Sunday’s are meant for sleeping in and brunch. I have a fantastic recipe for you. This vegetable quiche with an almond flour crust goes along nicely with that a nice spring salad. The best part is, not only is this meal super healthy, it tastes fantastic too! We also had some cinnamon raisin bagels for toasting (carbs = life when you’re a runner).
Vegetable Quiche (gluten free)
- 2 1/4 cups Almond Flour
- 1/3 cup olive oil
- 2-3 Tablespoons water
- Fresh Rosemary and Thyme, chopped up (about 2-3 Tablespoons)
- 3-4 cloves of garlic, minced
- Sea Salt and Pepper to taste
- 7 eggs
- 1/3 cup plain almond milk
- 1/2 onion, diced
- 2 cloves garlic, minced
- broccoli, cut up into very small pieces (1/2 – 3/4 cup)
- 2-3 large handfuls of spinach
- Salt and Pepper to Taste
- 1/2 cup cheddar and/or fontina cheese
1.) Preheat oven to 375 degrees.
2.) Mix together all crust ingredients and then press into a greased pie pan to form the crust.
3.) Bake for 15-17 minutes. Make sure the crust doesn’t become burnt!
4.)Saute the onion, garlic, broccoli, and spinach in a pan for about 8 minutes. Set aside to let cool.
4.) Whisk together the eggs, almond milk, salt, and pepper. Add the cheese and the cooled down vegetables and mix together well. Pour the mixture into the baked pie crust.
5.) Bake in the oven for about 30 – 35 minutes. Check to make sure the center is firm and a toothpick comes out clean. Set aside to let cool for 10 minutes then serve immediately.
6.) This makes a great easy breakfast the next morning too! 🙂