Name: Quiche Perconvale with Roasted Vegetables and Herbed Almond Crust
Prep time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 3/4 cup almond flour; 1/4 cup oat flour; 2 tbsp olive oil; 1/4 tsp salt; 1 tbsp chopped fresh thyme; 2 large eggs; 2 large egg whites; 1/2 cup unsweetened almond milk; 1/2 cup crumbled goat cheese (chèvre); 1/2 cup diced roasted red bell peppers; 1/2 cup baby spinach, chopped; 1/4 cup thinly sliced scallions; 1/4 cup steamed broccoli florets, chopped; 1/4 tsp black pepper; 1/8 tsp freshly grated nutmeg

Quiche Perconvale with Roasted Vegetables and Herbed Almond Crust

Peter

This Quiche Perconvale brings together the classic French comfort of quiche with a California-inspired, low glycemic twist. An herbed almond and oat crust delivers a nutty, aromatic base, while the filling is loaded with vibrant roasted peppers, spinach, and broccoli for color, flavor, and nutrients. Creamy goat cheese adds tang and richness without spiking glycemic load. The result is a beautiful, satisfying meal perfect for a sunny brunch, a light dinner, or a late-summer picnic. Enjoy it warm or at room temperature, and savor the contrasting textures and fresh flavors in every bite.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 6-inch tart or quiche pan.
In a bowl, mix almond flour, oat flour, olive oil, salt, and thyme until crumbly. Press evenly into the bottom and up the sides of the pan to form a crust.
Bake the crust for 12 minutes, just until lightly golden. Remove and let cool slightly.
In another bowl, whisk eggs, egg whites, almond milk, black pepper, and nutmeg until smooth.
Scatter goat cheese, roasted bell peppers, spinach, scallions, and broccoli evenly over the crust.
Pour the egg mixture over the vegetables and cheese. Gently tap the pan to settle the filling.
Bake for 28-32 minutes, until the filling is just set and slightly puffed. Let cool 10 minutes before slicing. Serve warm or at room temperature.