Hello my fellow travellers,
Today’s recipe is an inspiration from all the Paleo blogs I’ve been visiting over the past few months. I threw together this quiche after finding a great almond flour crust recipe that paired great with ground turkey.
The quiche crust recipe can be found on Against All Grain. The only change I made was using 1 1/2 cups of almond flour as opposed to two cups. For my 9-inch pie plate, this was enough to make a nice, light thin crust. I used blanched almond flour (J K Gourmet).
As for the quiche itself, I just threw in a bunch of leftover veggies (bell peppers and broccoli) and turkey for a wonderfully delicious and healthy dinner.
ground turkey, 1/2 lb
1 broccoli floret, chopped
1 yellow pepper, chopped
1 onion, chopped
1 tsp salt
1/2 tsp coriander powder
1/2 tsp cumin
1/2 cup milk
salt and pepper, to taste
red chilli powder, to taste
1/4 cup mild cheddar, shredded
1/4 cup mozzarella, shredded
- Preheat the oven 325 degrees. Make the dough and press into a 9-inch pie plate.
- In a non-stick pan, heat 2 tablespoons of oil or ghee and fry the onions till golden brown. Add the turkey, broccoli, and yellow pepper. Cook for 4-5 minutes till turkey is well browned and cooked through.
- In a bowl, whisk together the eggs, salt, pepper, red chilli powder, and milk.
- Add the turkey first on top of the crust then pour the egg mixture over. Sprinkle cheese on top and bake in oven 15-20 minutes. I check earlier than the 15 minute mark to make sure the crust is not burning up since each oven varies.