Vegetable Quiche with an Almond Crust

Breakfast, Entrees, Side Dishes | 0 comments

Shared By: 25th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients for the Crust

  • 1 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup olive oil
  • 1 Tablespoon water

Directions for the Crust

  • Preheat oven to 350 °
  • In a large bowl, combine almond flour, salt, and baking soda
  • Stir in the wet ingredients until thoroughly combined
  • Press the dough into a 9 1/2 inch pie pan
  • Bake for 15 minutes until golden brown
  • Let cool completely before filling

Ingredients for Filling

  • 2 Tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 2 cups broccoli chopped
  • 1 clove garlic, minced
  • 1/4 cup sun-dried tomatoes
  • 1 cup mushrooms, thinly sliced
  • 3 large eggs, whisked
  • 4 ounces goat cheese

Directions for Quiche

  • Preheat oven to 350°
  • Heat oil in a large skillet over medium heat.
  • Saute‘ onion in oil for three minutes or until soft and translucent
  • Add the remaining vegetables and saute‘ until soft about 6-8 minutes
  • In a large bowl, combine the eggs and cheese. stir in the vegetables and salt
  • Pour into crust
  • Put pie on a baking sheet to avoid accidental spills
  • Bake on the middle rack of the oven for 30-35 minutes until edges are slightly brown
  • Let quiche cool for 30 minutes before serving

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