Gluten Free Quiche Recipe w/ Kale & Sun-Dried Tomatoes
Servings: 4
Calories: 657.8kcal
Ingredients
- 1 jar julienne-cut sun dried tomatoes in oil
- 5 oz kale/spinach mix (or SUB 2 oz kale & 3 oz spinach)
- 2 1/2 cups almond flour
- salt
- 1/4 cup grass-fed butter
- 7 eggs Omega-3
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella (optional - not included in nutrition info)
Instructions
- Preheat oven to 400 F.
- Measure ½ cup sun-dried tomatoes using a fork to take them out without oil. Pat w/ paper towel to remove excess oil. Heat a large saute pan over medium heat. Add the kale/spinach mix + sun dried tomatoes & cook, stirring, ~5 mins until kale/spinach is softened. Remove from heat.
- In a blender or food processor combine: 2 ½ c almond flour, ½ tsp salt, ¼ c melted butter & 1 egg. Once combined, press into a well-greased pie pan.
- In a medium bowl whisk together eggs, 2 T water, ½ tsp salt & 1 tsp Italian seasoning. Place vegetables & 1 cup mozzarella cheese (if using) in bottom of quiche crust. Pour egg mixture over the top. Cover w/ foil and cook ~35-40 mins until cooked through. Remove foil and cook another 10 mins
- Cool & store in freezer if eating later in the week. Option to cut slices first and freeze in a single layer before placing in a freezer container or bag.
Notes
*Nutritional info is for 1 serving and does not include optional mozzarella cheese.
Nutrition
Calories: 657.8kcal | Carbohydrates: 20.1g | Protein: 27.1g | Fat: 55.9g