Almond Flour Quiche
 
Prep time
Cook time
Total time
 
A low-carb quiche made with almond flour, a touch of coconut flour, eggs and mushrooms.
Author:
Serves: 4-6
Ingredients
For the Quiche Crust:
  • 1¾ cup almond flour
  • ¼ cup coconut flour
  • 2-3 tablespoons oil, bacon fat or melted butter
  • 1 large egg
  • pinch of kosher salt
For the Filling:
  • 1 pound ground sausage
  • 1 bell pepper, thinly sliced
  • 1 shallot, minced
  • 1 cup mushrooms, thinly sliced
  • 8 eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
Instructions
  1. Preheat your oven to 350 degrees F. Whisk together your almond flour and coconut flour. Add in your oil, egg and salt. Whisk until a thick dough forms, but it shouldn't be so thick you can't press it into a dish.
  2. Butter or grease a 10-inch dish or oven-proof skillet (a cast iron pan would work well here). Press the dough into your pan as evenly as possible. Set aside.
  3. Heat a skillet over medium-high heat and add in the sausage. Cook until no longer pink and cooked through, breaking it up with a wooden spoon as it cooks. Remove the sausage and set it aside in a bowl. Add in the peppers and shallot, and cook until softened in the sausage fat, about 5 minutes. Remove with a slotted spoon to the bowl with the sausage. Add the sliced mushrooms to the bowl.
  4. Whisk together your 8 eggs, salt, pepper and red pepper flakes. Pour the eggs into the prepared quiche crust. Top with your sausage, peppers, shallot and mushrooms. Sprinkle with a little extra salt, then place in the oven and cook for 40-45 minutes, until cooked through. Serve hot. This quiche will keep well, tightly covered in the refrigerator, for up to 2 days. Reheat in the microwave or in the oven.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2014/11/14/almond-flour-quiche/