of the cheese in the bottom of the crust, then all of the leeks, all of the spinach, and the remaining cheese. Give the custard another stir to make sure the flour is incorporated, then pour it into the crust; it will be quite full. (If you have a lot of custard left over, remove some of the filling ingredients and bake the extra custard and filling in greased muffin cups for a little treat.)
    • Carefully transfer the quiche to the oven and bake until the top is golden and puffed, and a knife inserted near the center reveals no liquid, 45-60 minutes. Rotate the quiche once or twice for even baking. Take care not to overbake or the custard will turn grainy.
    • Let the quiche cool to warm or room temperature to make it easier to slice, at least 20 minutes and up to several hours. Use a sharp knife to cut the quiche into wedges. I found a small serrated knife to work especially well. Or for cleaner cuts, chill the quiche first, then reheat individual slices. Serve warm or at room temperature.
    • The baked quiche will keep at cool room temperature for up to 3 hours. Extra quiche can be wrapped and refrigerated for up to 4 days. To reheat, place in a 350º oven or toaster oven until heated through, 10-15 minutes.
    • To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.

    Notes

    Do-Ahead:
    Many components can be made ahead to ease day-of prep.
    • The gluten-free quiche crust dough can be made up to several days ahead and refrigerated for 3 days or frozen for up to 3 months.
    • Unbaked quiche crust can be wrapped and refrigerated for up to 2 days, or frozen for up to 3 months.
    • Parbaked quiche crust can be wrapped and stored at room temperature for up to 1 day, refrigerated for up to 1 week, or frozen for up to 3 months.
    • The leeks can be cooked and refrigerated for up to 3 days.
    • The custard can be refrigerated for up to 3 days. Be sure to whisk it very well before baking to re-incorporate the flour into the custard.
    • The cheese can be shredded and refrigerated for up to 3 days.
    • The quiche is best the day that it’s baked when the crust is crisp. But baked quiche can be made 1 day ahead, covered, and refrigerated until ready to serve. Slice up the cold quiche and reheat slices in a 350º oven until warm, 10-15 minutes.
    • To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.
    Variations:
    • Grain-Free Quiche: use the paleo pie crust recipe, shown here. 
    • Dariy-Free Quiche: omit the cheese and use 1 (13.5-ounce) can coconut milk in place of the milk and cream. Use vegan butter in the crust. 
    • Mushroom Quiche: Omit the spinach. Chop or slice 12 ounces of mushrooms and add them to the leeks when the leeks are about halfway cooked. 
    • Spinach Bacon Quiche: Cook 4-6 ounces of bacon until crispy, then crumble coarsely. Use some of the bacon fat to cook the leeks if you like. Add the bacon along with the leeks when building the quiche. 
    • Broccoli Quiche: Omit the spinach and use 2 cups lightly steamed broccoli florets.
    Nutritions facts are for 1 of 8 servings. 

    Nutrition

    Calories: 386kcalCarbohydrates: 22gProtein: 14gFat: 27gSaturated Fat: 13gCholesterol: 159mgSodium: 263mgPotassium: 353mgFiber: 2gSugar: 3gVitamin A: 3941IUVitamin C: 12mgCalcium: 331mgIron: 3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    sliced gluten-free quiche, overhead

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « How to Make a Party-Ready Chocolate Board
    Next Post: Butterscotch Pudding (dairy-free, vegan & paleo options) »

    Reader Interactions

    Comments

    1. Jaime says

      January 20, 2021 at 2:40 pm

      This looks absolutely amazing! Also, I really love gruyère cheese and would like more of it in my life. Thanks for the reminder!

      Reply
      • Alanna says

        January 23, 2021 at 8:58 pm

        Awwww thank you friend! Yes I'd forgotten how perfectly delicious gruyere is. The perfect cheese! Flavorful but neutral enough to use anywhere. I've been making Jay gruyere scrambled eggs for breakfast almost every day. So simple and so good!

        Reply
    2. Robin Heald says

      January 27, 2021 at 6:36 am

      Whats up, I just hopped over on your web site by way of StumbleUpon. No longer something I’d normally read, however I favored your feelings none the less. Thank you for making one thing worth reading.

      Reply
    3. Asha says

      March 15, 2021 at 9:43 am

      This quiche was STUNNING! I made it as a special birthday present for my partner, who loves quiche.

      The paleo pie crust was delicious and will be getting it's own review. Suffice it to say, I added double tapioca and it seemed to really add a TON of flaky layers and stability. I'm going to try making it again and see if I get the same result. (I also baked a mini crustless because I didn't have enough crust for it. It was delicious, but...if you have time to make the crust, make the crust.)

      The quiche was made almost exactly to the recipe, except I didn't have quite enough spinach so I added a little chopped asparagus as well and I added a little ground chili to the custard. I used dairy in the this incarnation, since it was for my partner's birthday, but I'm sensitive and will be trying it with coconut milk soon.

      I'm looking forward to playing more with this versatile recipe. After I finesse the pie crust, I'll be making a double batch and freezing one, since that's the part that took the longest.

      Reply
      • Alanna says

        March 15, 2021 at 2:18 pm

        I'm so glad you loved the quiche, and I can't wait to try your crust variation! Asparagus and chili sound absolutely gorgeous here. Why aren't we neighbors??

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake (dairy-free & grain-free options)

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Footer

    Instagram

    Fresh on TBG: GF Rhubarb Cake with Almond Flour & Fresh on TBG: GF Rhubarb Cake with Almond Flour & Olive Oil
✨
I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I fell in love with the tart stalks. Luckily for me, I also fell in love with a guy who's mom grows loads of rhubarb in her yard! We went to visit last weekend and came home with bags full of rhubarb and plump Meyer lemons from Mary's abundant garden. Just the ingredients needed to make this cake! 
✨
This GF rhubarb cake tastes like spring on a plate: redolent with the flavors of almond, olive oil, bright citrus, and tangy rhubarb. It looks deceptively fancy, with slices of pink-hued stalks arranged in concentric circles. But don't be fooled: the batter comes together with just a bowl and a whisk in a matter of minutes.
✨
If you don't have any rhubarb on hand, don't fret: swap in other fruit such as fresh or frozen berries, cherries, peaches, or anything else you like. 
✨
This recipe uses the GF flours almond, oat, sweet rice, and millet. I’ve also tested a grain-free version with almond, cassava, and tapioca flours that works beautifully. Make it DF by using plant yogurt. 
✨
Get the recipe via the link in my profile, by searching “rhubarb cake” on #bojongourmet , or copy/paste the following url into your browser window:
✨
https://bojongourmet.com/gluten-free-rhubarb-cake/
✨
#feedfeedglutenfree #f52community #f52grams #f52picnic #f52farmstand #rhubarb #rhubarbseason #rhubarbcake #glutenfreecakes #gfcake #glutenfreecake
    Weekend brunch plans? I just got a huge bag of Mey Weekend brunch plans? I just got a huge bag of Meyer lemons from my MIL’s tree and I’m craving these fluffy GF lemon ricotta pancakes 🥞. 

These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
✨ricotta
✨eggs
✨butter
✨sugar
✨lemon zest & juice
✨vanilla
✨sweet rice, millet, & oat flour
✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

https://bojongourmet.com/plows-ricotta-pancakes/
#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack