Quiche is one of my favorite dishes; it’s basically a flaky
crust filled with frittata. Once you master the basics of quiche making, you
can easily create many other versions of it using your favorite food
combinations. I hadn’t had quiche for several years, since I decided to go off
grain, but recently I decided to challenge myself to create
my version of grain free crust. The result is in this post. If you use this
recipe, please let me know your thoughts. Bon Appetite!
Preparation time: 1 hour and 15 minutes
Servings: 8
Preheat oven to 350f/150c
Crust:
1.5 cup almond flour
1.5 cup tapioca flour
6oz (12 tbsp) butter - melted
1 tsp salt
½ tsp baking soda
Mix all ingredients together.
1.5 cup almond flour
1.5 cup tapioca flour
6oz (12 tbsp) butter - melted
1 tsp salt
½ tsp baking soda
Mix all ingredients together.
Pad pie pan with the dough. Use your fingers to create 1/2 inch edge.
Bake for 20 minutes.
Quiche filling:
1/2 large onion - chopped
8oz/250gr fresh mushrooms - sliced
6oz/170gr fresh spinach - chopped
1 cup feta cheese- crumbled
4 eggs
1/4 cup tapioca flour
1 tbsp butter
1 tbsp oil
Salt and pepper
On high heat sauté onion and mushrooms with butter, oil, and salt & pepper - for about 10-15 minutes or until both mushrooms and onions are caramelized.
Add spinach and mix for another 2 minutes, or until spinach is completely wilted.
In a large bowl mix together eggs, cheese, tapioca flour, and salt & pepper.
Add sautéed vegetables and mix.
Pour mixture into crust and bake for another 40 minutes.
