Mediterranean Quiche Recipe
· October 6, 2015
This light and filling quiche is made with a coconut flour based crust and fresh vegetables and herbs. It is packed with protein and enhanced with a splash of Mediterranean flavors — needless to say, it is a very satisfying slice of quiche. The recipe below was inspired by a recipe for Mediterranean Chicken and Vegetable Quiche on Clean Eating Magazine’s website. I was looking for a meatless quiche, and this one had a good base, I omitted the chicken and threw in extra vegetables.
When I first looked at the ingredients list for this recipe, I wasn’t sure about the coconut flour crust. Unlike wheat flour, coconut flour is gluten free, higher in fiber as well as protein and lower in carbohydrates – it’s also tricky to bake with. I’ve baked with it before and it hasn’t always been a success. Coconut flour is extremely absorbent and you have to use a lot liquid; usually eggs. I decided to give it a try anyway and it turned out to be incredibly delicious. This is one of the easiest quiche recipes I’ve ever made. There is no rolling of dough, just press it in the pan and bake for a few minutes. Next, the vegetables and herbs are layered into the baked crust.
The eggs and milk are then poured over the top of the vegetables – bake for approximately 30 minutes and enjoy!
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Ingredients
For the crust
- 2 eggs beaten
- 1/3 cup coconut oil plus extra to grease pie plate (a teaspoon or so will do)
- 3/4 cup coconut flour
- For the Filling
- 2 plum tomatoes sliced
- 1/4 cup feta cheese
- 1 scallion, sliced thin
- 1 tablespoon chopped oregano
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint leaves
- 1/2 cup baby spinach leaves
- 1/8 cup kalamata olives
- 3 eggs, beaten
- 1 cup milk
- 1/8 teaspoon ground nutmeg
Instructions
preheat oven to 350
Make the Crust by adding coconut oil to beaten eggs in a bowl, stir in the coconut flour and combine
lightly grease a 9 inch pie plate and press the crust mixture into pan until bottom and sides are covered
bake for 10 minutes and remove from oven
For Filling:
layer the filling ingredients from tomatoes through olives in pan
Combine the eggs, milk and nutmeg and pour over the filling ingredients
bake for 30 minutes
**Edges of crust might begin to brown before quiche is finished, lightly cover with foil to prevent over browning.
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http://simpleandsavory.com/mediterranean-quiche/
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