I love eggs for breakfast, and quiche, while it may have a fancy flair, is sooo easy to make. I can make this to entertain guests for brunch or make ahead for myself and enjoy it for the whole week (although it usually only lasts about 3 days in my house if Jon is having it for his breakfast, too!)
Another reason why I love quiche – you can change up the flavors and veggies here and it’s like a whole new recipe, and you’re really just changing a couple of things! I also really love doing spinach, mushroom, garlic, and onion. Regardless of the type of veggies I’m adding, this almond cheese cream cheese makes me feel like I’m totally cheating on this no-sugar/no-dairy/no-grains thing. This Kite Hill Chive Cream Cheese is the JAM. They also have a plain version and a jalapeño at my local Whole Foods (I can’t waitttt to try the jalapeño!!)
Anyway, this cheese is pretty great (a little pricey, I think it’s about $6 at Whole Foods) BUT they also have a sneaky $.50 off right in their packaging. That little cardboard cover has the coupon on the other side.
Anyway, back to the quiche. I’ve made crustless quiches many times before, but I do love having a little more substance to it. Maybe I just like feeling like I’m eating bread even though I’m not! This almond flour crust is so versatile and absolutely solves my cravings for the unhealthy breads and pastries.
I made this for my Christmas morning breakfast… mmmm delicious!
Preheat oven to 375 degrees F. Begin by caramelizing sweet onion slices in 1 tsp olive oil. In a separate skillet, add the mushrooms in a separate pan with olive oil. I keep the mushrooms separate to cook out the water.
While that is cooking prepare crust by combining all ingredients to a large mixing bowl and mixing with a wooden spoon. Press crust to bottom of pie or casserole dish, and poke several holes in the crust with a fork. Bake crust for 5 minutes.
In another large bowl, add eggs, remaining veggies, and spices, and whisk together. Add in the onions and mushrooms once cooked.
Pour egg mixture on top of the crust. Using a small spoon, take the almond cream cheese and add several dollops on top of the eggs. Next chop up green onion and sprinkle on top.
Bake in the oven for 40 minutes, until eggs are golden.