I have used my Almond Pie Crust here with a little added fresh rosemary. This quiche is filled with thick grilled slices of zucchini, sweet oven roasted bell pepper and topped with Kalamata olives and Roquefort to give it a salty kick. You can use store bought roasted bell peppers for this recipe but it's easy to do it yourself. You can either use the oven, as I have described underneath or use the griddle, see picture beneath.
I have used a 8" x 11" rectangular pan but a 9" round one works as well. Make sure you use a pan with a removable bottom, it will be easier to remove the pie from the dish. Grease the pan lightly with a little olive oil, making sure the corners and sides are well greased.
It reheats beautifully so it can be made in advance and heated up for 10 minutes at 350F for an easy weekday dinner. Serve it with a salad. Serves 4 as a main course or 6 as a starter.
1 Almond Pie Crust dough with 1/2 teaspoon of finely chopped rosemary added
1 pound zucchini, 3/8" thick slices (I use a mandolin for this)
1 bell pepper, any color but green
2 oz Kalamata olives, sliced
1.7 oz Roquefort or other strong blue cheese, crumbled
3 eggs, whisk till slightly frothy
salt and pepper
Preheat the oven to 350F.
Rub a little olive oil all over the bell pepper and put it on a roasting tray. Bake in the oven for 20 min or until bell pepper starts to blacken and collapses. Put into a ziplock bag or airtight container and let cool.
Put a sheet of parchment paper onto your work top and slightly flatten the dough out by hand.
Top it with another sheet of parchment paper and roll out with a rolling pin till 1/4" thickness.
Remove the top sheet of parchment. Put the pan upside down onto the dough and slide your hand underneath the parchment paper. In one smooth go flip the pastry and the pan over.
WARNING! Almond flour does not contain gluten, so the rolled out pastry will most likely lose bits and cracks when you do it this way. But it is also really forgiving, just use your hands and pieces of pastry to patch it back together making sure your edges are well sealed!
Put the pie crust in the freezer for 10 minutes to harden the butter a little.
Bake the pie crust in the oven for 10 minutes.
Cover the edges with aluminum foil and bake for another 5 minutes.
Use a pastry brush to paint egg all over the pastry and return to the oven for 2 minutes or until dry.
Cool on a rack.
Heat a griddle pan or frying pan over medium heat.
Toss the zucchini slices with some olive oil, salt and pepper.
Griddle them till nice dark lines appear and the zucchini starts to soften, 6-8 minutes.
Put them on a plate to cool.
To assemble the quiche:
Arrange the zucchini on the bottom, followed by the bell pepper. Scatter the olives and crumbled cheese over it.
Season the eggs lightly with salt and pepper. Pour all over the filling.
Bake for 15 minutes or until set.