Recipe tips

The almond crust recipe is adapted from Clean Eating Magazine. While the recipe called for 2 teaspoons of butter, I used EVOO instead, and substituted different herbs and seasonings. You can change things up and make this crust your own.

I added 3 teaspoons of chopped freeze-dried basil to the crust mixture, as fresh basil is hard to come by this time of year. For fresh or freeze-dried herbs, I usually use the same quantities. But for most dried herbs, you should reduce the amount to one-third. So in this recipe, one teaspoon of dried basil should do the trick.

As the sun-dried tomatoes, feta and olives are salty on their own, I didn't add much salt or seasoning to the egg mixture, but feel free to add more or less to suit your taste.

It goes without saying, but you can play around with the toppings. You can substitute arugula for spinach, add goat cheese instead of feta, or even add red or green peppers.