SPINACH-CRUSTED QUICHE

with SPINACH + ALMOND FLOURS

Ingredients for Crust

• 2 cups (200g) Hearthy blanched almond flour
• 1/4 cup (35g) Hearthy spinach flour
• 1/2 tsp salt
• 1/3 cup (70mL) vegetable oil
• 1 large egg, beaten

Ingredients for Filling

• 3 large eggs
• 1/4 cup heavy cream
• 1/4 cup milk
• 1/4 tsp salt and pepper
• 1 cup shredded cheese
• 1 cup baby spinach, chopped
  

Recipe

Preheat your oven to 350°F.

In a large bowl, mix all of the crust ingredients  (in order they are listed). Alternatively you can pulse them in a food processor. Pour 3/4 of the crust dough into a tart pan and, with the flat bottom of a glass, press down to create the base of the crust. Place the remaining crust crumbles along the edges of the round tart pan and use the bottom corner/side of the glass to press the crust against the sides of the pan. Bake the crust at 350°F for 10 minutes.

In a second large bowl, whisk the eggs until the whites and yolks are blended together. Whisk in the heavy cream and milk. Season with salt and pepper to taste, then stir in the shredded cheese and chopped spinach.

Pour the mixture into the par-baked crust. Spread the spinach in an even layer. Cover the edges of the crust with a pie shield to avoid over-toasting. If you don’t have a pie shield, you can create one with foil. Bake the quiche for 20 minutes, or until you see bits of golden brown on top. Enjoy!