This recipe is so incredibly versatile. Not only can you add anything into the quiche, you can also use the recipe for the crust in a million different ways. I’ve used it to make pizza even. And if you don’t have flax, simply add more almond flour. Or, if you like add 1/4 cup of grated Parmesan cheese and a little less flax or almond flour. I find gluten free baking to be very forgiving. You don’t have to deal with over mixing, which is great if you have kids helping out. Almond flour is also more nutritious than regular flour and is high in protein and low in carbs. You can even find hazelnut flour now, which I’ve substituted in some of my cookie recipes, but might also be nice for a quiche crust.
Grain Free Crust
- 1 cup almond flour
- 1/2 cup ground flax seeds
- 1/4 cup olive oil
- 1 Tablespoon water
- 1/2 teaspoon baking soda
- 1 Tablespoon green onions, or other herbs, chopped
Heat Oven to 350 degrees Fahrenheit. Mix ingredients in a medium bowl until combined. Pour into a pie plate and press evenly along the bottom and up the sides. Cook until golden brown, about 13-15 minutes. Let cool completely before adding quiche mixture.
Swiss Chard and Cheddar Quiche
- 4 large eggs
- 1 Tablespoon olive oil
- 2 cups of chopped Swiss chard, kale or spinach
- 1/2 cup of grated cheddar, or your choice of cheese
- 1 Tablespoon sour cream, I prefer 14%, optional
- 1/4 teaspoon od salt & pepper
Heat a saucepan over medium high heat with 1 tablespoon of oil, add Swiss chard and cook for 2-5 minutes, until all the water is released. In a bowl beat eggs with sour cream and add cheese. When the crust is cool pour the egg mixture in and place the swiss chard evenly on top. Bake at 350 degrees Celsius for 20-30 minutes. When it’s not soft in the centre it is done.