I’m super proud of this one! I’ve never made a pie crust before. It definitely takes some practice but we got it! As you can see, this is a v v v rustic looking quiche but that’s more or less the beauty of it IMO.
My first attempt was a major fail — I tried to make a healthy-ish-?er version with almond flour but ugh, I should know better. Almond flour most definitely does not behave like APF. It is essentially ground up almonds (which we all know are high in fat) so basically what had happened was the dough just dripped off the sides of the pan and never came together. Ugh. Such a waste of a stick of butter.
I realized that’s why I’ve seen most paleo pie crust recipes with eggs or egg whites to act as a binder in place of the gluten? I’m assuming. Whatever. Pie crust doesn’t have eggs — it’s flour and full of butter which make it so delicious so I decided to nix the almond flour bc I really wanted a true-ish pie crust. Meh.
I ended up choosing spelt flour to replace some APF (bc) and since I didn’t have any more butter I used solid coconut oil. Now I realize that’s not a true true crust but in an attempt to make this a healthy-er version (and save myself a trip to the store) I gave it a go and it turned out pretty good!! Pretty good as in delicious and do I need to talk about the benefits of coconut oil? I feel like, no…right?
Anyways! This quiche is inspired by the quiche of the day I’ve had probably once a week from B + I’s favorite local bakery. I’m obsessed with it. The quiche of the day is pretty much always spinach and ricotta (not complaining) but one day I was blessed with a roasted pepper + mushroom and it changed my life.
ROASTED MUSHROOM + TOMATO QUICHE
1 cup spelt flour
1/2 cup APF
1/2 cup solid coconut oil
1/2 tsp salt
4-8 Tbsp cold water
1 cup cherry tomatoes, halved
1 cup sliced button mushrooms
2 Tbsp olive oil
Salt + pepper
1/3 cup milk (I used unsweetened almond milk)
Salt + pepper
Pulse flours and salt in food processor a few times to combine. Add coconut oil in chunks and pulse a few times more until oil is pea sized. (You could alternatively use a pastry cutter but I’m lazy.) Transfer mixture into large mixing bowl and slowly drizzle in water, a tablespoon at a time, fluffing with fork until flour is moist and shaggy. The dough should just start to come together at this point. I used 7 tablespoons.
Turn dough out onto floured work surface and knead a few times until dough forms, add flour as needed to prevent sticking. Form dough into a disk and cover with plastic wrap. Place in the freezer to set while you prepare your veggies, about 15-30 minutes.
Heat oven to 425 degrees and line a baking sheet with foil. Toss mushrooms and tomatoes in oil and season with salt and paper. Arrange in a single layer on baking sheet and roast until blistered and tender, about 20-25 minutes. Set aside to cool.
Remove dough from plastic wrap and place on floured work surface. Flour your rolling pin super good and gently roll out, adding flour as necessary on top and underneath to prevent sticking, until dough is about 1/4 inch thick. If you find your dough starts to crack, let it chill out (warm up?) on the counter for a few minutes and try again. Carefully transfer dough to pie dish, like so, roll the edges under and indent with a fork if you wish. Prick the bottom a few times and bake for about 8-10 minutes or until just barely set.
In a medium-sized mixing bowl, whisk eggs and milk, season with salt and pepper. Stir in semi-cooled and gently pour into par-baked crust. Reduce heat to 350 degrees and bake until edges are golden brown and eggs are set, about 25 minutes. Cool for about 10 minutes before diving in.