Servings: 8 · Prep Time: 10 mins · Cooking Time: 40 mins
Total Time: 50 mins


This cheese and onion quiche with a celeriac crust is so tasty, with an amazing texture. It is as delicious straight from the oven as it is cold. The base is thick but doesn't crumble and unlike a lot of shop bought quiche it is only made with real food, simple, blood sugar friendly ingredients. It is infused with fennel, which adds flavour and warmth. The filling is cheese and onion which is always a winning flavour combination! Packed full of yumminess and one for the whole family. Especially perfect for those who cannot tolerate gluten or grains. The base is made with the addition of grated celeriac. Celeriac is not only low(er) in carbs than all it's fellow root vegetables but it is also contains plenty of vitamins, minerals, and dietary fibre which benefit every part of you! Celeriac, also known as celery root or turnip-rooted celery, is a root vegetable that belongs to the same plant family as celery. It's known for its distinct appearance, featuring a round base with multiple knobs and protrusions. It also has a leafy top, similar to a turnip or radish. It has a similar taste to a parsnip and texture of a potato.



  • celeriac, skin removed and grated (120g)
  • mixed seeds (160g)
  • whole grain mustard (1 tsp)
  • coconut flour (70g)
  • large egg
  • water (60ml)
  • fennel seeds (1tsp)
  • salt (pinch)


  • cheddar cheese, grated (120g)
  • red onion, finely sliced (150g)
  • large egg
  • coconut milk (200ml)
  • spinach, coarsely chopped (handful)
  • cherry tomatoes, halved


Preheat oven to 180C.
In to a food processor / coffee grinder pulse the mixed seeds until coarsely ground.
In to a large mixing bowl add the mixed seeds, fennel seeds, sea salt, pepper and coconut flour. Combine well.
Mix in the grated celeriac and then slowly add in the egg, mixing as you do so.
Add in the whole grain mustard and water, a little at a time until a dough is formed. You will want to start combining it together with your hands.
Once the dough has come together, press it in to a greased spring form pie dish (we use a 31cm spring form quiche pan). You could alternatively roll it and cut it to shape but I prefer to press it in as it's quicker, more rustic and much easier.
With a fork prick the bottom 4-5 times all over before placing in to the oven for 10 minutes to blind bake.
Remove from the oven and allow to cool for 10-15 minutes before adding your filling.


In to a large bowl add the coconut milk and eggs. Whisk together well.
Add in 100g of the grated cheddar cheese and mix in well. Fold in the spinach and red onion.
Pour the mixture in to the base before placing in the oven for 25 minutes.
Carefully remove from the oven, add the remaining cheese to the top and the cherry tomato halves. Bake for a further 15 minutes until the centre has fully baked and the top is golden.
Remove from the oven and allow to cool for 15 minutes before serving or allow to fully cool before covering in foil and placing in the fridge until required.


We grate the celeriac in a food processor (remove the skin first). We have also done it by hand. When doing it by hand we find it is always much wetter and thus requires draining of excess liquid before continuing the recipe. To do this, add all the grated celeriac in to the middle of a clean kitchen towel. Bring up all the corners and then carefully squeeze out any excess moisture.