Perfect for either a weeknight family dinner or a gathering with foodie friends, the nutty gluten-free crust of this quiche is the perfect foil for the creamy and earthy filling.
1 cup (250 mL) teff flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh thyme
1/2 tsp (2 mL) salt, divided
1/3 cup (80 mL) + 2 tsp (10 mL) extra-virgin olive oil or camelina oil
8 to 10 asparagus spears, ends trimmed and cut into 1 in (2.5 cm) pieces
2 cups (500 mL) sliced button mushrooms
2 shallots, chopped
2 garlic cloves, minced
5 large free-range eggs
1/2 cup (125 mL) chopped oil-packed sun-dried tomatoes
1/2 cup (125 mL) sour cream
2 oz (60 mL) soft goat cheese, chopped
1/4 tsp (1 mL) black pepper
Parmesan, grated (optional)
Preheat oven to 350 F (180 C).
In large bowl, combine teff flour, almond flour, thyme, and 1/4 tsp (1 mL) salt. Whisk together 1/3 cup (80 mL) oil and 2 Tbsp (30 mL) water. Add oil mixture to flour mixture and stir until everything is moist. Press dough into greased 9 in (23 cm) tart pan. Bake for 15 minutes, then remove pan from oven and let crust cool for 10 minutes before filling.
Heat remaining oil in large skillet over medium heat. Add asparagus, mushrooms, shallots, and garlic; cook just until vegetables are tender. In large bowl, lightly beat eggs. Stir in sun-dried tomatoes, sour cream, goat cheese, pepper, and remaining 1/4 tsp (1 mL) salt.
Spread cooked vegetables over crust and top with egg mixture. Bake quiche for 20 to 30 minutes, depending on how hot your oven is, or until eggs are set. Let cool for about 10 minutes before slicing. Serve slices garnished with Parmesan if desired.
Each serving contains: 451 calories; 16 g protein; 32 g total fat (6 g sat. fat, 0 g trans fat); 29 g total carbohydrates (1 g sugars, 6 g fibre); 330 mg sodium
source: “Teff Love“, alive #378, April 2014