Veggie Quiche with Walnut Crust
Description
Ingredients
Walnut Crust
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1 cup California walnuts, toasted in oven at 300 for 10 minutes
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1 1/3 cup all-purpose flour
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1/2 teaspoon minced garlic
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1/4 teaspoon salt
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1/3 cup avocado oil
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1 egg
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2 tablespoon cold water
Veggie Quiche
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2 tablespoons avocado oil
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1/2 yellow onion, diced
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1 small red pepper, diced
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1 head broccoli cut into small pieces
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1 (5ounces) bag fresh spinach
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6 eggs
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3/4 cup milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded mozzarella, divided
PREPARATION
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Combine walnuts, flour, garlic and salt in a food processor. Process until mixture becomes a sandy texture. Add egg, avocado oil and 2 tablespoons cold water. Pulse until dough forms, adding additional water if necessary.
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Form a ball, wrap in plastic wrap and refrigerate 1 hour.
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Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
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Using a rolling pin on a lightly floured surface, roll out into a 12-inch circle. Gently lay into prepared pie dish. Using tines of fork, poke holes in bottom of crust. Bake for 15 minutes.
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Meanwhile, heat 2 tablespoon avocado oil in large skillet. Add onion, pepper, and broccoli; cook and stir 8 minutes or until softened. Add spinach; cook and stir 1 minute or until wilted. Remove from heat.
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Combine eggs, milk, salt, and pepper in large bowl; whisk well. Stir in half of the cheese and veggie mixture.
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Pour egg mixture into slightly cooled crust and top with other half of cheese.
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Bake in oven for 35 minutes or until middle is set.
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Let cool 10 minutes before slicing and serving.
NUTRITION
- Calories: 540 cal
- Total Fat: 39 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 210 mg
- Sodium: 550 mg
- Carbohydrates: 30 g
- Dietary Fiber: 4 g
- Protein: 19 g