Leek and Prosciutto Quiche

So I tried out some quiche (with pastry crust) this morning. I have to apologize for the picture, it's a little blurry. I think I must have been hungry when I snapped it. :) Anyway, I wanted to make this fairly Paleo, but did end up using about 1/2 cup cheese in the filling and butter for the crust. I suppose you could leave the butter out entirely, but I'm not sure how that would turn out. I can't imagine quiche without cheese however...

1/2 leek sliced thinly
4 large mushrooms sliced
1/2 sweet red pepper diced
3 slices of prosciutto slivered
1 cup packed spinach leaves slivered
1/2 cup cheese
1 T. olive oil
6 large eggs
1 batch of almond/flaxseed cracker dough

Make dough, and press into glass pie dish as evenly as possible. Depending on the size of your dish this may end up distributed a bit thinly. Bake crust for 10 minutes until baked through. Remove and let cool.

Saute the leek, mushroom and pepper in the olive oil. Meanwhile, slice the prosciutto and spinach, and grate the cheese. Place sauteed vegetables, prosciutto, spinach and 1/2 of the cheese in the pastry shell--scattering them evenly over the bottom. Beat together the 6 eggs, and pour over the filling in the pastry shell. Top with the remaining cheese and bake for 20 minutes at 350F. Turn off the oven and lett sit for another 10 minutes. 8 servings. Each serving has 9 grams of carbs with 5.3 grams of fiber--so the effective carb count is about 3.7 per slice--the calorie count is really high though--355 for one piece--so this is really more of a special occasion, Sunday brunch sort of thing.

The results:

Disappointing. I probably won't make this again. Too many calories and carbs to be a regular thing, and not really as yum as other things I have made. Also the dough was pretty grainy and didn't make the best crust--not sure why--it tasted good and was crunchy, but not quite "right" if you know what I mean. I had to use Bob's Red Mill almond flour as my processor keeps shorting out the outlet when I try to grind my own. Perhaps it is not the best quality almond flour... Anyway, quiche without crust has a fraction of the extra carbs and tastes better (I think). I don't want to overdo it with the almonds either. But at least I know I can make pastry-like dough if I feel the need! I'll probably try almond flour shortbread cookies sometime, it seems like the texture would be perfect for shortbread.