Do you even brunch?
Go ahead and invite your friends over now because this is one of those dishes that looks as good as it tastes.
Sheeesh. This quiche.
I used almond flour and olive oil to keep this GF, and there are tons of flavors in here that make this way better than your average quiche:
sun dried tomatoes
The difference between quiches and frittata's are that quiches have a crust on the bottom. Usually bread or pie crust (this recipe gives you an almond flour crust), quiches give you more texture and more bang for your buck.
1 2/3 cup almond flour
1/2 cup olive oil
1/3 cup crumbled goat cheese
1/2 tablespoon minced garlic
1 thinly sliced shallot or 1/2 yellow onion
1 handful fresh spinach
1 handful sliced cherry tomatoes
2 sprigs of rosemary
5-6 sundried tomatoes, julienne cut
salt and pepper
garlic powder, onion powder, dried oregano
1. Preheat the oven to 400F.
2. In a cast iron pan or 8x8 pyrex, pour almond flour, garlic powder, onion powder, oregano, salt, pepper, and olive oil. stir until a dough forms, then pat down with your hands to form a crust.
3. In a large bowl, crack 12 eggs and whisk until the yolks are all mixed. Add goat cheese, garlic, thinly sliced shallot or onion, spinach, sliced cherry tomatoes, rosemary, sundried tomatoes, and salt and pepper, stir.
4. Pour the eggs over the patted down almond flour crust and bake for 35-40 minutes.