Paleo-friendly quiche with a crispy almond crust packed with nutrient-rich greens and protein make a light and healthy breakfast for two.
Author: One Moore Bite
Ingredients
Crust
1 cup almond flour
1 egg
Quiche
2 eggs
½ cup unsweetened plain almond milk
⅓ cup thinly sliced baby portobellos
⅓ cup fresh chopped kale/chard/spinach blend
1 teaspoon minced garlic
2 tablespoons diced yellow onion
1 teaspoon herbes de provence
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon chopped fresh thyme, for garnish
Instructions
Preheat the oven to 375 degrees F and spray two 8oz. ramekins with olive oil cooking spray.
In a small bowl, lightly beat the egg and mix in the almond flour until a dough forms. Spoon half of the dough into each prepared ramekin and press it evenly onto the bottom and sides of each ramekin to form a crust. Bake the crust for 15 minutes until light golden brown.
While the crust bakes, whisk together the remaining ingredients to make the quiche filling. Divide evenly among the 2 baked crusts (you may have extra) and bake another 20-25 minutes until set.
Let the quiche cool about 10 minutes before serving. Serve warm.
Notes
If you're not committed to the paleo life, Try shredded mozzarella right on top of the quiche before baking (about ¼ cup for both).