Light Quiche

I love quiche but sometimes a break from the cream, heavy cheese and butter-rich crust is in order. By making a crust at home with wheat flour, using almond milk instead of regular, using olive oil instead of butter and reducing the amount of egg yokes this easy, versatile dish becomes a bit lighter.

You'll need:
Whole wheat flour (or spelt, your choice)
Salt
Eggs (organic/local preferable of course!)
Vegetables of choice---I chose tomatoes, mushroom and garlic
Almond milk
Shredded Cheese (cheddar, mozzarella)
Olive oil




Directions: Combine flour, salt and water together in a bowl and mix until it becomes a dough texture, adding water and flour as needed. Brush a pie dish with olive oil and start setting in crust, working from the center of the pie dish, out to the sides. Set aside.



In a sauté pan, combine olive oil, chopped garlic, tomatoes and mushroom. Crack 8 eggs (and throw away 4 yolks if preferable) and whisk together. After vegetables have cooked ad them to eggs and stir together. Pour egg/vegetable mix on top of quiche crust and then sprinkle cheese, salt and pepper on the top.



Bake for +/- 25-30 minutes at 350 degrees.