Nurse Kathleen’s Autumn Almond Flour Quiche
An easy almond flour crust is the perfect base for your favorite quiche ingredients. Below is Nurse Kathleen’s autumn quiche recipe.
- 1 1/2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- 1 Tablespoon water
- 2 shallots, peeled and sliced into thin slices
- 2 cloves garlic, minced
- 1/2 of a red bell pepper, diced into small pieces approximately 1/2 inch or so
- 1 small delicata squash, diced into small cubes less than an inch wide
- ½ cups kale, rinsed and torn into small pieces, stems removed
- Olive oil
- Salt and pepper
- 6 eggs
Preheat the oven to 350°F. Mix the dry crust ingredients together, then add the olive oil and water. No rolling pin needed! Just press the dough into your pie dish. With a fork, poke holes in the bottom of the crust to allow steam to escape and prevent it from bubbling up. Bake for 15 minutes or until just starting to brown. Let cool.
Increase your oven to 400°F. Toss the squash with olive oil, salt, and pepper and roast for about 20 minutes, stirring halfway through until the squash is evenly browned.
Over medium heat, heat about 2 tablespoons of olive oil. Add a pinch of salt. Caramelize the shallots by stirring them frequently, being careful not to burn. Once golden brown, add the garlic and cook, stirring for a minute. Then, add bell pepper and kale and another pinch of salt, and cook, stirring occasionally for a few minutes until the kale is wilted. Turn off the stove to let cool and set aside.
Increase your oven to 400°F. Toss the squash with olive oil, salt, and pepper and roast for about 20 minutes, stirring halfway through until the squash is evenly browned. Let cool.
Combine the vegetables with 6 eggs, adding about ½ teaspoon of salt and some pepper. Pour into the crust and bake for 20-30 minutes, until the quiche is not wobbly and springs back when pressed and the top is golden brown.
Feel free to customize with the seasons and your preference. You can add cheese if you like. In the spring, fresh spring onions, peas, and ham would be lovely. In the summer, perhaps try goat cheese, basil, and tomatoes. Possibilities are endless!