Growing up, quiche was always a special occasion dish. I remember my Mom making large quiches in her pottery pie dish for family brunches. I guess it was a special dish because it’s a bit of a chore to make short crust pastry, roll it out, form it and blind bake it, (I hate blind baking). The best thing about this quiche is that the pastry is very easy, very quick and won’t ruin with overhandling the way a typical, flour-based short crust pastry would.
I call this recipe Whenever Quiche because it’s a dish you could literally make whenever, for whatever and for whomever. In our house, I eat a piece every week day for breakfast; Pat eats a piece every week day as his after-work snack. I make the quiche on the weekend, slice it into eight pieces, and have it in the fridge, ready to help ourselves to slices when we want. I love making this quiche because it’s easy, it’s doable and it’s incredibly versatile. I like versatile recipes.
If you’ve made my Gluten-free Strawberry Tarts, you’ll notice that the crusts are very similar. In fact, this quiche crust is a simple savoury version of the tarts. This recipe’s crust has garlic in it, but that could be substituted for chives, parmesan cheese, dried herbs or spices. See? Versatile!
This recipe is inspired by Maria Emmerich’s Greek Quiche. It is in both US cups and UK weights.
3 cups / 300g almond flour (ground almonds)
4 tbsp butter + 1 tbsp for the filling
2 cloves garlic, minced
1 egg + 6 eggs for the filling
2 cups / 100g fresh spinach
2 pieces of bacon, diced
2 small onions, chopped
2 cups / 150g mushrooms chopped
1 yellow pepper
2/3 cup /150g full fat cream cheese
salt and pepper to taste
1. Preheat your oven to 160’C / 325’F. Grease your pie dish with butter.
2. In a medium bowl, combine 4 tbsp butter, almond flour, the minced garlic and one egg. Using your hands, mix the dough together until it becomes sticky and the butter is mixed through. Transfer to your pie dish and form your crust.
3.Bake for 15 minutes or until it starts to golden – if you leave it too long in the oven, you run the risk of the crust sticking to the pie dish. When you remove it from the oven, the bottom of the crust may have risen slightly. Gently flatten it again, using the back of a spoon. Leave to cool.
4. Heat a frying pan on medium high. Melt 1 tbsp butter and sauté the onions, bacon, peppers and mushrooms in it for about 7 minutes or until soft. Transfer to your baked pie crust and spread evenly.
5. Return the frying pan to the heat and add the spinach to quickly wilt it. No need to add butter, the spinach can just cook in any remaining fat. After a minute, transfer the spinach to the crust and spread evenly.
6. Dot the cream cheese on top.
7. In a medium bowl, whisk 6 eggs together. Pour them over top of your quiche fillings. Using a butter knife, mix around the fillings for even distribution. Bake for 20-25 minutes, or until the egg mixture is cooked through. Remove from the oven and allow to cool before eating.
This recipe is primal, lacto-paleo, keto, gluten-free, grain-free and sugar-free.
If you are strict paleo, swap the butter for coconut oil or ghee, and omit the cheese.
Nutritional information per serving, based on the listed ingredients: 477 kcal, 40g fat, 6.7g carbs, 20.6g protein.
To change things up, change the cheese: try feta, goat cheese or any other delicious, full fat soft cheese.
Swap bacon for prosciutto, smoked salmon or cooked salmon. Maybe mackerel, even sausage. Or go meat-free.
Any vegetable will do with this as well, you could even try a Mediterranean-style quiche with olives, sundried tomatoes and artichokes.
With fillings, the sky is the limit really!
What’s your favourite quiche fililng?
Do you prefer your quiche hot or cold?
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