Grain Free Heirloom Tomato Quiche

*Update: This recipe is not paleo! My mistake, I didn’t realize legumes weren’t part of the paleo diet. However, it is still grain free!

While I often don’t refer to my recipes as “paleo,” many of them are. A lot of what I eat, actually, is paleo but I never really scream it in people’s faces.

I don’t eat things that are paleo on purpose, I eat them because they are delicious and gluten free. Let me tell you- I went a little off track this weekend while in Kansas. The whole gluten free thing was put on hold. I am majorly paying for it this week. My skin broke out and it is very oily. Hmph. That’s the price I have to pay to sneak a little brownie and some Chinese food in.

This week I am back on track food and fitness-wise.

My sister came over Monday and we both worked from my house. I made us the most delicious grain free quiche ever! First of all, Blake’s dad sent us home with 4 dozen farm fresh eggs from their chicken coop, so I have been incorporating eggs into almost every meal.

I love that they are all different colors and sizes; I just think that’s the coolest thing ever.

Second of all, I finally got around to buying more garbanzo bean flour. That stuff rocks my world. That is what I made the crust out of. The base is water and garbanzo bean flour (basically hummus) with the addition of some spices: salt and garlic salt.

It’s incredible what a little food styling can do to a photo, eh?

Here is a photo of what the crust looked like before I poured the eggs on top. It absolutely resembled hummus, but was thicker and spreadable.

So a little secret. I almost lost this quiche. And cried. I was carrying this pan with 2 hot pads over to my window where I had set up my photo session and the pan flipped right out my hands and smashed onto my side table. Luckily we were able to quickly flip it back over and I walked away like nothing happened.

I freaked out for about 30 seconds, and then the sis came and helped clean things up.

Fun fact: I swear like a sailer. I know- you’d probably never guess it, but I am an F-Bomber. Don’t judge me, please! I am working on it

The crust was delicious. You’d never know it was grain-free. It almost had a cracker consistency. I am definitely making this again! NExt time with the addition of potatoes!

So that is that. My first grain free crust that survived an almost-death experience.

Basic Ingredients

1 cup garbanzo bean flour
1/2 cup water, cold
1/2 teaspoon + ½ teaspoon salt (divided)
1/2 teaspoon garlic salt
1T extra virgin olive oil
6 eggs, farm fresh and organic (if possible!)
2 tablespoons almond milk (or any kind of milk)
handful of spinach
2 medium heirloom tomatoes
2 tablespoons fresh parsley, chopped
1 teaspoon lemon pepper
optional toppings: 2 tablespoons parmesan cheese, 1 tablespoon plain greek yogurt, sliced avocado, 2 tablespoons salsa

How to make Grain Free Heirloom Tomato Quiche

First, preheat oven to 375 and spray a round baking dish with non-stick cooking spray.
In a medium size bowl, mix together garbanzo bean flour, water, ½ teaspoon salt, garlic salt, and extra virgin olive oil. It should be like a paste when you are done mixing.
Then, take the mixture and spread it evenly in the pan. You will want to go about 2 inches up the sides so that when you pour the eggs in, it is cradled by the crust.
Next, chop and slice veggies. You can pretty much fill your quiche with any vegetables you’d like, I had heirloom tomatoes and spinach on hand, so that is what I used.
In a medium size bowl, whisk 6 eggs. Add in a few tablespoons of milk, ½ teaspoon salt, 1 teaspoon lemon pepper, and 2 tablespoons fresh parsley and mix.
Next, transfer veggies onto the crust, and then pour the egg mixture on top.
Bake at 375F for about 25-30 minutes or until completely firm.