Tomato Mushroom Quiche with Gluten Free Paleo Crust +12M

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We are tomato lovers here. When they are at the top of the season (end of summer) their taste is simply unbeatable: sweet, warm, intense. You can really taste the summer sun in them.

This recipe is a great way to use ripen summer tomatoes and also use different colors and varieties for a beautiful result.

This summer tomatoes and mushrooms quiche is creamy and tasty with a lovely almond crust naturally gluten free. Perfect recipe for a summer party! 

I’m trying to introduce mushrooms in my kids diet…exposure is the key. I added mushrooms to this recipe. It’s fine if they will remove them, still it will count as one exposure 🙂

In a food processor combine all the crust ingredients starting from the almond flour, tapioca flour, butter in cubes (the butter should be very cold!!), egg, pinch of salt, honey.

Let the food processor work for 30/40 sec in order to obtain a sticky dough.

Transfer the dough on a parchment paper, wrap it and refrigerate to get firm at least 1 hour.

Preheat the oven at 350F/175C.

In a large pan drizzle 2 Tbsp extra virgin olive oil, let it warm up for few seconds at medium heat. Add the garlic, minced leek, onion. Saute’ 2 min. 

Add the mushrooms and sauté for 7/8 min.

In a big bowl add the ricotta and the fresh eggs. Adjust with a pinch of salt and add the fresh basil chopped in pieces. Add the nutmeg. Whisk all the ingredients together. 

Add the onion/mushroom mix and combine well.

Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Pour quiche mixture into tart pan. 

Place the tomato slices on top.

Bake for 30 minutes, or until the eggs have set.

Tomato Mushroom Quiche with Gluten Free Paleo Crust +12M

Summer tomato and mushrooms quiche, creamy and tasty with a lovely almond crust naturally gluten free. Perfect recipe for a party! 

Ingredients
CRUST
  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 cup butter in cubes, super cold
  • 1 egg
  • 1/2 tsp sea salt
  • 1 tsp honey or maple syrup
FILLING
  • 2 small heirloom tomatoes (yellow and red), thickly sliced 1/2 inch
  • 1/2 cup cherry tomatoes, sliced
  • 1 cup cremini mushrooms, thinly sliced
  • 1 small yellow onion, minced
  • 1 leek, thinly sliced
  • 1 garlic clove, peeled and minced
  • 8 eggs
  • 1/2 tsp sea salt
  • 4 basil leaves, roughly chopped
  • 3/4 cup ricotta cheese
  • 1/2 tsp nutmeg
Instructions
  1. In a food processor combine all the crust ingredients starting from the almond flour, tapioca flour, butter in cubes (the butter should be very cold!!), egg, pinch of salt, honey.

  2. Let the food processor work for 30/40 sec in order to obtain a sticky dough.

  3. Transfer the dough on a parchment paper, wrap it and refrigerate to get firm at least 1 hour.

  4. Preheat the oven at 350F/175C.

  5. In a large pan heat at medium/high 2 Tbsp extra virgin olive oil for 1 minute. Add the garlic, leek, onion. Saute’ 2 min. Add the mushrooms and sauté for 7/8 min.

  6. In a big bowl add the ricotta and the fresh eggs. Adjust with a pinch of salt and add the fresh basil chopped in pieces. Add the nutmeg. Whisk all the ingredients together for 1/2 min. 

  7. Add the onion/mushroom mix and combine well.

  8. Remove the dough from the fridge. Grease a tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom.

  9. Pour quiche mixture into tart pan. Place the tomato slices on top. Bake for 30 minutes, or until the eggs have set.

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