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Arugula and Cremini Quiche with Gluten Free Almond Meal Crust

Great for breakfast or brunch
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Breakfast
Cuisine American

Equipment

  • 1 Pie pan
  • 1 Small mixing bowl
  • 1 Medium mixing bowl
  • 1 Large skillet

Ingredients
  

Gluten-free Almond Crust

  • 2 cups almond meal or almond flour
  • 3 garlic cloves, pressed or minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil or avocado oil
  • 1 tbs water (or slightly more to blend the dough)

Egg Filling for Quiche

  • 3 cups baby arugula, roughly chopped
  • 1.5 cups cremini mushrooms, sliced
  • 6 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • 5 oz crumbled goat cheese

Oil to sautee and oil pie pan

Instructions
 

  • Preheat oven to 400 degrees F.
  • Grease a 9 inch pie pan with oil.
  • In a small mixing bowl, stir together almond meal/flour, garlic, thyme, salt and pepper. Pour in oil and water until mixture is roughly combined.
  • Press dough into prepared pie pan and about 1 inch or a little more up the sides. Bake until crust is lightly golden brown and firm to touch, about 15 minutes. Set aside.
  • Heat a large skillet over medium high heat, drizzle some oil and sautee mushrooms and sprinkle of salt until tender. Then add arugula and let it wilt, about 30 seconds. Transfer mixture and let cool.
  • In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Stir in goat cheese and slightly cooled mushroom/arugula mixture.
  • Pour the mixture into the pre-baked crust and bake for another 30 minutes, until center is firm to touch. Let quiche cool for 5-10 minutes and egg mixture will continue to cool. Serve warm.
Keyword Breakfast, egg, Eggs, Gluten Free, goat cheese, Quiche