These are inferred from each recipe's ingredient list. They are not certifications, and they can be wrong — soy sauce, stock cubes and baking powder are exactly where this kind of inference fails. Read the ingredients before relying on it.
Almond flour standing in for both the flour and the breadcrumbs, which takes the wheat out and most of the carbohydrate with it. It is not a swap you can make without changing anything else: the coating colours in about half the time, so the pan runs cooler than you expect.
A quiche with no pastry to make: the crust is a layer of thin sweet potato slices, so there is nothing to roll, chill or blind-bake. Make it on a Sunday and breakfast is already done for most of the week.
The base method, filling left open. A layer of sweet potato slices stands in for pastry, so there is nothing to roll, chill or blind-bake — and whatever needs using up in the fridge becomes the filling.