Zucchini noodles nestled in a fluffy quiche with a crispy almond-flax crust—a perfect one-dish meal!
I tried my hand in archery this weekend! When I booked the appointment for the lesson, I envisioned shooting in an open field with targets scattered around (similar to one of the scenes in 10 Things I Hate About You). Alas, the archery was entirely indoors, but it was fun! Well, the fun picked up after I started to hit the target and not the styrofoam block that the target was hanging from.
I am proud to report that all of my arrows except one landed on the block. Considering my absolute lack of hand-eye coordination with anything remotely related to sports, I’d say that my performance was not too shabby. Did you know that in order to hit the target, you need to aim your arrow at a point below the target? There is some fancy law of physics explaining this phenomenon, but physics and I don’t mix well together.
On Saturday, I stopped by my playground a.k.a. the Saturday morning farmers market in San Mateo College. I get very excited wandering around the stalls and trying out new fruits and vegetables. As I haven’t been there in weeks, I got a bit carried away. Check out my loot!
Inspired by my purchases at the farmers market, I baked a vegetable-filled quiche. Besides, after all the bread making I did last week, I wanted to cook something rather simple.
I decided to have a little fun with the presentation by adding zucchini noodles in the dish. You can also use grated zucchini instead.Print
Zucchini Quiche with Almond Flax Crust
A flavorful quiche filled with zucchini noodles atop a gluten-free almond and flax meal crust
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: gluten-free, dinner
- olive oil or natural cooking spray for greasing pie dish
- 1 and 1/3 cups almond meal
- 1/4 cup golden flaxseed meal
- 2 TBS olive oil
- 2 TBS milk (I used 1% milk)
- 1 tsp dried oregano (or any other dried herb)
- 1/2 tsp salt
- 1 medium zucchini
- 1/4 cup chopped orange pepper (or any other bell pepper)
- 3 TBS chopped red onion
- 1/3 cup shredded mozzarella cheese
- 3 TBS freshly grated parmesan cheese
- 3 large eggs, whisked
- 1/4 cup milk
- 1 tsp dried thyme (or any other dried herb)
- 1/2 tsp salt
- Preheat oven to 375ºF (~190ºC). Grease an 8-inch pie dish with olive oil or cooking spray.
- In a medium-sized bowl, mix all of the ingredients of the crust together until a crumbly dough forms. Pour all of the dough into the pie dish. Spread and flatten the dough on the bottom and up the sides of the pie dish. The dough reached about halfway up the sides of the pie dish for me.
- Chop off the ends of the zucchini and spiralize it using Blade C. Give the zucchini noodles several chops. This will make it easier to cut and serve the quiche later. Chop the part of the zucchini that did not get spiralized into small pieces. NOTE: If you do not own a spiralizer, simply grate the zucchini or create zucchini ribbons with a vegetable peeler.
- Mix all the vegetables and cheese, and place them into the pie dish. I made sure that some of the zucchini noodles were on top of the quiche, but that is just for presentation.
- Mix the whisked eggs, milk, thyme, and salt in a small bowl. Fill the pie dish with this egg mixture.
- Bake the quiche for 30-40 minutes or until the eggs are cooked through and the quiche is browned and firm to touch.
- Let the quiche cool for about 10 minutes before serving.
- Refrigerate any leftovers in an airtight container.
If you do not have almond meal, just ground about 1 and 1/2 cups of sliced almonds in a food processor. You could also use all-purpose flour if you’re not going for a gluten-free crust. Check out this recipe from Kath Eats Real Food for baking a crust.