There is a recipe for a vegan mushroom tartlet in our first book that I can’t say I make often. How’s that for salesmanship? We used a tofu base for the filling and have this amazing almond meal crust that makes the meal friendly for people with dietary restrictions. I always dream about that crust, tender almond meal with just enough rosemary, so I turned it into a larger quiche-type recipe that fits a little more fluidly into our everyday. Because my kids wake up way too early, they are moody in the morning and seemingly hungry instantly, having things ready saves me from the whining and frustration that I can’t make food appear immediately. Hard boiled eggs, cut fruit, healthy muffins or grainy pancakes that I’ve made in advance help me throw things on their plates quickly so I can enjoy my coffee while it’s still warm. It also makes the moments when I spend time on something with a few more steps, that much more special. Sure, this recipe has a few steps and a couple dirty pans, but once it’s made, it’s truly an all day meal option that feels special. You could really go all sorts of ways with the vegetables in the filling - maybe some asparagus or slow roasted tomatoes with a saltier cheese.
Here, I am making the crust in the pan, cooling it completely, then moving forward with the filling from there. You’ll want to use a cast-iron or other oven-proof pan (pictured is a greenpan non-stick which is also oven-proof). A traditional pie pan will be great too!
Almond Meal Quiche with Sweet Potatoes, Mushrooms + Greens
Serves 6 / One 12” skillet
For the crust
2 cups almond meal
4 Tbsp. coconut oil or butter
2 Tbsp. fresh rosemary leaves
salt and pepper
For the filling
2 tsp. extra virgin olive oil
8 oz. mushrooms, cleaned and sliced
1 small shallot
5 ounces baby spinach
1 cup leftover roasted sweet potatoes
5 eggs
1/3 cup heavy cream or plain, non-dairy creamer
dash of cayenne
1/2 tsp. each sea salt and pepper
4 oz soft goats cheese
fresh parsley, for garnish
Preheat the oven to 350’.
In a bowl or food processor, combine the almond meal, coconut oil and rosemary, salt and pepper and pulse to combine. The mixture should looks damp. Press it down in an even layer on the bottom of the skillet and up the sides as well as you can. Damp hands helps. Bake for 15 minutes or until it smells a little toasty. Remove to cool completely.
In another skillet, warm the oil. Saute the mushrooms with a pinch of salt and pepper until they begin to brown. Add the shallot, and saute another minute. Add the spinach, turn off the heat and the residual heat will wilt it down. Stir in your roasted sweet potatoes.
Whisk the eggs, cream, cayenne and salt and pepper together very well. get some air up in there. Tip the vegetables into the prepared crust, then the egg mixture over the top. Sprinkle the goat cheese all over the top. Bake 20 minutes until the center is set. Remove to cool for it to set further. Garnish with fresh parsley.
