Gluten-Free Vegetable Quiche

Vegetable Quiche

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.

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