Kids, I think we have another GG Jesscipe on our hands! How nice is it to eat a guilt free piece of quiche in its entirety?? Not having to scrape the filling out or eliminate the crust entirely. It’s about time. While on this new kick I’m on to develop clean, healthy, low carb, low sugar recipes that feel somewhat like the real thing, I played around with what GG crumbs can do. Granted this was my first shot here, but this crust came out well. My first goal was to make sure the crust stayed together and didn’t give out under the filling. Crumble/collapse free. To my delight, this recipe held up and sliced perfectly into even squares. These are GG crackers; don’t expect them to taste like a flaky, buttery pie crust. I’m not reinventing the wheel, just repurposing it. Play around with your favorite quiche filling, or experiment with making this crust into individual mini quiches. Maybe add finely chopped fresh herbs to the mixture if you’d like (I’d go with parsley or sage). This recipe yields a lot of crust. I used a large 9x13. It was about three quarters of an inch thick. How much you use is up to you, but I wanted you to have the options of making two smaller quiches for variety, or minis. You’ll need; a 9x13 glass baking dish sprayed with non stick spray.
Two packs original GG crackers
Half a cup almond flour
3 egg whites
Half a cup of avocado oil
Half a cup of water
2 boxes of frozen chopped spinach
2 boxes of frozen chopped broccoli
Two tbsp ground flax meal
One tbsp country Dijon mustard
2 tsp garlic powder
A quarter cup of finely chopped parsley
1 and a half tsp salt
Half a tsp pepper
A bag and a half of shredded cheese of your choice
Preheat oven to 350. Pulse crackers to coarse crumbs in a food processor. Add other ingredients, adding more oil or water as needed to moisten. Add by the tbsp. Mix until combined. Press crust firmly into bottom and sides of the pan.
Filling: a large white onion, diced and sautéed until fragrant and translucent, two boxes of frozen chopped spinach defrosted and well drained, two boxes of frozen chopped broccoli defrosted. One tbsp country Dijon mustard, 2 tsp garlic powder, a quarter cup of finely chopped parsley, 1 and a half tsp salt, half a tsp pepper, a bag and a half of shredded cheese of your choice, and two eggs. Mix all ingredients well, pour on crust, and bake about 45 minutes until the cheese starts to turn golden brown. Mini quiches would use less cooking time, check every couple of minutes after 25 minutes.