Almond Flour Quiche
Contributed by, Catherine Barry
120 grams heavy cream 35 grams shallots, minced 50 grams mushrooms, chopped 60 grams spinach, chopped 12 grams garlic, minced 200 grams egg, whisked 96 grams greyere (or cheddar), shredded 224 grams almond flour 55 grams olive oil
Preheat oven to 400 degrees and grease a 9" pie plate with oil
In a mixing bowl, stir together the almond meal, thyme, 8 grams of the garlic, salt and pepper
Pour 40 grams of the oil into the mixture and stir until combined, adding 1 Tbs of water as necessary
Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.
Over medium heat, add the remaining 15 grams of oil into a large skillet. Cook the mushrooms, remaining 4 grams garlic, and the spinach until tender
In a large bowl, whisk together the cream, eggs, salt and pepper before adding the shredded cheese
Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.