Soppressata, Caramelized Onion & Olive Quiche w/ Almond Crust
3/4 cup coconut milk (or other milk of your choice, dairy or non-dairy)
1/4 pound Soppressata salami (Applegate Farms is great)
2-3 Tbls chopped basil
1 medium sized onion
1/2 Tbls coconut oil or olive oil (ghee or organic butter)
1 medium sized tomato
6 green onions
1/2 cup green olives
4 large garlic cloves
1/2 tsp coarse ground black peppercorns
1/2 tsp coarse ground sea salt
Almond flour crust
3 cups almond blanched flour
1/2 cup coconut oil or olive oil (ghee or organic butter)
1/2 tsp salt
2 Tbls fresh oregano finely chopped (optional)
A little water if needed
1. Preheat oven to 350 degrees
2. First make the crust by putting all the crust ingredients together in a medium sized bowl, mixing till combined. If needed add enough water to make a nice dough that can be easily pressed into a pan. This should make enough dough to fill 1 large 9×13 casserole dish or large quiche pan.
3. Press the dough into the pre-greased pan. Continue to work the dough until it is even throughout the pan. The crust might only come halfway up the up walls of your casserole dish depending on it’s depth.
4. Bake the crust at 350 degrees for about twenty minutes. Don’t let it get too brown though because it will brown some more when you cook the egg mixture in it. Let it cool while you prepare the rest of the ingredients.
5. In a large bowl beat together the eggs, milk, black pepper, chopped basil and salt. Set aside, I like my egg mixtures at room temp. before I bake them.
6. Thinly slice onions. Cook them with the oil in a pan over medium heat till caramel colored. You can also cook them dry in a pan with no oil, tastes great!
7. While the onions are cooking cut the tomato in half, thinly slicing half of it to place on top of the quiche. Dice the other half. Set aside to put in the egg mixture. Don’t forget to keep checking and stirring the onions. Slice the olives set aside.
8. Keep a few slices of the soppressata to put on top of the quiche, then dice rest into small pieces. Set aside to put in the egg mixture.
9. Slice the green onions into long thin narrow strips then finely dice the garlic cloves. When the onions are done frying, fry the garlic in the leftover oil on medium heat till crispy then fry the green onion strips.
10. Now that all your prep work is done: Add the diced salami, half the caramelized onions, diced tomato, sliced olives, and half of the fried garlic pieces to the egg mixture.
11. Pour all of it into the prepared crust and bake at 350 degrees for about 15 minuets then carefully remove from the oven and randomly place the sliced tomatoes, slices of soppressata, remaining garlic pieces, caramelized onions and very last the fried thin green onion slices onto the quiche. Return to the oven and continue to bake until just firm (no liquid egg at the center). About another 15 min.
Note: If the crust starts to burn you may want to cover with foil for the last few minuets of cooking.
12. Let the Quiche cool a bit before serving. Almond flour crusts tend to come out better when they have had time to “rest”.