Savory Pie Crust with Almond Flour from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
This wonderful pie can be a meal for breakfast, lunch or dinner! Almond flour is very tasty, lower in carbohydrates and quite high in protein. Make it ahead and have leftovers for future meals.
1 ½ cups almond flour
½ tsp. sea salt
½ tsp. baking soda
1 tbsp. minced scallions (white and green parts)
¼ cup grapeseed oil
1 tbsp water
Preheat oven to 350 degrees. In a large bowl combine the almond flour, salt, baking soda and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 ½ inch or deep dish pie pan.
Bake for 12-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
Vegetable Quiche Filling:
Combine all sorts of veggies for this savory pie. This one is made with dark greens, but broccoli or cauliflower can be substituted as well.
2 tbsp grapeseed oil
1 large shallot thinly sliced
3 cups chopped greens – baby kale greens or spinach
1 clove garlic minced
¼ chopped red pepper
½ cup sliced Shiitake mushrooms
3 large eggs – whisked
½ tsp sea salt
Optional: 4 ounces goat cheese or other non-dairy cheese like almond cheese.
Preheat over 350 degrees F.
Sauté shallot in oil in a large skillet over a medium heat for 3-4 min. Add baby greens, mushrooms, red pepper and sauté for 5-7 minutes. In large bowl combine eggs, cheese and salt. Stir in sautéed vegetables, then pour mixture into the crust.
Bake for 30 – 35 minutes until browned around the edges and cooked through. Let the quiche cool in pan for 30 minutes then serve.