Apparently, Google doesn't like bloggers to double post.
Thursday, April 6, 2017
Wednesday, March 22, 2017
|Spinach & Cheese Quiche|
This is my favorite quiche. The crust is amazing... I pulled a twist on Elana's wonderful savory crust recipe from her first cookbook... using bacon grease... mmm.
Alternate version: I have also made this quiche with leftovers from a whole chicken baked with vegetables (ex: onions, garlic, green beans, and mushrooms). Since it was about 3/4 cup, I just added 1/2 cup cream, 6 eggs, s&p, and topped with monterrey jack or swiss cheese. Picture at bottom.
Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)
1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced onions, shallots, or scallions
4 Tablespoons bacon grease (from organic pastured animals), butter, or coconut oil
+ a little extra for greasing a 9 inch tart pan.
1 tablespoon water
Preheat the oven to 350 degrees. Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the grease and water and mix together. Press the dough into a greased 9-inch or 10-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.
1-2 Tablespoons organic grass fed butter
small onion, chopped
2-3 large garlic cloves, minced or diced
1/2 bag of frozen organic spinach, cooked to instructions OR fresh, cooked equalling about 5-6 oz.
1/2 cup cream
about 6 ounces sliced or shredded swiss cheese
Saute the onions and garlic into the butter until translucent. Add to a bowl with eggs, spinach, and cream and mix well. Add salt and pepper, to taste. Pour into baked crust and top with cheese. Bake at 350˚F until browned slightly and just set in the middle, around 25 - 35 minutes. Be careful not to over-cook it and dry it out. Let sit 5 minutes, then serve or refrigerate until later and heat up to serve. Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.
|Leftover Quiche (alternate version in notes)|