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.
Patti
I hope you do try it. 🙂 It was so good! Who knew healthy could taste so good?
Diana
ooh what was the book?
Will definitely try this–because it LOOKS so good.
Thank you.
Patti
P.S. Had quiche Saturday at a Brunch book discussion group!!!