Healthy Vegetable Quiche
I’m so glad we now have a healthy alternative to the standard quiche recipe. Yes, I agree, those yummy quiche recipes that we’ve used since the 70’s are fabulous – and also full of creme, cheeses and don’t forget all the carbs in the crust! So here is one option that is not only a healthier option, but so easy. We love easy!!
ALMOND FLOUR CRUST
This recipe is based on the recipe found in Elana Amsterdam’s fabulous cookbook, The Gluten-Free Almond Flour Cookbook that I have been raving about. She includes fresh herbs or scallions in her recipe. The following is the basic recipe and you can decide if you’d like to add more flavor to it depending on your quiche filling.
- 1 1/2 cups blanched almond flour
- 1/2 tsp. sea salt
- 1 tbls. minced fresh herbs, scallions, etc.
- 1/4 cup grapeseed oil
- 1 tbls. water
Preheat oven to 350°. Combine the almond flour, salt and herbs in a large bowl. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press into a 9″ tart pan or pie pan. (Hands work best for this task). Bake for about 15 mins, until golden brown and remove from oven. Let cool before filling.
- 5 eggs
- 3/4 cup rice or almond milk (unsweetened)
- Approx. 1 1/2 cups of filling ingredients (mixture of veggies, combination of meat and veggies, etc.)
- 1/2 onion, roughly sliced (to fit in food processor)
- 1/2-3/4 tsp. salt (depending on taste)
- 1/2 tsp. pepper
- Fresh nutmeg
1. To prepare veggies, use shredder attachment for food processor. Shove a chunk of cauliflower, small bunch of broccoli , two or three carrots, and onion half through the shredder until you have small veggie “pellets”. Lightly steam veggies, or saute in a bit of coconut or olive oil until they soften. (I have also put the veggies in raw – without sauteing – and it worked fine, they’re just a bit crunchier).
2. Whisk eggs, rice/almond milk, salt and pepper together until completely combined and smooth. You can also add any spices or fresh herbs at this point and combine well.
3. Place approximately 1 1/2 cups of the prepared veggies into the pre-baked pie crust. Pour quiche filling over the veggies. You might shave a bit of fresh nutmeg on the top for a bit of extra flavor.
4. Bake in a 350° oven until set – about 25-30 minutes (but keep checking to be sure since all ovens and pans are different). Let cool on a wire rack a bit before serving.