Saturday, April 21, 2012

Tomato Quiche

From Kristi's Kitchen

Crust Ingredients:

1 cup blanched almond flour
4 California dates
1/2 tsp. sea salt
1/4 tsp. ground sage
1/4 tsp. garlic powder
1/8 tsp ground pepper
2 tbsp. organic unsalted butter


-Process flour, dates and seasonings in the food processor until fine
-Add butter and continue processing until a dough forms
-Pat dough into a 10" spring form pan
-Bake in 350 degree oven for 8-10 minutes; until golden
-Remove from oven and pour filling oven the top and bake

Filling Ingredients:

4 medium ripe tomatoes, chopped with seeds and juice (I used Kumato Brown Tomatoes)
3 pieces cooked nitrate-free turkey bacon, chopped
1/4 red onion julienned
1 garlic clove minced (about 1 tsp.)
1/2 sea salt
1/4 pepper
1/4 tsp. sage
1/8 tsp. cayenne
1 tsp. dried parsley
1 recipe homemade mayo (see recipe below)
2 organic egg plus 3 egg yokes leftover from making mayo, beaten


-Combine all ingredients in a mixing bowl and set aside


-Pour filling over the top of baked crust
-Return to oven and bake for 30-35 minutes until slightly firm and springy

Makes 5 hearty portions

Homemade Mayo
From Kristi's Kitchen

3 organic egg yokes
1/2 tsp. spicy brown mustard
1/4 tsp. sea salt
1/4 c. grapeseed oil

-Using a hand mixer, beat yolk until light colored and fluffy
-Add in salt and mustard and incorporate with hand mixer
-With hand mixer running, slowly drizzle in oil and mix until thick and creamy

Makes about 1/2 cup

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