This perfect, gluten-free quiche was our breakfast this morning. It had so much BIG flavor, it was almost impossible to stop eating. In fact, Andy ate THREE big pieces! Yes, I said 3! I chopped up a sweet and crisp apple, sprinkled it with some Chinese cassia cinnamon, poured two cups of coffee, and breakfast was complete!
What a great way to start our Sunday/funday together!
I don’t think I have ever said this before, but I am looking forward to Monday morning…breakfast leftovers, anyway!
I hope you like it as much as we did!
- 1 1/2 c almond flour or meal
- 1/4 c avocado oil or your favorite oil
- 1 T water
- 1/2 t salt
- 1/2 t baking soda
- very light dusting of stevia (optional)
- 1 yellow onion, chopped
- 2 cloves garlic, minced or crushed
- 1/4- 1/2 c sun-dried tomatoes, in EVOO. Minced
- 1 T lemon juice
- salt & pepper
- chipotle pepper flakes (optional)
- splash of agave nectar or honey (maybe a teaspoon)
- 1 T coconut oil
- 6-7 Large Eggs
- 3/4 c aged parmasean cheese, grated. If you aren’t into cheese, try nutritional yeast or your favorite vegan cheese.
- 2 c baby kale or spinach
- 1 t thyme, dried
- 1 t dried ground rosemary
- 1 t tarragon, dried
- 1/2 t anise seeds
- dash of truffle oil
- sausage or bacon would nice in this quiche, but totally optional
Preheat oven to 350 degress F.
Mix the dry ingredients and then add the wet. Press into a greased pie pan. Bake for 15-20 minutes. Set aside to cool.
Turn down the oven temp to 275 degrees F.
While the crust is cooking prepare the filling.
In a small saute pan on low/med-low, heat the coconut oil and add the chopped onion. Cook for 5-10 minutes, until the onions begin to soften. If using meat, add it now along with the garlic, salt, pepper, thyme, tarragon, anise seed, and chipotle pepper flakes and cook for another 3-5 minutes (if using meat, cook as long as you like). Stir in the lemon juice and then add the sun-dried tomatoes. Cook for another 3-5 minutes. Turn off the burner and set aside to cool for a few minutes.
In a medium bowl, beat the eggs and add a splash of agave nectar and a dash of salt and pepper.
When the crust is cool, sprinkle a 1/4 c of the cheese over the top, add the kale, and then the sauteed veggies to the top of the crust. Add another splash of lemon juice and then pour the egg mix over the top Sprinkle the last of the cheese and the ground rosemary and nutmeg on top. Bake for 30 minutes at 275 degrees F and then turn up the oven and bake at 375 degrees F for 20 minutes, or until the quiche is cooked through. NOTE: Make sure you take a toothpick or use a knife to check the middle of the quiche to make sure it is done all of the way through before you take it out of the oven.
Let the cooked quiche rest for 5-10 minutes before serving.