Oh my goodness, we had a treat this week! 

It has an almond crust, which you could certainly play around with and see what texture suits you. I think this would be good made with a gluten-free blend, with whole wheat or a combination of whole wheat and white flours.

The crust is seasoned with fresh garlic and fresh herbs (or dried if you don’t have fresh on hand), and moistened with olive oil and a little water. I used a small skillet and a small casserole dish (because I wanted my friend to try it!) and so I made two small and thin pies instead of putting the whole recipe in one dish, as you can see Tara did in the picture of her pie below. Both were moist and tasty, so make them either way.

Roasting the sweet peppers makes a big difference in their flavor, and it is easy to do. Simply, seed them and cut them in half; put them on a cookie sheet and drizzle them with a little olive oil, turn them skin-side-up, then put them in a 400° oven and roast until the skins are crispy and brown. Then remove the peelings (which is the most labor intensive part of this dish), and slice or dice them. (Tara diced hers but reserved a few strips for the top which was a beautiful touch!)

So for the details.

I started the peppers roasting and buttered the skillet and casserole dish I was using. Then, made the crust which is:
2 cups un-blanched almond meal (I had and used blanched and it was good too)
3 garlic cloves, minced
1 Tablespoon Italian seasoning or 2 Tablespoons fresh, chopped herbs (I used fresh basil and oregano)
1/2 teaspoon Real salt
1/4 teaspoon freshly ground pepper (I love using a peppercorn blend!)
1/3 cup olive oil
1 Tablespoon and 1 teaspoon water

Combine your almond meal (or flour substitute) with seasonings. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your greased skillet or pan until it is even on the bottom and up the sides a ways. Bake the crust at 400° for 18-20 minutes, until it is golden and firm.

Followed by the filling:
2 huge red peppers, roasted and skinned and sliced or diced
2 medium zucchini grated
6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2/3 cup freshly grated Parmesan cheese (Tara’s note: “I grated the Parmesan with the same grater I used for the zucchini. Quite large for Parmesan, but I like it better for quiche so you get little pockets of cheese.” I had pre-grated cheese and it worked well too.)

When the crust is baked, pour in the egg mixture and bake (still in your 400° oven) for 30 minutes, or until the center is firm to the touch.

The flavor is so rich and delightful! I hope you have some fun with this and that your family will enjoy the fruit of your labors.

Happy harvest!


We will have more tasty ideas from T. when she returns in the fall. Inshallah!
Until then, we’ll miss you!







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