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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.9
  • Total Fat: 35.5 g
  • Cholesterol: 151.8 mg
  • Sodium: 733.6 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 10.4 g

View full nutritional breakdown of Mushroom Quiche with Savory Almond Flour Crust calories by ingredient
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Mushroom Quiche with Savory Almond Flour Crust

Submitted by: AUNTFOOFY
Mushroom Quiche with Savory Almond Flour Crust

Introduction

My favorite quiche recipe combined with Elana Amsterdam's Savory Pie Crust recipe makes a yummy vegetarian, gluten-free, low carb meal. My favorite quiche recipe combined with Elana Amsterdam's Savory Pie Crust recipe makes a yummy vegetarian, gluten-free, low carb meal.
Number of Servings: 8

Ingredients

    Crust:
    1.5 cups blanched almond flour
    1/2 tsp sea salt
    1/2 tsp baking soda
    1 Tbsp minced scallion
    1/4 cup grapeseed oil
    1 Tbsp water

    Quiche:
    3 Tbsp unsalted butter
    2 Tbsp shallot
    1 8oz pkg mushrooms, sliced
    1.5 tsp salt
    1 tsp lemon juice
    4 eggs
    1 cup heavy cream
    1/8 tsp black pepper
    1/8 tsp nutmeg
    1/2 cup swiss cheese, grated

Tips

Feel free to add other ingredients such as spinach, asparagus, etc. to customize your quiche. Enjoy!


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Directions

Crust:
Preheat oven to 350 degrees. In large bowl combine dry ingredients (almond flour, salt, baking soda and scallions.) In small bowl whisk together wet ingredients (grapeseed oil and water.) Stir wet ingredients into the almond flour mixture and mix thoroughly. Press dough into a greased deep-dish pie pan. Bake for 12-15 mins until golden brown. Allow to cool completely before filling.
Quiche:
Preheat oven to 350 degrees. Melt butter in skillet, add shallots and cook for a few mins stirring constantly. Add mushrooms, 1 tsp salt and and lemon juice. Cover and simmer on low heat for 10 minutes. Uncover, increase heat and boil for 5-10 mins until liquid is completely evaporated. Stir frequently to prevent scorching. Put mushroom mixture in pie shell. Beat eggs, cream and remaining 1/2 tsp salt, pepper and nutmeg. Pour over mushrooms. Sprinkle with cheese. Bake for 35 minutes, or until knife inserted into middle comes out clean.

Serving Size: 1 9.5 inch deep dish pie (8 slices)

Number of Servings: 8

Recipe submitted by SparkPeople user AUNTFOOFY.






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