Greens and Feta Quiche with Almond Crust

February 16, 2015

By Anna Varriano

This delicious recipe is great for breakfast, lunch or dinner. You will not believe how good this wheat-free crust is! My recipe is adapted from a ‘Heal Thyself’ recipe.

What You’ll Need

  • 1.5 cups almond flour
  • 1/2 teaspoon sea salt
  • 3 tablespoon butter
  • 4 eggs
  • 1 crushed clove of garlic
  • 1 bunch of kale
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1/4 to 1/2 cup of crumbled goat feta

Step 1: Prep

To make the crust, mix together the almond flour, sea salt, 2 tbsp of cold butter cut into small pieces, 1 egg and garlic. Press into a pie plate and bake in a 325F oven until it starts to turn golden, about 10-15 minutes, then remove from oven.

Meanwhile, coarsely chop and steam a small bunch of kale (remove hard stems) until wilted. Set aside. In a separate pan, saute diced onion in a tbsp of butter and a tbsp of olive oil until soft. Chop up cooked kale and add to onions. Remove from heat (you can use any cooked greens or green veggies you like – spinach, kale, steamed broccoli or asparagus).

Step 2: Cooking

420937_346140148741115_1924314869_n[1]Put cooked greens and onions in a bowl and mix in 3 eggs and crumbled goat feta (to your taste). Mix well, pour into cooked pie-crust and return to oven until eggs are fully cooked, about 15-20 minutes. I sprinkled mine with turmeric, made a side salad, and dinner was served.



Privacy Policy