Who doesn’t love a good quiche? My mum always made a good quiche growing up so I’ve always had a bit of a soft spot for them. But more often than not I’m just too lazy to make the pastry so just end up making an omelette/frittata instead. But last weekend I had some friends over for lunch so thought I should put in a little extra effort and make a tasty quiche crust.
The friends I had over are various permutations of gluten-free and dairy free, so I went to one of my number 1 resources for GF/DF pastry/crust recipes – Casey-Lee at Live Love Nourish! So below is Casey-Lee’s quiche crust recipe with my filling.
Time – about 1 hour
For the Quiche Crust (recipe by Live Love Nourish):
- 1.5 Cups almond meal
- 1/4 Cup tapioca flour
- 1 large, free range egg, lightly whisked
- 1 T Extra virgin olive oil
- 1 T water
- 1/4 t nutmeg
- pinch sea salt
- 5 large, button mushrooms
- 1 red onion, sliced
- 2 cloves garlic, minced
- handful of kale
- 10 sun-dried tomato halves
- 2 cups chopped pumpkin, roasted
- 7 large, free range eggs
- 1/2 cup almond milk
- sea salt and pepper to taste
- Pre-heat fan-forced oven to 180°C.
- Combine the crust ingredients together in a mixing bowl, they should come together as a dough, form into a ball. Place the ball between two pieces of greaseproof paper and use a rolling pin to roll the dough out to ~1/2cm thick.
- Carefully peel back the top layer of paper before carefully placing the crust (paper side UP) on top of a greased or lined pie dish. Mould the dough to the dish while peeling back the remaining sheet of baking paper. Use a fork to prick holes in the base (stops the crust puffing up) and bake in the oven for 10-12 minutes or until lightly golden. Set aside.
- Bring a fry pan to medium heat and add mushrooms, onion, tomatoes and garlic, sautée until cooked down, add the kale at the end to wilt slightly. Season well.
- Whisk eggs and almond milk together in a bowl.
- Spoon the mushroom/onion/kale mixture onto the pie crust and spread out evenly. Place the pieces of roasted pumpkin around the pie crust so they’re evenly spread out as well.
- Pour the egg mixture over the top. Option to sprinkle with feta or parmesan cheese.
- Bake in oven for 30-40 minutes or until eggs are cooked through.
- Serve as-is or with a side salad.