Dishing Up the Dirt

Fresh Turnip & Greens Quiche with Almond Crust

This fresh turnip and greens quiche is the perfect recipe to keep on hand all summer long. I love meal prepping a quiche on the weekend and having access to a quick and easy breakfast, lunch or dinner all week long. This quiche utilizes fresh turnips from out farm along with their vibrant greens. However, if your turnip greens are looking quite sad or not appetizing you can swap them out for any seasonal green such as spinach, chard, kale, mustard greens, or Bok Choy. This recipe is very forgiving and I’ve made it with additions such as bacon, sausage, and ham or simply vegetarian (which is the recipe I’m sharing below). However, if you want to bulk this up with some more protein go to town with some meat!

This quiche is made with an almond flour crust which adds a nice nutty flavor and gives the crust a wonderful crumbly texture. The crust is actually a crust from my first cookbook Dishing up the Dirt, and one that I turn to often because I love the texture. Because it’s made with almond flour it is a bit more delicate and the quiche is easier to slice once it’s completely cool or has set in the  fridge overnight. I love slicing a piece and then reheating it in the oven to warm up a bit before enjoying with a dollop of yogurt and some hot sauce! However, this tastes great served cold or at room temperature as well.

I hope you all love this simple recipe as much as we do! Cheers to all the fresh veggies available right now!

Fresh Turnip & Greens Quiche with Almond Crust

Prep Time: 20 minutes    Cook Time: 35 minutes    Serves: 6

Almond Crust
  • 2 cups almond flour (I used sprouted almond flour from Manna Organics)
  • 3 cloves of garlic, minced
  • 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • pinch of ground black pepper
  • pinch of crushed red pepper flakes
  • 1/3 cup olive oil
  • 1 Tablespoon + 1 teaspoon water
  • butter or ghee for sautéing veggies
  • 1 small onion, finely chopped
  • 2 stalks green garlic, minced (or garlic scapes or cloves)
  • hefty pinch of salt
  • 1 teaspoon dried thyme
  • pinch of crushed red pepper flakes
  • 3-4 small Japanese turnips, greens removed and roughly chopped
  • 1 bunch of turnip greens, roughly chopped (about 1 1/2 cups)
  • 4 large eggs
  • 1/2 cup cream
  • pinch of salt and pepper
  • 4-6 ounces goat cheese, crumbled (can sub with freshly grated cheddar)


  1. Place a rack in the center of the oven. Preheat the oven to 375F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Pre-bake the crust for 10 minutes.
  2. Heat a few tablespoons of butter or ghee in a large cast iron skillet over medium-high heat. Add the onion and cook until soften and lightly browned. Add the green garlic, salt, thyme and red pepper flakes and cook for about 1 minute longer. Toss in the turnips and continue to cook until softened, about 5-7 minutes. Add the turnip greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from the heat.
  3. In a medium size bowl whisk together the eggs and cream with a pinch of salt and pepper. Add the cooked greens to the bowl along with half of the cheese and whisk to combine. Pour the mixture into the prepared crust and top with the remaining cheese. Place in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown to quickly place foil around the edges to keep it from burning.
  4. Remove from the oven and let the quiche cool for at least 30 minutes before slicing and serving.


*Store in the fridge for up to 4 days

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