By Maggie A.
CRUST
2 cups almond flour
¼ tsp. baking soda
¼ tsp. salt
1 egg
¼ cup melted butter
Mix dry ingredients together. In a cup, mix the egg with about 2 tbsp. water. Add the melted butter to the dry ingredients and give it a little stir, then add just enough of the egg mixture to make the mixture crumbly, but still wet enough to stick together (I usually use about half the egg mixture). With wet hands pat the mixture into a pie 9” pie shell (or an 8” x 8” square cake pan). Prick with a fork and bake for about 5 minutes at 310-325F (depending on your oven). Remove from oven and set aside.
FILLING
1 onion, finely chopped
½-1 red pepper, chopped or cut into long, thin slices
½ a head of broccoli (can use both the flowers and stalks [finely chopped] if you like)
4 eggs, beaten with about 2 tbsp. water
A couple of handfuls of dark leafy greens (kale, spinach, arugula etc)
Grated cheddar, to your taste
OPTIONAL: ¼ cup parmesan
Put the onion and red pepper evenly over the surface of the pie shell. Arrange broccoli pieces over this, then add the greens on top [use as much as you can fit in, and don’t worry if the greens stick up past the edge of the pie shell; they’ll wilt down while it’s cooking].
If you’re using parmesan, mix it in with the eggs. Pour the egg mixture over the veggies, and sprinkle the cheese on top. [It’s easier if you pour the egg into the center of the pie, rather than evenly over the entire top, because that way the egg flows into all the little craters between veggies without any danger of overflowing.]
Bake at 300 until egg is set and cheese is melted and toasty (around 25 minutes in my oven). I can’t give an exact cooking time because my oven is so wonky that my baking times have no bearing on reality :o)
Check the quiche after 10 or so minutes, and if the crust is turning dark too quickly, cover the edges with tin foil for remainder of baking time.
Let sit a minute or two before slicing.
You can use this basic recipe for just about any type of quiche. I’ve made it with just spinach or just kale (sauté lightly and add garlic, if you tolerate it). And I’ve also made it with asparagus, red and yellow peppers, Spanish onion, and cherry tomato quarters.