Elements:
- one one/three cups ground almonds
- one tsp dried thyme (substitiute for different dried herbs to your liking)
- 3 Eggs
- 1/4 cup golden flaxseed flour
- 1/four cup milk
- 2 Tbs milk
- two Tbs olive oil
- 1/four cup chopped pepper
- 1 tsp dried oregano
- 3 Tbs freshly grated parmesan cheese
- Crust
- 3 Tbs chopped red onion
- one/8 teaspoon salt
- 1/3 cup shredded mozzarella cheese
- one small zucchini (in slender “ribbons”)
Directions:
- Preheat oven to 375ºF (~190ºC). Grease an 8-inch pie dish with olive oil or cooking spray.
- In a medium-sized bowl, combine all of the substances of the crust jointly until finally a crumbly dough. Pour all of the dough into the pie dish. Spread and flatten the dough on the bottom and up the sides of the pie dish.
- Chop off the finishes of the zucchini and spiralize it. This will make it a lot easier to plate the quiche later. Chop the portion of the zucchini that did not get spiralized into tiny portions. If you do not own a spiralizer, just grate the zucchini or make zucchini ribbons with a vegetable peeler.
- Blend all the greens and cheese, and put them into the pie dish. I made sure that some of the zucchini noodles remained on top of the quiche, but that is just for presentation.
- Combine the whisked eggs, milk, thyme, and salt in a smaller bowl. Fill the pie dish with this egg combination.
- Bake the quiche for 30-40 minutes or right until the eggs are cooked and the quiche is browned and slightly soldidified.
- Set the quiche to the side for about 10 minutes ahead of serving.
- Refrigerate any leftovers in an airtight container.