I wanted to try my hand at a Paleo-friendly quiche, so decided to experiment tonight and the end result was AMAZING! Even the kiddos loved it. Since our gym is in the middle of a Paleo Challenge, I wanted to make it extra clean and ensure I didn't add any questionable ingredients. Take this recipe and gussy it up however you please. I topped it with sliced avocado and my pico de gallo recipe. YUM!
Suggestion: Make two. This did a vanishing act and is fairly labor intensive.
Crust:
1 cup almond flour
1 cup pecans
1 tsp Olive oil
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp onion powder
1/8 tsp sea salt
Preheat oven to 250 F. Combine all ingredients in food processor and blend until you see the mixture start to stick to the side of the bowl. Make sure you watch it closely, because if you wait too long, it will turn into more a butter. You want it to appear crumbly, but stick together when pressed. Once you have achieved this consistency, pour contents into greased (with olive oil) pie pan and press until crust is formed along bottom and sides of dish.
Bake for 15 minutes.
Quiche Filling:
8 eggs
1 cup mushrooms, sliced or chopped
1/2 cup onion, diced
1/2 cup spinach, cooked and drained
6 slices bacon, cooked and patted to remove excess fat
2 TBSP almond flour
1 TBSP minced garlic
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp chili powder
1/2 TBSP olive oil
Heat oven to 300 F. Place eggs, almond flour, garlic, spices, and olive oil in food processor and mix until eggs are well beaten. Add remaining ingredients and pulse until you achieve desired consistency. I blended all ingredients, but found that my veggies and bacon were chopped so small that my quiche was a uniform consistency. If you want chunky veggies, add them in later.
Pour contents into crust. Bake for 60-70 minutes or until toothpick placed in center of filling comes out clean.
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