MUSTARD GREENS + GRUYERE QUICHE WITH ALMOND CRUST

Servings: 6 | Prep Time: 15 Minutes

Ingredients

• Crust
• 2 cups almond flour
• 3 cloves of garlic, minced
• 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• pinch of ground black pepper
• pinch of crushed red pepper flakes
• 1/3 cup olive oil
• 1 Tablespoon + 1 teaspoon water
• Quiche 
• 1 Tablespoon olive oil
• 3 shallots, minced (about 1/2 cup)
• 3 cloves of garlic, minced
• 1 bunch of mustard greens, roughly chopped (about 2 cups)
• 1/4 cup dry white wine (or veggies stock)
• 1/2 cup whole milk
• 4 large eggs
• 1/2 cup grated Gruyere cheese
• generous pinch of ground nutmeg
• 1 teaspoon salt
• pinch of black pepper

Directions

1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.
2. In a large cast iron skillet heat the oil over medium heat. Add the shallots and garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.
3. In a large bowl whisk together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.
4. Let the crust cool for about 5 minutes before slicing and serving