Savory Vegetable Quiche

Ingredients

• 1 tsp sea saltNutrition
• 2 tbsp grapeseed oilNutrition
• 1 1/2 cups almond flourNutrition
• 3 large eggsNutrition
• 4 oz goat cheeseNutrition
• 1 medium onionNutrition
• 2 cups chopped broccoliNutrition
• 1 cup pieces or slices mushroomsNutrition
• 1 medium scallionNutrition
• 1/4 cup sun-dried tomatoesNutrition
• 1/2 tsp baking sodaNutrition
• 1/4 cup grapeseed oilNutrition

Directions

1. 1Preheat oven to 350° F (175° C).
2. 2To make savory pie crust: In a large bowl combine almond flour, 1/2 tsp salt, baking soda, and minced scallions. Stir in 1/4 cup grapeseed oil and water until thoroughly combined.
3. 3Press into a 9 1/2-inch deep-dish pie pan. Bake for 12-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
4. 4Heat 2 tbsp oil in a large skillet over medium heat. Sauté thinly sliced onions for 8-10 minutes until soft and translucent.
5. 5While onion is sauteing, cut broccoli into small spears and steam until bright green. Thinly slice a clove of garlic, the mushrooms, and finely chop the sun-dried tomatoes. Add vegetables to the onion and sauté for 15-20 minutes, until broccoli softens.
6. 6In a large bowl, combine whisked eggs, 1/2 tsp salt, and goat cheese. Stir in sauteed vegetables, then pour mixture into the crust.
7. 7Bake for 30-35 minutes, until browned around the edges and cooked through.
8. 8Let cool in the pan for 30 minutes.

Nutrition per serving

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