Wild Greens and Mushroom Quiche
This quiche is a great way to use up some of the wild greens that are starting to pop up in the spring. It's also a good way to get your daily dose of vegetables. The crust is made with almond flour, which gives it a nutty flavor and a nice crunch. The filling is made with sautéed wild greens, mushrooms, onion, and garlic. The almond milk and eggs give the quiche a custard-like texture. This quiche is perfect for breakfast, lunch, or dinner.
The quiche is a classic French dish that has been enjoyed for centuries. It is a versatile dish that can be made with a variety of ingredients. This recipe for a wild greens and mushroom quiche is a modern take on the classic dish. It uses almond flour instead of white flour, which gives the crust a nutty flavor and a nice crunch. The filling is made with sautéed wild greens, mushrooms, onion, and garlic. The almond milk and eggs give the quiche a custard-like texture. This quiche is a great way to use up some of the wild greens that are starting to pop up in the spring. It's also a good way to get your daily dose of vegetables.
Wild Greens and Mushroom Quiche Wild Greens and Mushroom Quiche Wild Greens and Mushroom Quiche Wild Greens and Mushroom Quiche
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon salt
  • 1 cup chopped wild greens (such as arugula, dandelion, spinach)
  • 1 cup chopped mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup unsweetened almond milk
Instructions
  1. Preheat oven to 350°F (175°C).
  2. To make the crust, combine the almond flour, melted coconut oil, and salt in a bowl. Press into a 9-inch pie plate and bake until golden brown around the edges, about 15 minutes.
  3. While the crust is baking, sauté the wild greens, mushrooms, onion, and garlic in a pan until softened.
  4. In a bowl, whisk together the almond milk and eggs.
  5. Spread the sautéed vegetables over the cooled crust.
  6. Pour the egg mixture over the vegetables.
  7. Bake for 30-35 minutes, or until the quiche is set in the center.
  8. Let cool for a few minutes before slicing and serving.
Why It Works
  • The almond flour crust is a great alternative to a traditional flour crust. It is gluten-free and has a nutty flavor that pairs well with the other ingredients in the quiche.
  • The wild greens add a pop of color and nutrition to the quiche. They are also a good source of fiber.
  • The mushrooms add a umami flavor to the quiche. They are also a good source of protein.
  • The onion and garlic add flavor and depth to the quiche.
  • The almond milk and eggs give the quiche a custard-like texture.