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Spinach, Mushroom, + Shallot Quiche with Almond Flour Crust

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Lunch & Dinner
Servings 6

Cooking & Baking Supplies

  • Quiche Dish Baking Pan

Ingredients  

Quiche Crust

  • 2 cups almond flour
  • 1 tbsp thyme (fresh or 1 tsp dry)
  • 1/3 cup olive oil
  • 4 tbsp water
  • 2 garlic cloves, minced
  • salt

Quiche

  • 1 cup spinach
  • 1/3 cup shallots, chopped
  • 1 cup mushrooms, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 6 eggs
  • 2/3 cup dairy free milk
  • 2 tsp Italian seasoning
  • 2 tbsp nutritional yeast
  • salt and pepper

Instructions 

  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, mix together all the quiche crust ingredients until a dough texture is formed.
  • Scoop out dough mixture and press into a pie dish. Make sure the dough goes up ¼’’ on all sides.
  • Place the quiche dish in the oven for 15-18 minutes. It should be lightly golden and firm when you remove it.
  • While the crust cooks, cut mushrooms, shallots, and garlic.
  • Heat a medium or large pan over medium heat and coat the base of the pan with olive oil. Add in shallots, mushrooms, and garlic with a sprinkle of salt and sauté for about 5 minutes until the vegetables are soft. Add in spinach and stir until wilted, about 1 minute. Remove the pan from the heat and let it cool.
  • In a medium mixing bowl, whisk together eggs, milk, Italian seasoning, nutritional yeast, salt and pepper.
  • Once the crust is removed from the oven, let it cool for 10 minutes then pour veggies over the entire base of the crust. Cover veggies entirely with the egg mixture.
  • Cook quiche for 30-35 minutes or until the center is firm and the crust is a darker golden brown. After you remove from the oven, allow quiche to cool for 10-15 minutes, sprinkle some thyme on top, and ENJOY!
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