Wheat Free Broccoli Bacon Quiche

Wheat Free Broccoli Bacon Quiche

The crust from this recipe was "borrowed" from Ayla at Gourmet Girl Cooks - I LOVE her blog.  I have yet to try anything she has posted that didn't turn out to be THE BEST!

I found the cutest little pie dishes.  They are just right for making a smaller pie when I'm making a large version with wheat and sugar for the rest of the family.  To use the smaller dishes like I did, cut all the ingredients in half.

Crust:
2 C Almond Flour
1 t salt
3 T cold butter
1 egg white

Filling:
1 C cheddar cheese
1 C broccoli florets, loosely chopped and briefly steamed or microwaved
4-5 strips of bacon, cooked and cut up
5 eggs
1/2 C cream, half and half or whole milk



Mix the almond flour and salt and "cut" in the butter.  This is easiest using a pastry "cutter" but you can do it with a couple of forks or just with your fingers.  The goal is to have the whole mixture resemble pebbles with tiny bits of butter still visible.  That will make the crust more flaky.  Add the egg white and press into the pie shells.  An easy way to do this is to cover with plastic wrap and press the dough down with another pie dish.  Unfortunately, that only works for the first pie shell, unless you have extra dishes   :)

Bake the shell at 325 degrees for 15 min.  Remove the shell and increase the temperature to 350 while you assemble the rest of the quiche.

Place the cheese, broccoli and bacon into the pie shell.  Beat the eggs with the milk or cream and pour over the top.  Bake another 20 min, lower the oven back to 325 and finish baking a final 10-15 min or until the center is fully set.

Pictured above are the pie dishes I used, with a regular pie server next to them for size comparison.  Aren't they cute?

Remember - cut this recipe in half if you are only filling one of these tiny pie shells.