Pamper yourself on Holiday lunches with Almond Crust Vegetable Quiche
Fridays are holidays here and its time when the family unwinds and does look forward to a lunch that means 'together time' and that also means a table full of delicious food and loads of laughter ...I have always wanted to make a gluten free crust since there are certain advised restrictive diets amongst family members and I wanted to cook something that is healthy and which everyone could eat .
The Almond crust Vegetable Quiche is a perfect way to start conversations , hear mmm's around the table and see dishes being cleaned up !
For the Pie Crust:
2 1/2 cups Almond flour , grind blanched skinned almonds
1/4 cup ghee , solid and then melted
1 tsp dried herbs
1/4 tsp sea salt
1 no. large egg
For the Filling:
1 no. large onion , chopped
2-3 pods of garlic, minced
1 cup milk
3 nos. eggs
1/2 cup cream(optional)
Chopped vegetables of your choice : brocolli, peas, corn, mixed bell peppers , asparagus , spinach , etc
Grated cheese of your choice
1/2 tsp nutmeg
salt and pepper to taste
Pre-heat oven to 177 deg C and line a pie pan with parchment paper or grease very well.
Combine the flour , dried herbs and salt and mix well.
Add the egg and ghee and mix well into a dough.
Press into the bottom of the pie pan and flute the edges too. Make sure its evenly pressed .
Fork the base .
Place in the oven for 10-12 minutes and keep aside when done . This is the pre baking stage .
Heat oil in a pan and add minced garlic . When slightly browned add chopped onions.
When the onions start to brown , add the rest of the vegetables and cook.
Beat the eggs well and combine with the milk and cream(optional) . Add salt , nutmeg and pepper. Mix it with the vegetables.
Sprinkle grated cheese on top.
Pour into the crust mould and place back in the oven for 30-40 minutes.
Serve warm with a salad and your favourite glass of champagne , riesling , beaujolais or sauvignon blanc.