Teff Asparagus Quiche - alive magazine

Name: Teff Asparagus Quiche - alive magazine
Ingredients: 1 cup (250 mL) teff flour; 3/4 cup (180 mL) almond flour; 1 Tbsp (15 mL) fresh thyme; 1/2 tsp (2 mL) salt, divided; 1/3 cup (80 mL) + 2 tsp (10 mL) extra-virgin olive oil or camelina oil; 8 to 10 asparagus spears, ends trimmed and cut into 1 in (2.5 cm) pieces; 2 cups (500 mL) sliced button mushrooms; 2 shallots, chopped; 2 garlic cloves, minced; 5 large free-range eggs; 1/2 cup (125 mL) chopped oil-packed sun-dried tomatoes; 1/2 cup (125 mL) sour cream; 2 oz (60 mL) soft goat cheese, chopped; 1/4 tsp (1 mL) black pepper; Parmesan, grated (optional)

www.alive.com

Perfect for either a weeknight family dinner or a gathering with foodie friends, the nutty gluten-free crust of this quiche is the perfect foil for the creamy…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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