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Thursday 18 September 2014

Vegetable Quiche with Prosciutto-Lined Gluten-Free Almond Meal Crust (SCD, Paleo, Dairy-Free, Gluten-Free)

  • Beautiful combo of tastes and textures
  • Use any vegetables you have lying around
  • Makes one 8 1/2" quiche

Almond Meal Crust

1 cup almond meal
1 teaspoon herb of choice (thyme, sage or rosemary are good choices!)
dash of salt and pepper
1/2 egg
1 tablespoon vegetable or olive oil

-Preheat oven to 200C/392F
-Line the bottom of an 8 1/2" springform pan with baking paper
-Mix all ingredients together in a bowl
-Roll dough out between two pieces of baking paper until it's slightly larger than the pan
-Peel top sheet of baking paper off and flip the other piece with the dough onto the pan then peel off the paper and press the dough into place
-Bake for 8 minutes

Quiche Filling

6 eggs
2 tablespoons homemade SCD yogurt, Homemade Coconut Yogurt or Homemade Almond Milk (if you don't have any of those, just leave it out - the quiche will just be a bit denser)
Dash of salt and pepper
1/2 teaspoon paprika
1 teaspoon SCD-safe Dijon mustard (if you have it)
1 1/2 cups of vegetables, sliced thinly or cubed (I used broccoli, mushroom and zucchini)
2 cloves garlic, crushed
1 tablespoon butter or coconut oil
6 slices SCD-safe prosciutto (almost all real Italian brands are just pork and salt)

-Keep oven heated to 200C/392F
-Heat butter or coconut oil in a frying pan and sautee vegetables and garlic until soft
-Beat together eggs, yogurt or almond milk, salt and pepper, paprika and mustard and set aside
-While the vegetables sautee, line the almond meal crust with prosciutto; line the bottom and sides, positioning the prosciutto so it rises above the base against the sides of the pan (it shrinks and curls when it cooks, so you need a little excess)
-When the vegetables are done, add them to the egg mixture and pour it all into the base, ensuring the veggies are evenly distributed
-Bake for 30 minutes

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