A delicious low carb quiche, filled with tomatoes, garlic and onion and a flaky grain free crust. Made with almond flour and sautéed veggies, this healthy tart is a delicious way to sneak in wholesome ingredients. Serve with a side salad for the perfect healthy lunch.
Tomato quiche with almond crust - grain and dairy free
January 28, 2019
: 1 large / 6 small
: Easy
A delicious tomato, onion and garlic quiche with a grain free almond crust
Ingredients
- FOR THE CRUST
- ⅓ cup olive oil
- 2 cups almond flour
- 1 tsp baking powder
- 1 egg
- ¼ tsp salt
- FOR THE FILLING
- 1 red onion
- 2 - 3 garlic cloves
- 1 tsp coconut oil
- 4 eggs
- 2 tbsp nut butter
- ¼ cup water
- 1 tbsp nutritional yeast (optional)
- pinch of salt
- 1 tsp dried herbs of choice
- sliced heirloom or cocktail tomatoes to arrange on top of the tarts
- handful fresh basil leaves
Directions
- Step 1 FOR THE CRUST
- Step 2 Preheat the oven to 180 ℃.
- Step 3 Lightly grease 1 medium sized tart pan or 4 – 6 individual serving sized tart pans with coconut oil.
- Step 4 In a bowl combine all the crust ingredients and mix well.
- Step 5 Transfer the dough to the tart pan/s and press down to fill in the base and sides evenly.
- Step 6 Use a fork to poke holes into the surface.
- Step 7 Bake for 10 minutes and set aside.
- Step 8 FOR THE FILLING
- Step 9 While the tart is baking, chop the onion and garlic and saute in 1 tsp olive or coconut oil until cooked.
- Step 10 Scatter the mixture onto the pre-baked tart base/s.
- Step 11 In a blender, combine the eggs, nut butter, water, nutritional yeast, salt and dried herbs of choice. Blend for 1 – 2 minutes.
- Step 12 Pour the mixture over the crust and arrange the tomato slices on top.
- Step 13 Bake a large tart for 30 – 40 minutes and the small individual serving sized tarts for 20 – 25 minutes or until cooked.
- Step 14 Top with fresh basil leaves and serve hot with a garden salad.
