Quiche is one of those dishes that wows guests, but is quite easy to make. My version uses a crust from one of my favorite food blogger’s cookbooks, The Almond Flour Cookbook, by Elana Amsterdam of ElanasPantry.com. She has a paleo cookbook coming out next month which I’ve totally pre-ordered.
I call this “clean the fridge” quiche because it’s something I make frequently on Fridays, which is the end of our “food” week. This is the day that I try to use up all the produce leftover so that I have room in my crisper drawers for my farmers market run on Saturday mornings. You can do this too! Quiche seriously is so flexible and absolutely delicious. So, take my ingredient list as a suggestion and make your own variation. Be sure to share your combinations with me so I can try ’em too. 🙂
- 1 1/2 cups blanched almond flour (Honeyville Grain brand recommended, only avail online)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp thyme
- 1/4 cup olive oil
- 1 TB water
- 1-2 leafs of kale, chopped up into bite size pieces
- 1-2 slices of organic ham
- 1 small carrot, chopped
- 1/3 cup shredded manchego cheese
- 1-2 TBs of dijon mustard (be sure to watch out for sugar! Not necessary for yummy dijon.)
- 3 eggs
- 6 TBs of creme fraiche or heavy whipping cream
- Preheat oven to 350 degrees.
- Mix dry ingredients.
- Add wet ingredients and mix 'em up.
- Press into a tarte pan. Bake for 10 minutes until just turning golden, but still mostly light colored.
- Preheat over to 425 degrees.
- Saute kale and carrots with a little oil of your choice.
- Shred cheese and put on the crust. Top with sauteed veggies and chopped ham.
- Whisk together mustard, eggs, and creme fraiche in a small bowl. Pour into crust.
- Bake at 425 for 25-30 minutes. Let cool for a couple minutes & serve!