Arugula And Cremini Quiche With Gluten-Free Almond Meal Crust

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


I made this last night for dinner and it was so delicious. I did substitute almond milk for the cow's milk (lactose intolerance) and it worked out great. I didn't have a 10-inch cast iron skillet so the crust was a bit thin and therefore a bronze than golden (hah). I also didn't use the full amount of goat cheese, added just a bit more red pepper flakes and used Bob's Red Mill Almond Meal (I'm a huge man of Almond meal.) My husband loved it and I highly recommend it.
Deb Davis   •  3 May   •  Report
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Ingredients for 6 servings

2 cups almond meal or almond flour (I had better results with almond meal)

3 garlic cloves, pressed or minced

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup olive oil

1 tablespoon and 1 teaspoon water

3 cups baby arugula, roughly chopped

1 1/2 cups cleaned and sliced Cremini mushrooms

Drizzle olive oil

6 large eggs

1/3 cup milk

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

5 ounces goat cheese, crumbled

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