Savory Vegetable Quiche - Paleo!

The crust smells amazing when it's baking and the whole thing is amazing!!! YUM!!

Savory Vegetable Quiche

Crust:
1 & 1/2 c blanched almond flour
1/2 t sea salt
1/2 t baking soda
1 T minced scallions (white and green parts)
1/4 c grapeseed oil
1 T water

Preheat oven to 350.

In a large bowl, combine almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press dough into a pie pan.

Bake for 12-15 minutes, until golden brown. Remove from the oven and let cool completely before filling.

Quiche:

2 T grapeseed oil
1 medium onion, thinly sliced
1 clove garlic, thinly sliced
1 c mushrooms, thinly sliced
1/4 c finely chopped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 oz goat cheese (** I omitted this ingredient to make it paleo)
1/2 t sea salt
1 savory pie crust

Preheat oven to 350

Heat the grapeseed oil in a large skillet over medium heat. Saute the onion for 8-10 minutes until soft and translucent. While the onion is sauteing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes and saute for 15-20 minutes, until the broccoli softens. In a large bowl, combine the eggs, cheese (** if using), and salt. Stir in the sauteed vegetables, then pour the mixture into the crust.

Bake for 30-35 minutes until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes, then serve.