Friday, June 8, 2018

Mushroom and Arugula Quiche

Yield: 9" round or 6 servings

Crust:
2 cups almond flour
2 cloves garlic, minced
1 tbsp fresh thyme, minced
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
1 tbsp water

Filling:
1 tbsp olive oil
1 cup crimini mushrooms, sliced
2 cups arugula, roughly chopped
6 large eggs
1/3 cup almond milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/4 cup goat cheese, crumbled (optional)

1. Preheat oven to 375F. Line a 9″ pie pan with parchment paper.
2. In a mixing bowl, stir together the almond flour, garlic, thyme, salt ,and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
3. Press the dough into prepared pan until evenly dispersed across the bottom and at least 1-inch up the sides.
4. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
5. In a large skillet over medium heat, warm olive oil. Cook the mushrooms, 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.
6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes. Stir in the goat cheese (if using) and the slightly cooled mushroom and arugula mixture.
7. Once the crust is done baking, pour in the egg mixture. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for at least 5 to 10 minutes before slicing with a sharp knife. Serve immediately.


https://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/

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