Mushroom Onion Quiche
INGREDIENTS:
- For the Gluten Free Crust
- 1.5 cups of almond flour
- 1/3 cup of olive oil / raw tahini paste
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 tsp of dried oregano
FOR THE FILLING
- 1 cup chopped white mushrooms
- 2 small onions, finely chopped
- 3 cloves garlic, finely chopped
- ½ tsp fine grain sea salt
- 3 eggs
- 1/2 cup lite canned coconut milk
- 2 Tbsp nutritional yeast – optional***
INSTRUCTIONS
- Preheat your oven to 375F.
- Grease a large 10″ pie plate with oil and set aside
- In a large bowl, combine all of the crust ingredients
- Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the dish
- Place in the oven and bake for 20 minutes, then remove and set aside
- While the crust is baking, make your filling
- Preheat a small saute pan on medium heat
- Add the oil and mushrooms and season with salt
- Sauté the onions for about 5 minutes, then add the when the mushrooms are just about done and allow to wilt. Set aside.
- In a medium sized bowl, whisk together the eggs, coconut milk milk, salt, pepper and mushrooms and onions
- Pour the filling into the crust and bake for another 30 minutes, or until golden brown
- Let the quiche sit for about 5 minutes before cutting and serving
Makes: 10 servings
Calories per serving: 180 / fat: 8 g / carbs: 4 g / sugar: 2 g / protein: 7 g
