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Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
from Cookie + Kate

Name: Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
Prep time: 20M
Cook time: 55M
Total time: 1H15M
Ingredients: 2 cups almond meal or almond flour (I had better results with almond meal); 3 garlic cloves, pressed or minced; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon freshly ground pepper; ⅓ cup olive oil; 1 tablespoon and 1 teaspoon water; 3 cups baby arugula, roughly chopped; 1½ cups cleaned and sliced Cremini mushrooms; Drizzle olive oil; 6 large eggs; ⅓ cup milk; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 5 ounces goat cheese, crumbled

Ingredients

You need 15 Ingredients

5 ounces goat cheese, crumbled

¼ teaspoon red pepper flakes

½ teaspoon salt

⅓ cup milk

6 large eggs

Drizzle olive oil

1½ cups cleaned and sliced Cremini mushrooms

3 cups baby arugula, roughly chopped

1 tablespoon and 1 teaspoon water

⅓ cup olive oil

¼ teaspoon freshly ground pepper

½ teaspoon salt

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

3 garlic cloves, pressed or minced

2 cups almond meal or almond flour (I had better results with almond meal)

Steps

Showing 2 out of 5 Steps

Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and up the sides (if you are using a cast iron skillet, make sure the dough goes at least 1¼ inch up the sides). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.
Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or large tart pan with cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

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Cookie + Kate