Monday, October 11, 2010

Savory Veggie Quiche

This is an awesome recipe! I love the tang of tomatoes in every bite, and it's super healthy. I mostly followed the recipe in The Almond Flour Cookbook by Elana Amsterdam, but made a few adjustments to suit my tastes.

Like she says in the book, this dish is great for breakfast, lunch or dinner! Or all of the above, which is how I ate it when I first made it :D

Savory Veggie Quiche
GF/can be DF
(Adapted from The Almond Flour Cookbook by Elana Amsterdam)

Serves 6

2 tbsp grapeseed oil
2 c thinly sliced mushrooms*
1 c chopped spinach*
1 clove garlic, finely chopped
1 tbsp onion powder (original recipe calls for 1 med onion; if using, saute this first until soft, before adding mushrooms)
1/3 c sun-dried tomatoes in oil (or you can use 1/4 c dry packed)
3 large eggs, whisked
4 oz white cheese substitute (I've used fake mozzarella, as well as the real thing. Recipe calls for goat cheese)
1/2 tsp salt
1 savory pie crust, prebaked** (P.S. I have made this recipe before w/out the crust, and it's still as good. The crust does give a little extra texture though)
4-6 slices cooked bacon/turkey bacon, chopped*

Heat the oil in a large pan over medium heat. Saute the mushrooms for a few minutes, then add the spinach, garlic, onion powder and tomatoes. Saute for about 10 minutes (give or take; if using dry tomatoes, you probably want to cook a few extra minutes. The original recipe sautes for 15 min).

Preheat oven to 350 degrees F. Combine eggs, cheese and salt in a large bowl. Add all the veggies, and stir. Pour mixture into pie crust. Sprinkle bacon on top.

Bake in preheated oven for 30-35 minutes. Quiche should be browned a bit and cooked through. Let it cool on the counter for half an hour or until you can't stand it. Then serve it up!

*Notes: Elana's recipe uses 2 c broccoli and 1 c mushrooms, but I don't eat broccoli, so I upped the 'shrooms and added some spinach (I've used both fresh and frozen and both are good).

Also, the original recipe doesn't use any bacon, but when I made this the first time, I felt like it was missing something savory and meaty, so the next time I made it, I added some chopped bacon. Make sure you add it to the top of the dish, otherwise it gets lost in the multitude of flavors.

**Savory Pie Crust Recipe (also adapted from The Almond Flour Cookbook)

1 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp (or so) onion powder
1/4 c grapeseed oil
1 tbsp water

Preheat oven to 350 degrees F. Combine flour, salt, soda and onion powder in a bowl. In the center of the mixture, whisk together the oil and water. Incorporate the wet and dry ingredients. Press dough into a 9-inch (ish) pie pan.

Bake for 12-15 minutes. Crust is ready when golden brown. Remove from oven and cool before filling.

P.S. Forgot to mention, this recipe is just one of many delicious dishes you'll find at Linda's Gluten Free Wednesdays! Head on over and join the party!