Tomato Basil Quiche with Almond Meal Crust
Are you a quiche person or a frittata person?
I love a good frittata but I’m quiche, all the way. That crust gets me every time!
Unfortunately my stomach is not always such a fan. Between the butter, the eggs, the cream, and the cheese, it can be a little on the heavy side.
Sure, I’d probably be fine eating it if I lived in France and ate teeny tiny portions and walked everywhere I needed to go but that’s not how it works here in the states. We like to eat really BIG portions and sit down aalllll day long.
I’ve actually been trying to work on the latter ever since I heard that it’s the new smoking. It’s not hard to believe; I can feel how bad it is for my body. If I sit too long, my back starts to hurt and by the end of the day, I feel exhausted.
It’s funny how that works, right? Doing nothing makes us more tired than if we were up and moving around all day.
Sitting less is definitely a work in progress but eating teeny tiny portions is a little less realistic for me. I rather make it easier on my stomach (and my appetite) by eating a lighter version of quiche.
So rather than using milk or heavy cream, I lightened it up with Almond Breeze Original Almondmilk which is not only lower in calories, but also free of saturated fat and cholesterol.
The best part is that you won’t even be able to tell the difference. It’s just as flavorful as a traditional quiche and by using just a small amount of goat cheese in the filling, it gives it that same creamy texture.
That creamy texture also happens to pair perfectly with a gluten-free almond meal crust. There might not be any butter in it but trust me, you won’t miss it! It’s made from a simple mixture of almond meal, fresh garlic, herbs and extra virgin olive oil and it is mind-blowing delicious!
The first time we tried the crust was for Brandon’s birthday when I made him Kate’s amazing Arugula and Cremini Quiche. That was a little over a month ago and I’ve made it at least three times since. It’s so easy and I think it blows any butter laden, white flour crust out of the water. Plus, between the lighter filling, the veggies, and the nutritious crust, it’s a quiche that you can feel good about eating.
I decided to try a version with tomatoes and basil because my basil plant is currently going nuts and I added kale because, well, I heart kale. :)
But feel free to play with the filling and use whatever veggies you have on hand- I’m sure there are a ton of different combinations that would taste great!
Almond Meal Crust
2 cups almond meal
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/3 cup olive oil
1 tablespoon + 1 teaspoon water
Tomato Basil Filling
1 shallot, finely chopped
2 cups kale, finely chopped (optional)
2 large tomatoes, halved and thinly sliced
1/4 cup fresh basil, thinly sliced
6 whole eggs
1/2 cup Almond Breeze Original Almondmilk
4 ounces crumbled goat cheese
pinch of salt
1 tablespoon olive oil
- Start by preheating the oven to 400°F then grease a 10-inch cast iron skillet (or tart pan) with olive oil. Combine the almond meal, garlic, salt, pepper, and thyme in a large bowl and stir together. Then pour in the olive oil and water and stir together until a dough forms.
- Transfer the dough into the center of the skillet and use your hands to firmly press it out and up the sides, by at least 1 and 1/4 of an inch. Bake in the oven for 16-18 minutes, until light golden brown then set aside.
- Meanwhile warm one tablespoon of olive oil in a skillet over medium heat. Add the shallot and the kale and cook for about 5-7 minutes, until kale has softened. Transfer it to the crust then allow it to cool for 10 minutes.
- In a large bowl (I used the same one that I made the crust in) whisk together the almond milk, eggs, basil, salt and goat cheese. Arrange the tomato slices in a circular pattern on top of the kale until the entire perimeter is covered then pour the egg mixture on top.
- Bake the quiche in the oven for 30 minutes, until the top is light golden brown and the center is firm and cooked through. Allow to cool for 10-15 minutes then slice with a sharp knife and serve immediately.
Adapted from Cookie + Kate
This post is sponsored by Almond Breeze Almondmilk but all opinions and text are my own. Thank you for supporting the brands that help make this site possible!