About
Golden brown on top and cheesy on the inside, this quiche will be a great breakfast option! It makes a lot at one time so it will be perfect for a quick breakfast.
Ingredients
- 2 cup almond flour
- 5 tablespoon butter
- ⅛ teaspoon coarse kosher salt by morton
- 2 ounce baby portobello mushrooms by dole
- 2 teaspoon avocado oil
- ¼ large red onion
- ¼ teaspoon coarse kosher salt by morton
- 2 cup spinach
- 4 large raw egg
- ½ cup heavy cream
- ½ cup warm water
- 1 cup, shredded cheddar cheese, natural
- ¼ teaspoon coarse kosher salt by morton
Instructions
- Preheat an oven to 350 F. Combine almond flour, melted butter and ⅛ t kosher salt together in a bowl.
- Place dough into a 11” tart pan and press into the bottom and up the sides evenly. Bake 12 minutes until puffed and browned.
- Dice mushrooms and place in a hot, nonstick saute pan coated with 2 teaspoons of avocado oil. Saute for a few minutes. Add in sliced red onions and saute for another couple of minutes. Add ½ t of salt.
- Then add the spinach and saute until wilted.
- In a medium mixing bowl, add in the eggs and beat until well combined. Add in cream, water, sauteed veggies and ¼ t kosher salt.
- Add in the shredded cheese and fold in.
- Pour into the baked crust. Then bake for 40-45 minutes until the tart is puffed and browned on top. Serve immediately.
Nutrition Facts
- Servings: 8
- Calories: 385.8kcal/1614.0kJ (per serving)
- Fat: 35.2g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 13.2g (per serving)
