Mushroom Quiche with Almond Meal Crust

My dairy-version of this recipe is one of my gathering go-to's— whether it's for a family celebration or brunch with friends. I debuted this recipe at Thanksgiving one year but think it's delicious and simple dish to make anytime of year.

Making it for brunch? Here's some suggested pairings: a spinach salad with pomegranates and pecans, fresh berries with coconut whipped cream and mimosas made with grapefruit juice. 

Why no dairy? I avoid dairy because it helps keep my skin clear. But go ahead and try the original recipe with goats cheese if it's part of your diet. Delicious either way! 

Ingredients

Almond meal crust

  • 2 cups almond meal or almond flour
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme 
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup (good) olive oil
  • 1 tablespoon and 1 teaspoon water

Arugula and mushroom filling

  • 3 cups baby arugula, roughly chopped
  • 1½ cups cleaned and sliced Cremini mushrooms
  • Drizzle of (good) olive oil
  • 6 large organic eggs
  • ⅓ cup non-dairy milk of choice (I used almond milk)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or large tart pan with cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
  2. Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and up the sides (if you are using a cast iron skillet, make sure the dough goes at least 1¼ inch up the sides). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.
  3. In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.
  4. In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.
  5. Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.
Brooke RymerComment