Yes, folks, I am obsessing again. I am still enjoying making over some of my favorite recipes into gluten free, grain free delicious meals.
On Saturday I made an Almond meal crust for a broccoli & cheddar quiche. It was very good but the crust had the texture of a graham cracker crust and flaked apart much too easily. I originally added just butter and olive oil to the crust so it was no surprise that this happened.
On Sunday I decided to re-work the crust. I used 1/2 ground flax meal & 1/2 almond meal. I also added 1 egg. The result was a more traditional crust that holds together. So good! Recipe below.
RECIPE- Asparagus & Cheese Quiche with a Flax & Almond meal crust
- 3/4 cup Almond Meal
- 3/4 cup Flax Meal
- 2 Tbs softened Butter (Olive oil can also be used)
- 1 Large Egg
- pinch of salt
- 3 Large Eggs
- 1 bunch of Asparagus, washed & cut into 1 inch pieces
- 1 medium onion diced
- 2 cloves fresh garlic minced or pressed
- Olive oil to saute the vegetables in
- 1/4 cup half & half (or cream)
- 1/4 cup ricotta cheese (low fat can be used if desired)
- 1/4 cup shredded cheddar + extra to sprinkle on top
- 1/4 cup shredded fontina (or any white cheese you have on hand)
- pinch of ground nutmeg
- pinch of salt
- pinch of pepper
- Preheat oven to 350 degrees F.
- In medium bowl, beat 1 egg with softened butter & salt. Mix almond meal & flax meal into the mixture.
- Knead until well combined and forms a ball.
- Press the mixture into a 9" pie pan. Start by pressing the dough into the bottom and working it up to the sides of the pan. It will take some time and work, but you will end up with a nice even crust. You can make a decorative edge on crust if desired.
- Pre-bake crust in 350 degree oven for about 15 minutes to firm it up.
- While crust is baking, saute asparagus & diced onion in a small amount of olive oil until softened. Set aside to cool a bit
- In a medium bowl beat 3 eggs & cream together.
- Add remaining cheeses & ingredients to egg mixture, seasoning to taste with salt an pepper
- Add the sauteed asparagus & onions.
- Pour this mixture evenly into the pre-baked pie crust
- Sprinkle the reserved shredded cheddar on top
- Bake for 30 - 35 minutes (or until firmed up and done)
- Cool for at least 25 minutes before serving.
Note: Based on eating a low carb low sugar meal this quiche is considered a healthy choice. If you are trying to cut calories or fat then you can substitute lower fat cheese, milk & use an egg substitute to help this fit into your plan. I love the idea of not using a flour crust which is usually my favorite part of any quiche.
If you wanted to make the broccoli version, just substitute 1 large crown of broccoli chopped in small pieces for the asparagus. You can add any vegetables you like but be sure to saute them first before adding to the filling.