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Ready in 45 minutes
Serves 4
Gluten-free almond meal crust:
2 cups almond meal or almond flour (I had better results with almond meal)
3 garlic cloves, pressed or minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup olive oil
1 tablespoon and 1 teaspoon water
Filling:
3 eggs
5 1/2 oz (150 g) feta cheese
1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove
2 cups (150 g) fresh arugula, firmly packed
Salt and black pepper
To prepare the dough:
Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or large 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 skillet/pan until it is evenly dispersed across the bottom and up the sides (if you are using a cast iron skillet, make sure the dough goes at least 1¼ inch up the sides). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes.
Filling:
Reduce the heat to 325. Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, nutmeg and a pinch of salt and pepper. Set aside.
Heat the olive oil in a large frying pan on a medium-high heat. Add the spring onions and garlic and fry for about 3 minutes until golden. Add half of the arugula and a pinch of salt. Stir the arugula gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.
Filling from
http://www.greenkitchenstories.com/feta-spinach-pi...
Crust at the link:
See more at http://cookieandkate.com/2013/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/
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