Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust

This weekend had plenty of celebrations and excellent cheer. It began with a bang on Friday, when my pals shocked me with a birthday celebration! I believed I was satisfying one pal for supper, however to my shock and pleasure, 8 smiling faces were awaiting me when I got here.

My birthday is on Christmas and I have not had a correct birthday event in, oh, nearly a years, so it implied the world to me. I’m in fact anticipating my genuine birthday now. And, now that I am no longer filled with Christmas infant bitterness, I may stop being a Scrooge and in fact take out some vacation designs.

almond meal quiche and wine

My pal Tessa served her variation of this quiche at women’ night a number of months earlier. 2 of the 4 people are gluten-free, so we frequently serve basic, vegetarian frittatas that please all 4 people. (Include a bottle of white wine, perhaps a side salad and some chocolate for desert, and we have actually made a premium meal with very little effort.)

That night, Tessa consisted of an almond meal crust, which turned her baked frittata into a quiche. I have actually never ever been a huge fan of versatile flour crusts, however this crisp, tasty, herbed crust is another story. All of us definitely liked the taste and texture of the crust and asked for the dish. The very best part? You do not even require a rolling pin to make it. Simply smush the crust into type with your fingers.

I have actually been dealing with a bigger scale variation that can be baked in a cast iron frying pan since. My last, preferred variation begins with a garlicky thyme and almond meal crust, which is filled with rushed eggs, goat cheese, mushrooms and arugula. It’s fresh, filling and basic ideal for a vacation breakfast or a basic weeknight supper.

gluten-free almond meal crust

If you wish to serve the quiche with white wine, I ‘d recommend a light-bodied pinot noir. This post’s sponsor, Robert Mondavi Private Choice, uses a commonly readily available pinot noir that genuinely is perfect. The pinot noir’s notes of sour cherry and oak set incredibly with the tastes of goat cheese, arugula and Cremini mushrooms.

Mondavi asked me to share some amusing ideas with you all today. My tips, which are all quite standard however oven neglected, originated from my experience in food service in addition to participating in celebrations as a visitor. What are your finest ideas? I ‘d like to hear them.

Amusing do’s:

  • Serve glasses of water along with alcohol, and fill up the water glasses whenever they are running low. Hydrated visitors are better visitors.
  • Fabric napkins constantly leave an impression. They do not even need to match as long as they share a typical style. A matching salt shaker and pepper mill is a great touch, too.
  • With dignity clear plates from the table as they are completed. Visitors can’t unwind and put their elbows on the table if it’s covered with empty plates.
  • Establish a beverage station far from the cooking area that uses all of the required beverage products: alcohol, glasses, ice, garnishes. Let visitors serve themselves so they can consume at their own speed.
  • Stemless white wine glasses might not be the most appropriate white wine glasses, however they’re less most likely to topple and spill or break.
  • Lights! Music! Do not disregard environment. Prevent extreme overhead lighting and play event-appropriate background music. (Thanks to my pal Grace for the suggestion!)

Amusing do n’ts:

  • Do not attempt to do whatever on your own! Visitors wish to contribute and be valuable, so inform them what you require them to bring or do. Much better to request for assistance than to make everybody around you feel powerless and stressed out for you.
  • Do not feel obliged to provide a million various menu products. Serve enough to please your visitors and their private dietary limitations. People have a natural propensity to wish to attempt whatever, which causes eating way too much and post-holiday celebration regret. There’s no requirement to prepare more food than individuals in fact desire or require!
  • Do not ignore the restroom. Make certain to offer a tidy hand towel and leave an additional roll of toilet tissue in sight.

sautéed mushrooms and arugula

scrambled eggs

gluten-free almond meal crust recipe

Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust

Robert Mondavi private selection pinot noir with quiche

Cremini mushroom and arugula quiche in a gluten-free almond meal crust

Arugula and cremini quiche with-gluten-free almond meal crust

Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 55 minutes
  • Overall Time: 1 hour 15 minutes
  • Yield: 6
  • Classification: Breakfast

4.7 from 71 evaluations

Arugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. An easy, premium dish for breakfast, breakfast or supper!


Gluten-free almond meal crust

  • 2 cups jam-packed almond meal or almond flour (I had much better outcomes with almond meal)
  • 3 garlic cloves, pushed or minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon newly ground pepper
  • 1/3 cup olive oil
  • 1 tablespoon and 1 teaspoon water

Arugula, Cremini mushroom and goat cheese filling

  • 3 cups infant arugula, approximately sliced
  • 1 1/2 cups cleaned up and sliced Cremini mushrooms
  • Drizzle olive oil
  • 6 big eggs
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 5 ounces goat cheese, fallen apart


  1. Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron frying pan or 9 ″ pie pan with olive oil or cooking spray. In a blending bowl, stir together the almond meal, garlic, thyme, salt and pepper. Gather the olive oil and water and stir up until the mix is completely integrated.
  2. Press the dough into your ready skillet/pan up until it is equally distributed throughout the bottom and a minimum of 1 1/4 inch up the sides. Bake up until the crust is gently golden and firm to the touch, about 15 to 20 minutes.
  3. In a big frying pan over medium heat, warm adequate olive oil to gently coat the pan. Prepare the mushrooms with a dash of salt, stirring frequently, up until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mix to a plate to cool.
  4. In a blending bowl, blend together the eggs, milk, salt and red pepper. Stir in the goat cheese and the a little cooled mushroom and arugula mix.
  5. Once the crust is done baking, gather the egg mix and bake for thirty minutes, or up until the center is firm to the touch and prepared through. Let the quiche cool for 5 to 10 minutes prior to slicing with a sharp knife. Serve right away.


  • Crust adjusted from Roost’s Rainbow Chard Tartlets. Thyme/goat cheese/mushroom/arugula taste mix influenced by What to Consume with What You Consume.
  • Yields 6 big pieces.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It must not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

Robert Mondavi Private Selection

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Disclaimer: Settlement for this post was supplied by Robert Mondavi Private Choice through Glam Media. The viewpoints revealed herein are those of the author and are not a sign of the viewpoints or positions of Robert Mondavi Private Choice.

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