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Arugula Cremini Quiche

URL: https://cookieandkate.com/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/

Ingredients

Gluten-free almond meal crust

  • 2 cups almond meal or almond flour
  • 3 cloves garlic
  • 1 tablespoon minced fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup olive oil
  • 1 tablespoon water
  • 1 teaspoon water

Arugula, Cremini mushroom and goat cheese filling

  • 3 cups baby arugula
  • 1 ½ cups Cremini mushrooms
  • 6 large eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 5 ounces goat cheese

Instructions

  1. Preheat the oven to 400°F and grease a 10-inch cast iron skillet or 9-inch pie pan.
  2. In a bowl, mix almond meal, garlic, thyme, salt, and pepper, then add olive oil and water, stirring until combined.
  3. Press the dough into the prepared skillet or pan and bake for 15 to 20 minutes until lightly golden.
  4. In a skillet, heat olive oil and cook mushrooms with a dash of salt until tender, then add arugula and wilt for about 30 seconds.
  5. Transfer the mushroom and arugula mixture to a plate to cool.
  6. In a bowl, whisk together eggs, milk, salt, and red pepper, then stir in goat cheese and the cooled mushroom mixture.
  7. Pour the egg mixture into the baked crust and bake for 30 minutes until the center is firm.
  8. Let the quiche cool for 5 to 10 minutes before slicing and serve immediately.

Nutrition Facts (estimated)

Servings
6
Calories
250
Total fat
18g
Total carbohydrates
14g
Total protein
12g
Sodium
300mg
Cholesterol
200mg

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