TOASTED ALMOND QUICHE WITH TOMATOES AND FRESH HERBS (GRAIN FREE)
by guest blogger, Chef Kathryn Rogers of vivaciousdish.com
For anyone who has attempted grain-free pastries, you know the challenges of texture and stability, especially when it comes to pie crusts. This recipe – with the combination of buttery blanched almond flour lightened by arrowroot flour and uplifted by creamy grassfed butter – is my trusted winning combo every time. Toss in some finely chopped herbs and you have a guaranteed crowd pleasing base to adorn with sautéed vegetables and fluffy eggs in any pairing your heart desires.
Perhaps you will discover flavor inspiration with what’s in season at your local farmers market. Here we are winding down from winter kale to welcome spring onions and early tomatoes. Let’s feature them all!
YIELD: 1 quiche (8-10 servings)
PREP: 30 mins
COOK: 30-45 minutes
READY IN: 1.25 hours
This light and flaky grain-free crust is everything you would expect for a quiche with the added benefits of nutty flavor and freedom from inflammatory grains. Filled with seasonal vegetables and fluffy eggs, this savory pastry is a welcome addition to any brunch menu.
2 cups blanched almond flour
1/2 cup arrowroot flour/starch, plus more for rolling
1/2 tsp sea salt
4 Tbsp grassfed butter, plus 1 Tbsp more for sautéing
2-4 Tbsp cold water
1 dozen pasture-raised eggs
1 yellow onion
1 large organic tomato
6 kale leaves
Small bunches of fresh thyme, rosemary, basil and cilantro
Sea salt and black pepper to taste
1 cup organic creme fresh
Preheat oven to 350 degrees F.
Mix together almond flour, arrowroot and sea salt in a medium bowl.
Remove rosemary and thyme leaves from stems and finely chop to make about 1 Tbsp of each. Stir into flour mixture.
Use a pastry cutter to cut in 4 Tbsp butter until small, pea-sized balls are incorporated throughout flour mixture.
Add ice cold water, 1 Tbsp at a time, until dough just starts to come together.
Generously sprinkle a sheet of parchment with arrowroot flour. Place dough round on top and flatten slightly with your hand to make a circle. Generously coat the top of the dough with arrowroot flour.
Roll dough out into a circle about 1/4-1/2 inch thick. Shake off excess arrowroot flour and place in refrigerator as a single flat sheet.
Slice onion into thin 1/4 moons and sauté with butter over medium-low heat in a cast iron skillet.
Rinse kale, remove thickest part of stems, and chiffonade into 1/4 inch strips. Once onions are starting to caramelize and soften, add kale and cook a few minutes more.
Crack eggs into a medium bowl and whisk until smooth. Add sea salt and black pepper to taste.
Remove dough from refrigerator and gently flip over off the parchment into a pie plate. If the dough cracks, press together into a single layer in the plate with a slight lip around the edges. Use your fingers to shape dough edge into a scallop pattern.
Spread sautéed vegetables into the bottom of the pie pan, then pour whisked eggs evenly over the top.
Slice tomato into rounds and lay evenly on top of egg mixture.
Bake for 30-45 minutes until eggs are completely set.
In the meantime, chop 2 Tbsp cilantro and stir into creme fresh. Chiffonade basil leaves and set aside.
When the quiche is fully cooked, remove from the oven, slice and serve warm with a dollop of creme fresh and a sprinkling of basil. You can also serve the quiche at room temperature or chilled.
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