Broccoli Sausage Quiche with Oatmeal Almond Flour Crust
Broccoli sausage quiche with oatmeal almond flour crust - perfect for dinner, brunch or lunch! The gluten free quiche crust is made with oat flour and almond flour, making it naturally gluten free. The crust also comes together super quickly and simply in a bowl (no food processor required). Gather your favorite breakfast sausage, broccoli and even frozen spinach for more veggie power and let's go make quiche together!
Equipment
- 9″ tart pan
Ingredients
- 1.5 cup oat flour
- 1.5 cup almond flour
- 8 egg, (divided)
- 1.5 tbsp melted unsalted butter
- 1 tsp sea salt, (divided)
- 1-2 tbsp water
- 1 cup broccoli, diced
- 1/2 lb cooked breakfast sausage
- 2 cups frozen cut spinach
- 1/2 cup canned full fat coconut milk, (blend it well first when it comes out of the can)
- 1 tbsp dried chives
- 1/4 tsp pepper
- 1/2 cup sharp cheddar cheese
Instructions
- To make the crust, start by preheating the oven to 350 degrees F.
- Combine the oat flour, almond flour and 1/2 tsp sea salt together in a bowl. Whisk 2 eggs, melted butter and 1 tbsp of water together in a separate bowl. Stir the egg mixture into the flour mixture until combined. If it feels a little dry, add in an additional 1 tbsp water.
- Press the crust into the 9″ tart pan evenly on the bottom and edges. Parbake the crust for 10 minutes, and remove from the oven.
- While the crust parbakes, prepare the filling. Steam the broccoli for 5 minutes, until slightly tender.
- In a bowl whisk together the remaining 6 eggs, coconut milk, dried chives, remaining 1/2 tsp sea salt, pepper and shredded cheese.
- To assemble the quiche: Sprinkle the cooked sausage, steamed broccoli and frozen spinach evenly in the quiche crust. Pour the egg mixture in evenly.
- Bake for 25-30 minutes, until the quiche is set. To test for doneness, insert a knife in the center of the quiche. If it comes out clean, the quiche is done. If it is still wet, continue to bake 3 more minutes then check again.
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