Today, I'm excited to share a twist on this classic: a homemade quiche with a gluten-free almond-quinoa crust that's as wholesome as it is delicious. What makes this recipe even more special is that it's low FODMAP, making it suitable for those with sensitive digestive systems.
This almond-quinoa crust adds a delightful nutty flavor and a satisfying crunch to complement the creamy, savory filling. The combination of fresh vegetables like zucchini, bell pepper, and cherry tomatoes not only adds vibrant color but also contributes to the quiche's nutritional value. It's a perfect dish for those looking to incorporate more wholesome ingredients into their meals without sacrificing taste.
Whether you're following a gluten-free diet or simply love exploring new culinary adventures, this homemade quiche recipe is a must-try. It's versatile enough to be served for breakfast, brunch, lunch, or dinner, and its flavorful profile will make it a favorite among both friends and family. So, gather your ingredients, preheat your oven, and get ready to savor every bite of this delicious almond-quinoa crust quiche. Bon appétit!
Servings: 4
Ingredients:
Quiche crust:
1 cup almond flour
1 cup quinoa flour
1 tablespoon fresh thyme
1 teaspoon salt
5 tablespoons garlic olive oil
1 tablespoon + 2 teaspoons water
Egg filling:
8 medium eggs
½ zucchini, shredded
1 bell pepper, diced
½ teaspoon salt
¼ teaspoon black pepper
¾ cup cheddar cheese
12 cherry tomatoes, sliced in quarters
3 tablespoons chives, chopped
Instructions:
Preheat the oven to 350 degrees F.
In a medium bowl, mix the almond flour, quinoa flour, salt, and thyme together. Mix in the garlic olive oil; the mixture will become crumbly. Add in the water and continue to mix until combined—may help to use your hands to press it together. Dough will be slightly crumbly but should be pressed into a pan. If needed, add more water 1 teaspoon at a time.
Oil the quiche dish (I use a 9.5-inch glass Pyrex dish).
Evenly press the quiche dough in the pan, pressing about 1 - 1.5 inches up the side.
Poke dough with a fork on the bottom.
Put the crust in the oven for 15 minutes. While cooking, start to mix egg filling.
After shredding zucchini, squeeze it out with your hands or in a thin cloth. This step is not necessary but will prevent excess moisture in the quiche.
In a medium-large mixing bowl, whip all ingredients for the egg filling together (eggs, zucchini, bell pepper, salt, pepper, cheddar cheese, cherry tomatoes, chives).
Pour into the prepared crust and cook at 350 for 60 minutes. If the crust starts to burn, cover lightly with foil.
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