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This is surprisingly delicious. I used vegan parmesan cheese, however normal cheese can easily be used instead. I have made spinach and mushroom as well as leek and mushroom, both come out delicious. This is easy to make and a perfect addition to any brunch or lunch table, it keeps well and can even be frozen. You can of course change up the veggies you use, such as add onions or omit the mushrooms etc, just keep the amounts about the same.
Ingredients:
Makes one 9.5in pie
Crust:
3/4 cup Almond Flour
1/2 cup Arrowroot Starch
1/4 cup Coconut Flour
1/4 tsp Salt
1/2 cup Palm shortening (I have also done 1/4 butter, 1/4 shortening)
2 tblsp Water
Filling
3 tblsp Butter or Olive oil for cooking veggies
8 oz Sliced mushrooms, I used Baby Bella but any would work
2 whole Leeks, use only the white part OR 4 oz of fresh spinach
1 clove Garlic, crushed
3 oz Sliced onions, only use if not using leeks and are optional if using spinach
1 tsp Fresh thyme, also optional
Custard
5 whole Eggs
1 1/2 cups Coconut cream
1 tbsp Dijon mustard
1/4 tsp Salt, this depends on the cheese you use, the parmesan is quite salty so I used 1/4 tsp, however if your cheese is not as salty or you prefer more salt increase to no more than 1/2 tsp.
1 pinch Nutmeg
1 pinch Pepper or to taste
6 oz Grated Cheese, I used vegan parmesan but would be delicious with gruyere
Step by Step
In a bowl place all the dry ingredients for the pie crust and mix well together.
Add the shortening and cut in the butter. This can be made with only shortening for a Paleo option, I have done it many times. Mix it in until it forms a crumbly texture.
Add the water to form a dough, if it feels too wet add some more Arrowroot. If it is too crumbly add a little more water, but only 1 tsp at a time.
Roll the dough into a flattened ball and cover with plastic wrap and place in fridge for 1/2 hour. If you end up leaving it longer you might need to leave it out for a few minutes before rolling it out.
Preheat the oven to 350F. Place the dough between two pieces of parchment paper and roll out evenly to fit a 9.5 inch pan. You can butter the pan if you feel it is necessary, I never have. I have also heard that sprinkling sesame seeds on the bottom prevents it sticking, so far I have never had a problem with it sticking, I use a glass Pyrex pan.
Line the pan with the crust. If you have doubts about how to do this, I have a video on the lemon meringue pie recipe on how to do it. Poke with a fork and bake for only 10 minutes.
Slice mushrooms and Leeks, if you are using onions those should also be sliced. I use mostly the white of the leeks and the very light green.
Sautee in a pan over medium/high heat, making sure that most of the liquid is evaporated. Add the garlic to cook out as well. If you are using spinach, this should also be sauteed at the end along with the mushrooms, making sure the liquid is evaporated.
In a blender place all the other ingredients except the cheese. I use mostly the cream part of the coconut cream but do include some of liquid as well. I have found some coconut cream has a stronger taste than others, in general I prefer using the canned coconut milk and using mostly the "creamy" part as I find the taste to be better than the canned coconut cream. Blend well.
Its important to place the ingredients in this order, if you want a nice even quiche.
A layer of cheese over the precooked dough
2. A layer of veggies
3. A layer of cheese
Repeat this three times, saving the last bit of cheese for last.
Carefully pour the blended custard ingredients into the pan. Sprinkle the last bit of cheese on top.
Bake at 350F on the lower rack for about 20 minutes, less if using a stainless steel pan, it would be more like 10 minutes in that case. Then move the pan to the middle rack and bake an additional 20 minutes or until the middle has a gelatin texture.
Leave to cool, this is best eaten warm but not hot. Enjoy! Let me know if you make this.
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