Cappadona Ranch Gluten-Free Quiche

May 03, 2023

Quiche is an elegant classic, but with the sprinkling of a few healthy key ingredients like our Cappadona Ranch Mesquite Bean Flour it will make it eggs-traordinary, just like Mom.

Cappadona Ranch Gluten Free Quiche

For the gluten free almond/mesquite crust

• 1 ¾  cups almond flour
• ¼ cup Cappadona Ranch Mesquite Bean Flour
• 3 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• ½ teaspoon fine sea salt
• Pinch of fresh ground black pepper
• Pinch of crushed red pepper flakes
• ⅓ cup olive oil

For the quiche filling

• 1 tablespoon olive oil
• 3 shallots, minced (about ½ cup)
• 3 cloves garlic, minced
• 2 cups roughly chopped greens: (spinach and collard greens was a great mix)
• ¼ cup dry white wine
• ½ cup whole milk
• 4 eggs
• ½ cup grated Gruyere cheese
• Generous pinch of freshly grated nutmeg
• 1 teaspoon fine sea salt
• Pinch of freshly ground black pepper

Instructions

1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
2. Make the crust: In a large bowl, whisk together the almond flour, Cappadona Ranch Mesquite Bean Flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 1 ¼ inches up the sides. Cover the edges with tine foil to prevent burning. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
3. Meanwhile, prepare the filling: In a large skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
4. In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust, make sure to keep the foil around the edges to prevent burning. Bake until the crust is deep golden brown and the center of the quiche is set, 30 to 35 minutes. Allow the quiche to cool for a few minutes before serving.

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