Swiss Chard, Mushroom and White Cheddar Quiche

INGREDIENTS:

 

For the crust:

  • 1 1/2 cups blanched almond flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/4 cup coconut oil (melted) or olive oil
  • 2 tbsp. water

For the filling:

  • 2 butter
  • 1 shallot, minced
  • 2 cloves garlic
  • 1/2 cup sliced mushrooms
  • 1 bunch Swiss chard, washed well and chiffonade
  • 6 large farm-fresh eggs
  • 1/4 cup fresh cream
  • 1/3 cup grated gruyere cheese
  • 2 tsp. fresh thyme, chopped
  • 1/2 tsp. sea salt
  • pepper to taste

DIRECTIONS:

For the crust: Preheat oven to 325 degrees. Whisk together almond flour, sea salt and baking soda. Add oil and water and stir to combine, until mixture starts coming together and forms a ball easily. Add more oil (up to 4T) if needed. Roll into a ball and press into a greased 8-9” pie pan. Bake 15-20 minutes until lightly golden. Let cool slightly before adding filling.

For the filling: Preheat oven to 350 degrees. Heat butter in a large sauté pan. Add shallot and sauté until translucent. Add mushrooms cook until soft. Stir in Swiss chard and cook until it just starts to wilt. Remember this will finish cooking in the oven. Set aside to cool slightly.

Beat eggs with cream, herbs, sea salt, and a few cracks of black pepper.

Add vegetables and grated cheese and stir together. Pour into pre-baked pie crust. Bake in center rack of oven 25-35 minutes until filling is set. Let cool slightly before serving.

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