Everything Burrata Quiche with Almond Flour Crust
Everything Burrata Quiche with Almond Flour Crust is a light, flavorful, gluten free meal that’s perfect for brunch or dinner!
Ingredients
For the crust:
- 1½ cup Bob’s Red Mill almond flour
- ¼ tsp kosher salt
- ½ tsp baking soda
- 1 tbsp everything bagel seasoning
- ¼ cup olive oil
- 1 tbsp water
For the filling:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup chopped yellow onion
- 1¼ cup fresh spinach
- 5 large eggs
- 1 cup whole milk
- 1 cup shredded Parmesan cheese, divided
- ½ cup grape tomatoes, halved
- 8 oz burrata ball
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees. Spray a 9-inch pie dish with non-stick cooking spray and set aside. Next, in a large bowl combine almond flour, salt, baking soda, and everything bagel seasoning. In another small bowl combine the olive oil and water.
- Take the olive oil mixture and stir into into the almond flour mixture until the dough is formed. Press the dough into the bottom of the prepared pie dish. Bake the crust for about 12 to 13 minutes or until golden brown. Remove from the oven and allow to cool completely before filling.
- To make the filling, preheat a skillet to medium-high heat. Add the olive oil, garlic, onion, spinach, salt and pepper. Cook the veggies for a few minutes and then set the skillet aside. In a medium bowl combine eggs, milk and 1/2 cup cheese. Pour the veggies into the bottom of the prepared almond flour crust followed by the egg mixture.
- Sprinkle the grape tomatoes on top of the egg mixture followed by the burrata. Sprinkle the remainder of the cheese on top and bake the quiche for about 35 to 45 minutes. There should be no liquid when a knife is inserted into the center. Remove from oven and cool before slicing and serving.
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