This quiche is similar to a traditional Quiche Lorraine, but without the cream, cheese or gluten; but with some added twists!
For the Crust
1 1/2cup almond flour
1/2 tsp gluten-free baking powder
1/2 tsp sea salt
1/4 cup melted ghee
3/4 Tbs unsweetened almond milk
1 1/2 tsp water
For the Filling
4 sliced Canadian bacon, cut into small squares (I used Wellshire All Natural Fully Cooked Canadian Brand Uncured Turkey Bacon)
1 cup sliced mushrooms
1 Tsp ghee
A handful of fresh spinach, coarsely shredded
Sea salt to taste
2/3 cup unsweetened almond milk
Prepare crust; mix almond flour, baking powder and salt in a medium bowl. Stir in melted ghee, 3/4 Tbs almond milk and water. Form into a ball.
Place between 2 sheets of parchment paper and roll out into a large circle, about 11”, just larger than a 9” pie pan. Lift top piece of parchment paper off of crust and very carefully flip crust into pie pan & gently peel off remaining piece of parchment paper. It’s okay if the crust breaks or cracks, just press it back together. Push overlaying crust down so it’s even all the way around the pie pan, and decoratively flute. Set aside.
Prepare filling. Preheat oven to 400 degrees F. Place diced Canadian bacon in a frying pan and sauté on medium until crisp. In another frying pan, sauté sliced mushrooms and ghee until soft, sprinkle with a little sea salt.
Sprinkle sautéed Canadian bacon in crust. Top with mushrooms. Scatter shredded spinach on top of mushrooms. Set aside.
Crack eggs into a medium bowl and beat slightly. Add almond milk and mix well. Pour over filled crust. Sprinkle with a little sea salt.
Bake at 400 degrees F. Check after 25 minutes. If not completely solid in the center, turn oven down to 375 degrees F and cook 5 more minutes or until firm.
This recipe is gluten-free, grain-free and soy-free