Description
If you’re looking for a light and savoury breakfast, lunch or dinner, this Mediterranean Quiche with Almond Crust is everything you need! It has a grain-free almond flour crust, and it’s packed with eggs, spinach, olives, sun-dried tomatoes and chunks of feta.
Ingredients
For the crust:
- 2 cups almond flour
- 3 teaspoons chopped fresh or freeze-dried basil, (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 egg
- 2 teaspoons extra virgin olive oil
For the filling:
- 2 cups spinach, packed
- 1/2 cup feta cubes
- 1/3 cup sun-dried tomatoes
- 1/3 cup pitted kalamata olives
- 5 eggs
- 1 cup unsweetened almond milk
- Dash of salt and pepper to taste
Instructions
For the crust:
- Pre-heat oven to 400F and grease a 10-inch pie plate or tart pan.
- In a medium-sized bowl, add the almond flour, basil, garlic powder, salt and pepper. Stir or whisk together until combined. Add the egg and oil, and use a fork to mix in with the dry ingredients. Keep mixing until a crumbly dough forms.
- Press the dough into the bottom of the prepared pan, and along the sides. Bake for 15-20 minutes, or until the edges of the crust start to brown.
For the filling:
- Layer the spinach, feta, sun-dried tomatoes and olives onto the almond crust.
- In a small bowl, whisk together the eggs, almond milk, salt and pepper. Pour over the toppings on the crust.
- Return to the oven and bake for another 30-35 minutes, or until the filling is set.
Notes
- The sun-dried tomatoes, feta and olives are salty on their own, so I didn’t add much salt or seasoning to the egg mixture. Feel free to add more or less salt or seasoning to suit your taste.
- Don’t worry if the egg mixture spills out over the crust when you’re pouring it on. It will still bake up beautifully. Just be sure to liberally grease your pie plate with cooking spray so it doesn’t burn on.
- I like to serve this quiche with a simple side of greens and freshly squeezed lemon juice.
- Leftovers can be stored in an airtight container in the fridge and enjoyed within 2-3 days.
- The almond crust recipe is adapted from Clean Eating Magazine.
