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Summer Vegetable Quiche in Almond Flour Crust

Posted Jul 09 2010 1:42pm

Today my new bag of Honeyville Grains almond flour arrived, my friend came over to film himself helping me in the kitchen (therefore he was chopping veggies for me) and I am going to karate tonight (no time to cook dinner!).  Therefore I made quiche!

This quiche is a combination of things I had in my refrigerator and inspiration from Elana Amsterdam and her Almond Flour Cookbook. Whenever I need a really fast pie crust or base for a quiche I make a version of Elana’s crust.  I mix 1 1/2 cups almond flour (I always use Honeyville Grains), 1/4 cup oil (I use grapeseed or olive oil), a pinch of salt, a little water (a teaspoon or two) and some dried herbs (I used a pinch of dried thyme today).  I mix this all together with a fork and press it into a pie tin or tart pan.  Bake at 350 for 20 minutes and allow to cool slightly while preparing the inside of the quiche.

Today’s quiche was made from leftovers in my refrigerator and the veggies that my friend had chopped up this afternoon.
We chopped 3 green onions
1/4 green pepper
1 medium tomato
1/4 cup sliced deli ham

In a bowl whisk together 4 eggs
1/2 cup So Delicious Coconut Milk (or other milk or milk alternative)
pinch of salt and a little pepper

Put chopped veggies and meat in the bowl and stir to combine.

Add 1/2 cup goat cheese (omit if you need this to be dairy free or add a non-dairy cheese alternative)
Mix to combine.

Pour mixture into pan with pre-baked crust.  Bake at 350 for 20-30 minutes or until top is no longer “wet and wiggly”
Allow to cool for 30 minutes before serving.  I find that if I serve items made with almond flour before they are cooled, they tend to crumble apart.

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