I
needed to make a crust that was low gluten/keto friendly so my hubby would want
to try it. So in addition to the crustless
quiche recipes I am sharing this month, here is one made with almond flour to
create the crust. This crust was shared
on the blog Cookie and Kate.
RECIPE THEME
Gruyere
Quiche with Almond Crust
Crust
2 cups almond flour
1 Tablespoon minced
fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
pinch of ground black
pepper
pinch of crushed red
pepper flakes
1/3 cup olive oil
1 Tablespoon + 1
teaspoon water
Quiche
1 Tablespoon olive oil
3 shallots, minced
(about 1/2 cup)
3 cloves of garlic,
minced
1 bunch of mustard
greens, roughly chopped (about 2 cups)
1/4 cup dry white wine
(or veggies stock)
1/2 cup whole milk
4 large eggs
1/2 cup grated Gruyere
cheese
generous pinch of
ground nutmeg
1 teaspoon salt
pinch of black pepper
Directions
Place a rack in the
center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie
plate with oil. In a large bowl whisk together the almond four, garlic, thyme,
salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix
until well combined. Press the dough into your greased tart pan or pie plate
making sure the dough goes at least 1 1/4 inches up the sides. Bake until the
crust is lightly golden and firm to the touch. About 18 minutes.
In a large cast iron
skillet heat the oil over medium heat. Add the shallots and garlic and cook,
stirring often until they begin to soften up and become fragrant, about 5
minutes. Add the mustard greens and cook, stirring often until they begin
to wilt a bit. Add the wine and continue to cook until the moisture evaporates.
Remove the veggies from the heat and set aside.
In a large bowl whisk
together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked
veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and
place back in the oven and bake until the crust is a deep golden brown and the center
is set. About 30-35 minutes. If the crust begins to brown too quickly place tin
foil around the edges to prevent it from burning.
Let the crust cool for
about 5 minutes before slicing and serving. Serves 6.
RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.
The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)
Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals
November 2019 - Pies
December 2019 - Mocktails
No comments:
Post a Comment