Quiches, originally known as ‘tarts’, were being made in the medieval period in Europe, and the recipes that became popular are said to have come from Germany, in Europe, as early as the 1500s. The term ‘quiche’ comes from the German word ‘kuchen’, meaning ‘cake’, and it was altered by the French to the common word used today. Quiche is a pastry food dish like a lid-less pie, that is usually cooked in an oven, and is commonly eaten as a savory food. Quiche fillings are made primarily of cream or milk and eggs, and meat like bacon, vegetables, cheese, and seafood are common additions. This quiche recipe is simple and it sticks to the staples. It is a “true winner” in our home! Do you have a special quiche recipe to share? What do you love to use for filling? I would love to know!
- 2 cups Almond Meal
- 4 Garlic Cloves Brother's Produce
- 1 tbsp Fresh Thyme Brother's Produce
- 1/3 cup Olive Oil Garcia Del La Cruz
- 1 tbsp Water
- 1 tsp Water
- 3 cups Spinach Brother's Produce
- 1 1/2 cups Mushrooms Brother's Produce
- 6 Eggs
- 1/3 cup Almond Milk
- Himalayan Pink Salt
- Peppercorn Black Spicely Organics
- Preheat oven to 400 degrees F.
- Grease a 9″ pie pan with olive oil. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. P
- Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared 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.
- In a large skillet over medium heat, heat olive oil. Cook the mushrooms until tender. Toss in the spinach and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in the slightly cooled mushroom and spinach mixture.
- 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.