Thursday, March 28, 2013

Vegetable & Cream Cheese Quiche with Almond Crust

Quiche. I always associate it with spring - maybe it's because of the eggs (Easter Egg hunts) or the vegetables (Bye winter! Hello fresh veggies!) or because they're such an "Easter Brunch" friendly food (can be served room temperature). Either way, this quiche, made with an almond flour crust, is something I'll be serving all year long.

I've long been a fan of Elana's Pantry; her almond flour and coconut flour recipes are delicious and her cookbooks are gorgeous. I love her philosophy about food and the fact that she uses her grain-free diet as a way to treat her Multiple Sclerosis symptoms. (This is especially fascinating to me because my mother has MS and I'm always looking for alternative ways to help her cope.)

If I were trying to convince anyone to try a grain-free diet (cough, cough mom), this is one dish I'd present. Elana's chocolate chip cookies are another. 

Vegetable and Cream Cheese Quiche with Elana's Pantry Almond Crust

You'll need to make one recipe of Elana's savory pie crust recipe (there's a version of it here on another favorite of mine, Spunky Coconut's blog - or a version of it here on Elana's site) but you'll have to get her book to get the recipe I used. Here's what I typically do for my quiche fillings, you need:

4 eggs, whisked
2 small heads broccoli, roughly chopped
1 small onion, chopped
1 cup mushrooms, roughly chopped
4 tablespoons cream cheese
scallions and parmesan cheese for garnish
salt, pepper, & garlic powder, to taste

Preheat your oven to 350F. In a large bowl add all of the vegetables and dollops of the cream cheese (don't try to fully blend them in with the veggies/eggs), then add the eggs, salt, pepper and garlic powder. Add the mixture to your prebaked crust, top with some shaved parmesan and bake for about 35 minutes (it will be ready when the middle of the quiche has a wiggle to it). Let stand for at least 30 minutes before serving, garnish with scallions and more parmesan.


Betsy said...

Yum! We are so having this for dinner tonight!!! It is so rare that I have absolutely everything I need on hand to make a recipe that I find on a blog. Thank you so much for sharing!

I have been trying to cut down on our grain intake for the past several months. I think that as Americans we rely too much on grains - even those of who are gluten-free. That and sugar, ugh! Maybe I need to get Elena's cookbook for myself for Mother's Day. ;)

Good luck in your quest to convince others that dropping grains or at least limiting them is a good thing. I have been working on family members for years with some modest success. I figure it never hurts to keep trying.

Betsy said...

I need to preview before posting. Should have read those of us who are gluten-free. :) Also forgot to say that a few years ago we started cutting back on grains. Now I am working to get even more grains out of our diet. I still use some brown rice and quinoa, but try to use things like almond and coconut flour whenever I bake. I think our favorite thing to eat right now is socca. There are so many things you can add to it and it is quick, easy and fairly cheap.

Liz said...

lol Betsy, I do the same thing (need to preview before posting). I've never heard of socca! I must look it up! Thanks for reminding me about coconut flour too; it is good stuff - and so much fiber. Glad the see the quiche came out well!

BiteMeMore said...

I could definitely take a BITE outta this one - looks sooo tasty... hard to believe it's gluten-free! So savory - yum yum!