Mushroom and Spinach Quiche
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 tbs. ghee or coconut oil solid form
- 6 tbs. cold water
Filling
- 1 cup cremini mushrooms sliced
- 1 cup spinach
- 8 Conestoga Free Run Omega-3 Eggs
- 1 tbs. garlic powder
- 2 tbs. nutritional yeast optional
- 1/2 tsp. sea salt
- 1/2 cup almond or coconut milk
- Oil for frying
Instructions
Crust
- Combine the almond flour, tapioca starch, baking powder and salt together in a bowl. Mix until well combined.
- Add the ghee or coconut oil and mix with your hands and combine until you have a coarse crumble.
- Add a tablespoon of cold water, one at a time, until you have a firm dough that will hold together.
- Roll the dough into one large ball. Place onto a sheet of parchment paper. Place the second piece of parchment paper over the dough. Use a rolling pin or your hand to flatten out the dough to fit your 9” pie dish.
- Place the dough carefully into the dish and push down on the sides. Bake in the oven at 350 degrees for 10 minutes.
Filling
- In a large pan, heat oil on medium heat and sauté the mushrooms for 5 minutes.
- Add in the spinach and sauté for another minute.
- In a medium-sized bowl, whisk the 8 Conestoga Farms Free Run Omega-3 Eggs with the almond milk.
- Next, add in the nutritional yeast, garlic, and salt.
- Add the mushrooms and spinach mixture to the eggs.
- Pour the filling into the crust and bake for an additional 20 minutes or until fully cooked.