gluten free quiche

Part 1: The Crust

  • 1 1/2 cups Blanched Almond Flour
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/4 cup Grapeseed Oil
  • 1 tbsp Water

Part 2: The Filling

  • 2 whole Eggs + 3 egg Whites
  • 2-3 Roasted Peppers (or Trader Joe’s roasted bell peppers from the jar), chopped
  • 1/2 cup Baby Spinach
  • 1/4-1/2 Goat Cheese rolled in Herbs
  • 9 Grape Tomatoes, halved

Part One: Preheat your oven to 350 F. Combine the almond flour and salt in a large bowl. In a separate bowl or cup,whisk together the oil and water. Add the wet ingredients to the dry and mix until well combined. Press the dough into a 9 1/2″ or deep-dish pie pan. Bake for 12-15 minutes until golden and remove from oven. Allow to cool before filling.

You can make the crust the night before, wrap it in plastic and then fill it in the morning. But if you’re preparing everything at once, prep the filling while the crust is cooling.

Part Two: Preheat oven to 350 F. In a small bowl, beat the eggs and egg whites and set aside. Spread the chopped roasted peppers on your prepared and cooled almond crust. Sprinkle the peppers with the herbed goat cheese and top with the baby spinach leaves. Pour the beaten eggs over the layers. Arrange the halved grape tomatoes around the edges of your quiche. Place in your preheated oven and bake for 30-35 minutes, until browned around the edges. Serve warm & enjoy!

Source: Erica Miss America


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