I finally got down a good crust that was crunchy and smooth at the same time-- amazing! I am so happy I finally forced myself to make this recipe. It is a lot easier than it looks. This quiche will provide me with breakfast for the next few days (if the rest of my family doesn't eat it by then!). Next time I am going to try it in a muffin pan so I get smaller quiches that are more portable. To be honest, though, it really isn't that much of a pain to just cut a slice and be on your way. And I just wanted to announce that this is the first recipe that I am finally using my new fancy camera I got as an early birthday gift! I am so excited to start using "bokeh" to turn out some kick-butt shots. Now, here's my recipe...
For the crust:
-3/4 cup coconut flour
-1/4 cup tapioca flour
-1/2 cup coconut oil or butter, melted
-1/2 cup coconut milk or grass-fed milk
*Note, if you don't have these flours, 1.25 cups of gluten-free flour will suffice!
For the filling:
-3 cups raw baby salad spinach, chopped
-1/2 cup coconut milk or grass-fed whole milk
-1 red pepper, chopped
-1/2 sweet onion, chopped
-1 clove garlic, minced
-Salt and pepper, to taste
-1 tsp red pepper flakes
1. Preheat the oven to 350 F.
2. In a bowl, whisk together eggs and coconut oil. Then slowly add in the flours. **Warning: the dough will seem extremely dense and thick-- this is completely normal as you'll form the dough with your hands.
3. Once the dough is complete, grease a 9" inch pie pan with coconut oil and add in your dough pretty evenly. Stab the center with a fork a few times so it gets air and cooks.
4. Place in the oven for 15 minutes or until slightly golden.
6. Add in the salt, pepper, and red pepper flakes and make sure to whisk well so it cooks fluffy.
7. Then add in your onions, garlic, pepper, and spinach and whisk together pretty evenly.
8. Remove the pie crust, and turn up the oven to 375 F.
9. Pour in the filling, and make sure the spinach is completely submerged by the liquid (I had to fix that midway through cooking time).