Ingredients

• 2 Cups Almond Meal or Flour
• 3 Cloves of Garlic, Pressed or Minced
• 1 Tablespoon Fresh or Dried Thyme
• ½ Teaspoon Salt
• ¼ Teaspoon Fresh Ground Pepper
• 1/3 Cup EVOO
• 1 Tablespoon Water
• 3 Cups Baby Arugula, Roughly Chopped
• 1½ Cups Sliced Mushrooms
• 6 Large Eggs
• 1/3 Cup Milk or Almond Milk
• ½ Teaspoon Salt
• ¼ Teaspoon Red Pepper Flakes
• 5 Ounces Crumbled Goat Cheese

Directions

1. Preheat oven to 400°F. Grease a 10-inch cast iron skillet or large tart pan with cooking spray.
2. In a mixing bowl, stir together the almond flour/meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
3. Press the dough into the prepared skillet/pan until it is evenly dispersed across the bottom and up the sides.
4. Bake until the crust is lightly golden and firm to the touch, about 18-20 minutes.
5. In a large skillet over medium heat, warm enough olive oil to lightly coat the pan.
6. Cook the mushrooms with a dash of salt, stirring often, until tender.
7. Toss in the arugula and let it wilt.
8. In a mixing bowl, whisk together the eggs, milk, salt and pepper.
9. Stir in the goat cheese and the slightly cooled mushroom/arugula mixture.
10. Pour the egg mixture over the crust and bake for 30 minutes.
11. Let the quiche cool for 5-10 minutes before serving.