Sunday Quiche Recipe (on a Friday!)
This quiche is the perfect meal to kickstart your weekend with wholesome, nourishing ingredients. The combination of mushrooms, spinach, fresh herbs, and nutritional yeast gives it a deep, savory flavor. The almond flour crust is so delicious, you’ll forget it’s gluten-free and packed with healthy fats.Pairing it with a big, green salad rounds out the meal, making it both light and satisfying. And who says you can only enjoy Sunday Quiche on Sunday? It’s perfect any day of the week!
Ingredients
Crust:
- 1 tbsp ground flax + 3 tbsp water flax egg
- 1 cup whole almonds ground into flour
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp kosher salt
- 1 tbsp coconut oil or olive oil
- 1 –2½ tbsp water as needed
Filling:
- 6 eggs beaten
- 1 tbsp coconut oil or olive oil
- 1 yellow onion thinly sliced
- 3 large garlic cloves minced
- 3 cups 227 g sliced cremini mushrooms
- ½ cup fresh chives finely chopped
- ½ cup fresh basil leaves finely chopped
- ⅓ cup oil-packed sun-dried tomatoes finely chopped
- 1 cup spinach
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- ¾ –1 tsp salt
- Pepper to taste
- Red pepper flakes to taste
Instructions
Prep the Crust:
- Start by making your flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes to thicken.
- In a food processor, grind whole almonds into flour.
- Add dried parsley, oregano, and kosher salt. Mix until combined.
- Add the flax egg, coconut oil (or olive oil), and just enough water to bring the dough together.
- Press the dough into a tart pan. If the crust seems too dry, a little almond milk can help bind it.
- Bake at 350°F for 15 minutes, or until it’s firm and slightly golden.
Prepare the Filling:
- While the crust is baking, sauté the onions, garlic, and mushrooms in your choice of oil over medium heat until softened and fragrant.
- Toss in the spinach and sauté just until wilted.
- Remove from heat and stir in the fresh herbs, sun-dried tomatoes, nutritional yeast, oregano, salt, pepper, and red pepper flakes.
- Spread the mixture evenly into the pre-baked crust.
- Bake the Quiche:
- Pour the beaten eggs over the veggie mixture in the crust.
- Bake at 350°F for 30–40 minutes, until the top is golden brown and bubbling.
- Let it cool for a few minutes before serving, allowing the quiche to firm up perfectly.
Have you made this recipe?I would love to hear about it @DianeLenihan or tag #DianeLenihan