| Preparation time | 20 min |
| Cooking Time | 55 min |
| Ready In | 1 h 15 min |
| Level of Difficulty | Moderate |
| Servings | 8 |
Ingredients
2 cups packed almond meal or almond flour (I had better results with almond meal)3 garlic cloves, pressed or minced1 tablespoon minced fresh thyme or 1 teaspoon dried thyme½ teaspoon salt¼ teaspoon freshly ground pepper⅓ cup olive oil1 tablespoon and 1 teaspoon waterArugula, Cremini mushroom and goat cheese filling3 cups baby arugula, roughly chopped1 ½ cups cleaned and sliced Cremini mushroomsDrizzle olive oil6 large eggs⅓ cup milk½ teaspoon salt¼ teaspoon red pepper flakes5 ounces goat cheese, crumbled
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 10-inch cast iron skillet or 9 inch pie pan with olive oil or cooking spray.
- In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper.
- Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides.
- Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.
- In a large skillet over medium heat, warm enough olive oil to lightly coat the pan.
- Cook the mushrooms with a dash of salt, stirring often, until tender.
- Toss in the arugula and let it wilt, while stirring, about 30 seconds.
- Transfer the mixture to a plate to cool.
- In a mixing bowl, whisk together the eggs, milk, salt and red pepper.
- Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.
- Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through.
- Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.