Don’t be fooled by the fact that this recipe has the word “easy” in it! Oh, it’s easy all right, but that doesn’t mean it is lacking in big-time flavor! Salty black forest ham, tangy shredded cheese, sharp scallion and cleansing nutmeg make this our favorite breakfast, lunch or dinner any day of the week!
Prep Time: 1 hour
Cooking Time: 55-60 minutes
8 tablespoons butter
2 cups almond flour
1/3 cup coconut flour
¼ teaspoon xanthum gum
Pinch of sea salt
2 large eggs
6 large eggs
1 cup heavy whipping cream
6 ounces of black forest ham
1 cup shredded cheese
4 whole scallions, minced
1 teaspoon sea salt
½ teaspoon black pepper
Pinch of ground nutmeg
Lemon zest from ½ fresh lemon
Cut butter into small cubes and pulse in a food processor with almond flour, coconut flour, xanthum gum and sea salt until crumbly.
Crack eggs into a small bowl and whisk well, then slowly pour into the food processor with it running until it is combined with the butter and flour mixture.
Form the dough into a ball and wrap in plastic wrap or parchment paper and place in the fridge to firm for 3—45 minutes.
Preheat your oven to 350 degrees Fahrenheit.
Remove the dough from the fridge and roll out on a flat surface between two pieces of parchment paper in a large enough circle to cover a 9-inch pie dish.
Place dough in your pie dish and use your fingers to cover the dish’s edges evenly.
Whisk eggs and heavy whipping cream together and pour into the dough. Evenly spread diced ham, shredded cheese and minced scallion over the egg mixture. Season with sea salt, black pepper and ground nutmeg. Garnish with fresh lemon zest (a microplane zester works great for this).
Place dish on a baking tray and cover with foil. Bake in the oven for 35-40 minutes, then increase the heat to 400 degrees Fahrenheit and continue baking, covered, for another 15-20 minutes, checking it after 10 minutes to ensure the outer crust edges are not burning. Almond flour burns easily, so be sure your quiche is covered well by the foil.
Remove from the oven and allow to cool for a few minutes before slicing in 8 pieces.
Serve between 8, storing any leftovers in your fridge for up to 3 days.
Net Carbs: 5