And you thought I was going to make something with quinoa…
Yes I have reached the letter “Q” and today I have an interesting take on quiche. This recipe comes from a brand new book called The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Elana has a lovely blog that I really enjoy and she’s kindly given me a signed copy of the book to give away on my blog!
It’s been a little while since I did a cookbook giveaway, and I’m happy to be doing this once more.
To be eligible to win a signed copy of The Gluten-Free Almond Flour Cookbook, you need to do one or more of the following, and then leave me a comment at after this post telling me about it:
1. Blog about The Gluten-Free Almond Flour Cookbook giveaway with a link back to Healthy Green Kitchen.
2. Share a post from Healthy Green Kitchen through a social networking site such as Digg or Stumbleupon. There are buttons at the bottom of each post for your convenience!
4. If you mention the giveaway on Facebook and/or Twitter with a link back to the blog or the homepage of the website (see above), you’ll get an extra entry! Please leave me an extra comment to let me know if you do this!
This contest is open to US and Canadian residents and it will close at midnight EST on October 31st, so don’t wait too long to enter! Make sure I have a way to contact you (if you don’t have a blog, please leave your email address so I can let you know you won).
Now on to the healthy quiche recipe!
Savory Vegetable Quiche
from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam; small changes I made are in bold
First, make the crust:
Savory Pie Crust
1 1/2 cups blanched almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tb. minced scallions (white and green parts)- I didn’t have any scallions, so I used 1/2 tsp. onion powder instead
1/4 cup grapeseed oil – I used 1/8 cup olive oil and 1/8 cup butter instead
1 Tb. water
Preheat the oven to 350°F. In a large bowl, combine the almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2 inch or deep dish pie pan.
Bake for 12-15 minutes , until golden brown. Remove from the oven and let cool completely before filling.
Proceed with the quiche:
2 Tb. grapeseed oil- I used olive oil instead
1 medium onion, thinly sliced
2 cups broccoli, sliced into small spears (about 1 head broccoli)- 1 decreased the broccoli to 1 cup
1 cup thinly sliced mushrooms
1/4 cup finely chopped sun-dried tomatoes (dry packed)
1 small handful swiss chard, chopped (from my garden)
3-4 San Marzano or plum tomatoes, chopped (from my garden)
1 clove garlic, thinly sliced
3 large eggs, whisked
4 ounces goat cheese- I used feta cheese
1/2 tsp. sea salt
1 Savory Pie Crust, prebaked
Preheat the oven to 350°F.
Heat the oil in a large skillet over medium heat. Saute the onion for 8-10 minutes, until soft and translucent.
While you are cooking the onion, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes to the onion and saute for 15-20 minutes, until the broccoli softens.
In a large bowl, combine the eggs, cheese, and salt. Stir in the sauteed vegetables, then pour the mixture into the crust.
Bake for 30-25 minutes, until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes, then serve.
This book has scrumptious-looking recipes for everything from Eggplant Parmesan to Chocolate Cake with Fluffy Marshmallow Frosting. I’ll share another recipe from the book next week, and hopefully you’ll enter the contest!