Arugula And Cremini Quiche With Gluten-Free Almond Meal Crust
This delicious gluten-free almond crust quiche is a delightful combination of earthy mushrooms, peppery arugula, and tangy goat cheese. The crust adds a rich flavor and satisfying texture, complementing the savory filling perfectly. A versatile dish suitable for breakfast, brunch, or a light dinner, this quiche is sure to impress with its flavors and wholesome ingredients.
— Constant Cookbook
Ingredients
- 2 cups almond meal or almond flour (I had better results with almond meal)
- 3 garlic cloves, pressed or minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup olive oil
- 1 tablespoon and 1 teaspoon water
- 3 cups baby arugula, roughly chopped
- 1 1/2 cups cleaned and sliced Cremini mushrooms
- Drizzle olive oil
- 6 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 5 ounces goat cheese, crumbled
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9″ pie pan with olive oil or cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 1/4 inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.
- In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.
- In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.
- Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.
Cook Time
55M
Prep Time
PT20M
Yield
6
Nutrition
- Calories: 458 calories
- Sugar Content: 2.3 g
- Sodium Content: 584.5 mg
- Fat Content: 37.6 g
- Saturated Fat Content: 8.2 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 10.7 g
- Fiber Content: 4.6 g
- Protein Content: 19.8 g
- Cholesterol Content: 196.9 mg
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