Almond Crust Cheese Quiche

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.

Gruyere Quiche with Almond Crust

Crust

2 cups almond flour

3 cloves of garlic, minced

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