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| sundried tomato and broccoli quiche in almond flour crust |
Hi everyone!
As you know I love eggs and there’s no shortage of recipes with eggs on my IG feed @cakebrain & on my food blog ๐๐๐ค๐ ๐จ๐ง ๐ญ๐ก๐ ๐๐ซ๐๐ข๐ง.
I’m so excited to share with you a quiche recipe I developed for @BCEgg, a non-profit organization that regulates BC's egg farms. The recipe can also be found on the Vancouver Sun site.
I’ve entered my quiche recipe in their contest and would be grateful if you show me some love by voting for me! You have to be 18+ and living in BC, Canada to vote and you can vote once every day until the end of the contest on May 17, 2019. There is no purchase necessary, but you have to fill out a form on the above link proving residency in BC.
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| free range eggs from Rabbit River Farms |
I'm small potatoes in this contest as many of the other contestants have thousands of IG followers and are professional "influencers"; but I'm hoping y'all appreciate all the recipes I've freely shared on my blog over the past 12 years and give me your vote! or give me your vote every day until May 17 lol!
I'm sharing a gluten free tart crust recipe for the quiche because some of my readers are Celiac/gluten intolerant, paleo, keto or low carb. I used free range Omega3 eggs from Rabbit River Farms, a local ethically run, organic egg producer. I'm simply in love with their golden yolks! #sponsored #ad #BCEgg
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| golden yolk love! |
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| prebaked tarts filled with egg custard filling; ready for the oven |
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| baked tart! |
๐ฆ๐จ๐ก๐๐ฅ๐๐๐ ๐ง๐ข๐ ๐๐ง๐ข & ๐๐ฅ๐ข๐๐๐ข๐๐ ๐ค๐จ๐๐๐๐
Special equip: FOUR 4 ½-INCH tart pans w/ removable bottoms.
Makes 4 tarts
๐๐๐ ๐ข๐ก๐ ๐๐๐ข๐จ๐ฅ ๐๐ฅ๐จ๐ฆ๐ง
(GF, Paleo, Low Carb)
1 ½ cups almond flour
2 tablespoons melted butter (avocado oil, or coconut oil)
½ tsp Pink Himilayan salt
1 cold large egg, free range
๐๐ฅ๐ฆ๐จ๐ง๐ ๐
๐ฅ๐จ๐ฎ๐ซ ๐๐๐ซ๐ญ ๐๐ซ๐ฎ๐ฌ๐ญ
1. Preheat oven to 350°F.
2. Combine almond flour, butter, salt & egg in a bowl.
3. Equally portion tart dough among 4 tart pans
4. Using fingers, press firmly dough up sides & press evenly across bottom. Prick crust bottom with fork
5. Place on baking sheet & bake for 15-20 min, until lightly golden.
6. Set aside while you prepare filling
๐ค๐จ๐๐๐๐ ๐๐๐๐๐๐ก๐
6 large eggs, free range
¼ cup heavy cream
¼ cup chopped broccoli florets
¼ cup sun-dried tomatoes, packed in oil (drained); chopped
¼ cup shredded cheese (feta, cheddar or mozzarella)
¼ tsp fresh thyme leaves (optional)
salt & pepper to taste
๐๐ฎ๐ง๐๐ซ๐ข๐๐ ๐๐จ๐ฆ๐๐ญ๐จ & ๐๐ซ๐จ๐๐๐จ๐ฅ๐ข ๐๐ฎ๐ข๐๐ก๐
1. Combine eggs & cream in a bowl & lightly beat together; season with salt & pepper
2. Add chopped broccoli florets, chopped sun-dried tomato & shredded cheese to mixture & stir to combine.
3. Equally portion out quiche filling among 4 cooked tart shells, which are on a sheet pan.
4. Bake in 350°F oven for 20-25 min; or until just set
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