Fresh Turnip Green Quiche with Almond Crust
Ingredients
Almond Crust:
2 cups almond flour
3 cloves of garlic, minced
1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
pinch of ground black pepper
pinch of crushed red pepper flakes
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Filling:
butter or ghee for sautรฉing veggies
1 small onion, finely chopped
2 stalks green garlic, minced (or garlic scapes or cloves)
Hefty pinch of salt
1 teaspoon dried thyme
pinch of crushed red pepper flakes
3-4 small turnips, greens removed and roughly chopped
1 bunch of turnip greens, roughly chopped (about 1 1/2 cups)
4 large eggs
1/2 cup cream
pinch of salt and pepper
4-6 ounces goat cheese, crumbled (can sub with freshly grated cheddar)
Instructions
1. Place a rack in the center of the oven. Preheat the oven to 375F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Pre-bake the crust for 10 minutes.
2. Heat a few tablespoons of butter or ghee in a large cast iron skillet over medium-high heat. Add the onion and cook until soften and lightly browned. Add the green garlic, salt, thyme and red pepper flakes and cook for about 1 minute longer. Toss in the turnips and continue to cook until softened, about 5-7 minutes. Add the turnip greens and cook a few minutes longer until the greens wilt a bit and the mixture is well combined. Remove from the heat.
3. In a medium size bowl whisk together the eggs and cream with a pinch of salt and pepper. Add the cooked greens to the bowl along with half of the cheese and whisk to combine. Pour the mixture into the prepared crust and top with the remaining cheese. Place in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown to quickly place foil around the edges to keep it from burning.
4. Remove from the oven and let the quiche cool for at least 30 minutes before slicing and serving.