***Recipe courtesy of our awesome friends at PaleoHacks***
Serve this veggie-filled quiche with a buttery, grain-free crust when it’s your turn to host brunch!
This rich and comforting breakfast recipe is about to be a hit in your home. It’s stuffed with hearty veggies like mushrooms, spinach, and leeks, then seasoned with a couple teaspoons of Ava Jane’s Everyday Blend of herbs to effortlessly tie the whole quiche together!
No need to buy store-bought crust with questionable ingredients. This five-ingredient crust is made with a blend of almond flour and cassava, and will be your new go-to for filling with sweet and savory ingredients alike. Cassava flour is light and airy, and blanched almond flour is fluffy and nutty (and it makes some pretty delicious recipes by itself, too!). When combined, you get a fine, buttery crust ideal for the base of any quiche or pie.
Try using this grain-free crust the next time you bake upany of these awesome pies:
Pecan pie
Pumpkin pie
Key lime pie
The inside of the quiche is full of tender mushrooms and aromatic leeks, with fresh spinach leaves throughout. These veggies are chock-full of nutrients, and you’ll get a solid dose of vitamins D, C, and K, calcium, manganese, and fiber.
Add any of these veggies for a new quiche every time:
Chopped asparagus
Broccoli florets
Sliced cherry tomatoes
Diced bell peppers
To start, preheat the oven to 350ºF. Heat the avocado oil in a skillet and add the mushrooms and leeks. Sauté for 5 minutes, then stir in the spinach and cook until just barely wilted. Remove the pan from the heat while preparing the crust.
To make the crust, combine all ingredients in a mixing bowl and stir well to form a moist dough. Pour the dough into a pie pan and set aside. Next, whisk the eggs with Ava Jane’s Everyday Blend and stir in the sautéed vegetables. Pour the egg mixture over the pie dough and bake for 50 minutes or until the crust is golden and the center is cooked through. Let it cool for 10 minutes, then slice it up and enjoy!
