Aside from the cooking time, you can whip this up in less than 10 minutes!
Great for breakfast, lunch or dinner, hot or cold… (as long as you’re cool with eggs, of course)
You can make it dairy-free, nut-free or grain-free and absolutely LOAD it with veggies! Fresh wild fiddle heads (foraging and prep post to come!) are in season and go really well in a quiche – or simply add any veggies you have laying around!
- 1 cup almond meal/flour, aka ground almonds (or, if you need a nut-free dish, substitute with more ground oats, as below, totaling 1.5 cups)
- ½ cup large flake oats (or, if you're going grain-free, simply substitute more nut flour)
- ⅓ cup coconut oil (or ghee, butter or other oil)
- 2 Tbsp homemade hummus (optional)
- ½ tsp sea salt
- Approximately 2 cups assorted veggies (I used a big handful of raw spinach/greens + a cup or so of sautéed veggies, like onion, pepper, garlic, and wild fiddle heads, but really add whatever you like: asparagus, broccoli, mushrooms, basil, tomatoes, yam, cauliflower........ you get the point)
- 6 eggs (I recommend local pasture raised organic eggs for better taste and nutrition)
- 1 cup milk/alternative (I use almond, quinoa or rice milk)
- sea salt + pepper
- 2 tsp desired herbs and spices, fresh or dried (e.g. basil, oregano, turmeric, cayenne pepper, parsley, etc.)
- For the crust, if you're using oats, throw them into a food processor and blend until you've made an oat flour (powder). This literally takes 4 seconds, so don't sweat it. If you're skipping grains altogether, forget this step and just use extra nut flour. If you need a nut-free dish, simply skip the almond flour and blend more oats up, totaling about 1.5 cups.
- Combine the flour (almond, oat or combo) with your fat of choice. I used coconut oil in the version pictured, but any fat will do.
- Add salt and mix until crumbly.
- Mix in some left over homemade hummus if you're looking to use some up**totally optional - I just had a giant bowl to finish up before we would be away for a bit 😉
- Press crumbly mixture into pan. You can use a round pie plate or a 9"x9" or 8"x8" square. No need to grease it.
- Bake crust for 20 minutes in 350°F oven.
- While crust is in the oven, sauté desired veggies in a dash of oil and/or tamari/Bragg’s (optional) for about 4 minutes just to incorporate all the flavours [veggies will be cooked more thoroughly in the oven, once quichified… ].
- In a large bowl, beat eggs with milk, add any salt, pepper and herbs you like.
- Once the crust ready (it will still look crumbly, but don’t worry, the egg will help glue it all together!), add a big handful of raw greens (spinach, kale, swiss chard, bok choy, collards…whatever).
- Throw your sautéed veggies on top, then pour the egg mixture over the whole thing.
- Give the pan a little jiggle to help the egg goop level out and get into all the veggie crevices.
- Bake for 40 minutes at 350°F.
- Slice and serve. Hot or cooled. With a side salad, cheese, ketchup or guacamole. Whatever you like.
To make the crust:
Beat eggs in a large bowl; add in milk, salt, pepper, herbs (to save on time and dish washing, I simply use the same bowl, crumbs ‘n’ all from the crust mixture) 😉
Prep your favourite veggies:
Bake, slice and enjoy, with a side salad, cheese, guacamole or nothing at all!