Paleo Quiche (gluten free, dairy free)
Its always important to ask yourself, how can I get more vegetables in my diet. Well this recipe ensure you are getting a healthy dose of fiber and antioxidant rich goodies. This is a simple yet delicious recipe for breakfast, brunch or dinner! It can be made on the weekend to be shared with family and friends or made during your meal prep for a quick breakfast to have on hand during the week. Enjoy!
Ingredients Crust • 2 cups almond meal (you can also use almond flour) • 3 garlic cloves, pressed or minced • 1 teaspoon dried thyme • ½ teaspoon salt • ¼ teaspoon freshly ground pepper • 1/3 cup olive oil • 1 tablespoon water
Filling • 3 cups baby spinach, roughly chopped • 1 ½ cups Cremini mushrooms, sliced • 1 tsp extra virgin olive oil • 6 large eggs • 1/3 cup unsweetened plain flax milk (or almond milk) • ½ teaspoon salt • ¼ teaspoon red pepper flakes
Directions 1. Preheat oven to 400 degrees Fahrenheit. Coat a 9” pie pan with extra virgin olive oil or coconut oil cooking spray. 2. In a mixing bowl, stir together almond meal, garlic, thyme, salt and pepper. Add the olive oil and water to the meal mixture and stir until combined. 3. Press the dough into your prepared pan using the bottom of the measuring cup to make sure it’s packed down and evenly dispersed across the bottom and about an inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15-20 minutes. 4. In a large skillet over medium heat, warm extra virgin olive oil. Cook the mushrooms with a pinch of salt, stirring occasionally, until tender for about 5-7 minutes. Add the spinach and lit it wilt while stirring, about 1 minute. 5. In a mixing bowl, which together the eggs, flax milk, salt and red pepper flakes. Stir in the spinach and mushroom mixture.
6. Once the crust is done, pour in the egg mixture and bake for 30 minutes, until the center is firm. Let the quiche cool for about 5 minutes before slicing with a sharp knife.
Recipe created by: Jasmine Washington