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Monday, January 27, 2014

Arugula and Mushroom Quiche with Almond Crust




I love a good quiche.  It's comforting.  It's versatile - you can really throw anything you have on hand in one.  So it's a great way to use up leftover produce - which means it's also a great way to eat your veggies.  It's not time-consuming to make.  It reheats fantastically.  I could probably come up with more reasons to love quiche, but I don't have all night..

I stumbled upon this recipe for a quiche with an almond crust and had to try it immediately since the one thing I dislike about quiche is that the crust is not really actually exactly sorta the absolute healthiest thing to consume.   It's got a ton of butter and white flour - yes it's delicious, but if it were healthier, I would eat it a hell of a lot more often and not feel any guilt doing so.  This almond crust is flourless and butterless, which made me extremely dubious.  Yet it was amazingly good.  I wouldn't change a thing and now I feel like I have license to eat quiche all the time because instead of butter and white flour, I'm consuming almonds and olive oil.  That's a pretty damn good trade and it doesn't sacrifice taste.  Hooray!


Arugula and Mushroom Quiche with Almond Crust
adapted from Cookie + Kate

 2 cups almond meal or almond flour (I used the Bob's Red Mill brand which called it meal/flour)
3 garlic cloves, pressed or minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup olive oil
1 tablespoon and 1 teaspoon water
3 cups baby arugula
1-1/2 cups cleaned and sliced Cremini mushrooms
olive oil
2 large eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
5 oz goat cheese, crumbled

Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch tart pan with 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 pan until it is evenly dispersed across the bottom and up the sides (My crust only made it about 3/4 of the way up the sides and I was a little nervous the filling would overwhelm it, but it ending up working out perfectly.)  Prick the bottom of the crust a couple of times with a fork.  Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.

In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with some salt to taste, 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.  Using a fork, spread out the mushrooms and greens so they're evenly distributed over the crust 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. Serve immediately.


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