Almond Flour Crust Quiche
I feel like quiches are such an elegant brunch dish. I LOVE brunch so much! When I tell my husband or friends we’ll be having quiche it’s an, “Oh, how fancy…” pinky out kind of response. Bask in that glory for as long as possible. Seriously. Do it.
In all honesty, I made this because I forgot to buy food for lunches for my husband and I for the week. Regardless, it’s delicious and great because you can use what you have in the house already. And this recipe can be used as a base to the additions you want – all veggie, all meat, whatever you want! Plus, who doesn’t like a recipe that can be eaten for any meal?
The crust I’m especially proud of because it’s flakey and you wouldn’t even know it’s healthy for you. You can fool your guests, kiddos, even those husbands that are reluctant to eat your healthy creations. And I’m sure you’ll be seeing it a lot more in recipes to come…pies perhaps? Uhhh, 100%!
Almond Flour Crust Quiche
Ingredients
Crust
- 1 cup + 2 tablespoons almond flour
- 3 tablespoons brown rice flour
- 2 eggs lightly beaten
- 4 tablespoons melted coconut oil
- ¼ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon Pink Himalayan salt
Quiche
- 1-2 tablespoons avocado oil (or oil of choice)
- 6 eggs
- ¼ cup almond milk (or milk of choice)
- ½ teaspoon Pink Himalayan salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 chicken sausage link sliced into half moons
- ½ cup uncooked mushrooms, sliced
- ¼ cup asparagus, sliced
- ¼ cup uncooked broccoli, broken into small florets
- ½ cup manchego cheese, grated (optional)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl combine almond flour, brown rice flour, eggs, coconut oil, baking powder, garlic powder, salt. Mix until it forms a soft dough. Will be a cookie dough consistency.
- Press dough into a greased pie dish with your fingers until it forms a pie crust shape and poke holes in the bottom of the crust with a fork a few times. This will help it become flakey.
- Bake the crust for 12-15 minutes then remove and let cool slightly before adding quiche mixture.
- While the crust bakes, slice your sausage and veggies.
- Sauté sausage 5-6 minutes until lightly browned. Remove sausage from the pan and set aside.
- In the same pan used for the sausage add 1-2 tablespoons oil and heat until hot but not smoking. Add the veggies and sauté 4-5 minutes until just softened.
- While the veggies cook, whisk the eggs, milk, salt, pepper, garlic powder, and cheese until well combined.
- Add the cooked sausage and veggies to the bottom of the crust. Top with the egg mixture until the crust is filled. Bake for 25-30 minutes until the egg mixture is lightly browned and set.
- Let cool 10 minutes before serving.