Quiche with Almond Crust

During Passover, I was tired of having matzah bri for breakfast. I had almonds laying around, so I thought why not make a Kosher for Passover quiche with an almond crust? It turned out pretty well and was a nice reprieve from normal Passover food!

You can make this quiche in advance and store it in the fridge for up to five days or freeze it. A great way to reheat it is in a toaster oven or oven).

Ingredients:

• Crust:

  • 1 ½ cup of almond flour (can make by putting almonds in a food processor)

  • ½ teaspoon of salt

  • ¼ cup of melted butter

• Filing:

  • 6 large eggs

  • 1 ½ cups of heavy cream (milk works if you do not have heavy cream)

  • Salt and pepper, to taste

  • Extra-virgin olive oil

  • ½ container of mushrooms

  • ½ to 1 pack of baby spinach

  • 1 ½ cups of shredded cheese (your choice)

Steps:

• Crust

  • Preheat oven to 350º F

  • If you are using almonds, put almonds in a food processor and pulse a few times until ground (should look like sand)

  • Mix almond flour, salt, and melted butter

  • Spray bottom of 9-inch pie or tart pan

  • Put crust batter in pan and spread evenly using the back of your palm and, if needed, your fingers (the batter is a bit sticky, so I recommend against rolling it out)

  • Bake for 10 minutes

  • Substitution Option: you can use gluten free pie crust instead of almond crust

• Filing

  • Preheat oven to 375º F

  • Combine eggs, heavy cream (or milk), salt, and pepper in a blender or food processor

  • Sauté mushrooms in a pan using olive oil

  • Layer all the mushrooms, spinach, and cheese in the bottom of the pan, then pour egg mixture on top

  • Bake for 35 to 45 minutes