Almond Flour makes the Quiche my Guy will eat!

It all started with the Savory Crust from The Gluten-Free Almond Flour cookbook. It had to be made before I could start on the quiche.

I was skeptical. Could a press in crust taste good?
This one has scallions mixed in with the grapeseed oil and almond flour. It was an easy crust to work for and a bonus while it was baking my house smelled yummy.

Here it is, The Asparagus Onion Quiche. (p. 62) Until a few years ago I wouldn’t eat asparagus and now it is becoming my favorite vegetable. The pink stuff in the photo is really purple onion, a lot of purple onion.

You can tell I’m not a food photographer because this isn’t a good representation.

But… it tasted amazing! Ed liked it and asked me to fix it again.

It was good for breakfast too. 

So far this cookbook was a splendid purchase.

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

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