Skillet Spinach And Chive Quiche
For the crust:
¼ cup plus 1 tablespoon extra-virgin olive oil
1 cup (100 grams) almond flour
1 cup (120 grams) chickpea flour
½ teaspoon baking powder
½ teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 to 2 tablespoons water
For the filling:
6 large eggs, lightly beaten
2 cups lightly packed baby spinach, coarsely chopped
½ cup plain almond milk (may substitute whole or low-fat milk)
¼ cup chopped chives
1 teaspoon ground cumin
1 teaspoon fine sea salt
Freshly ground black pepper
Preheat the oven to 400 degrees. Lightly grease a 9-inch cast-iron skillet or tart pan with 1 tablespoon of the oil.
For the crust: Whisk together the almond flour, chickpea flour, baking powder, sea salt and pepper in a large bowl. Add the remaining ¼ cup of oil and use your hands to work it into the dry ingredients until the mixture is crumbly. Add 1 tablespoon of the water and squeeze the dough; if it feels dry and doesn't stick together, drizzle in the remaining 1 tablespoon of water and squeeze the dough until it sticks together. Turn the dough out into the skillet, then use your fingers to press it into the bottom and up the sides of the pan. Bake the crust until it's dry to the touch and starting to firm up, 10 minutes. Remove it from the oven; reduce the temperature to 375 degrees. The crust can be baked and refrigerated for up to 3 days before you add the filling and bake the quiche.
While the crust is baking, make the filling: Whisk together the eggs, spinach, almond milk, chives, cumin, sea salt and pepper in a medium bowl. Once the crust is ready, pour in the filling mixture and carefully return the skillet to the oven. Bake the quiche until it's firm and the center is set, 25 to 30 minutes.
Let the quiche cool for 5 minutes, then serve warm.
Serves 6 to 8
Nutrition per serving (based on 8): 260 calories, 11 g protein, 11 g carbohydrates, 20 g fat, 3 g saturated fat, 140 mg cholesterol, 470 mg sodium, 3 g dietary fiber, 2 g sugar
Adapted from "Chickpea Flour Does it All," by Lindsey S. Love (The Experiment, 2016).