This easy veggie quiche with a walnut crust is a delicious quiche recipe perfect for weekend brunch or even meal prep! The crust is made with walnuts, providing some extra protein(4g/oz)and good fat(like 2.5g/oz of omega-3 ALA), perfect for a heart-healthy diet.
Quiche is a delicious savory dish made with a pie crust, eggs, and different fillings. Whenever I know I am about to have friends over or people are going to stay with me for the weekend, I prepare a quiche because they can be prepped ahead of time.
Everyone also always loves them. Fill them with all different veggies, meats (we love to add turkey bacon!), cheese and whatever else you really want! My friend’s mom is known for making a delicious Thanksgiving quiche with all of the leftovers from the big meal!
Veggie Quiche with Walnut Crust
This quiche in particular is packed with veggies like spinach, red pepper, and onions. We added a little bit of mozzarella cheese in there for some flavor, but the most unique part is the crust.
For this crust, we used a blend of flour and walnuts to create a hearty and nutty quiche base that would hold up well with the egg mixture. The flavor combinations work well together, too.
One of the best parts about the quiche is that it stays fresh for a long time. Feel free to prepare it the night before your brunch, or even make it the Sunday before your long week ahead. This quiche packs up perfectly for a meal prep breakfast during the week.
Walnut Crust Health Benefits
So, why use a walnut crust on this veggie quiche? Not only are walnuts a super verastile nut with the ability to enhance the flavors of the dishes they are in, but also they pack a serious punch when it comes to health benefits.
Did you know that February is American Heart Month? And since the American Heart Association has certified walnuts as a heart-healthy food (1) making them an ideal choice in a heart-healthy diet, creating a quiche with a walnut crust is the perfect way to get in some good, unsaturated fats.
Incorporating walnuts into meals and snacks is a simple, tasty and convenient way to add satisfying nutrients to your diet such as fiber (2g/oz), protein (4g/oz), and good fats (2.5g/oz omega-3 ALA).
I’ve shared several other walnut recipes all of which are another excellent way to support heart health.
- Peppermint Walnut Brownie Bites
- Pasta with Creamy Vegan Walnut Tomato Sauce
- Thai Noodle Salad with Walnut Butter Sauce
(1) Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3.
- 1 cups walnuts, toasted in oven at 300 for 10 minutes
- 1 1/3 cup AP flour
- 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/3 cup avocado oil
- 1 egg
- 4 tbsp cold water
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 1 small red pepper, diced
- 1 head broccoli cut into small pieces
- 1 (5oz) bag fresh spinach
- 6 eggs
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded mozzarella, divided
- Preheat oven to 350 degrees and lightly grease a pie dish. I used a 9 inch but 8 inch will also work.
- In a food processor, blend together walnuts, flour, garlic, and salt until fine flour texture. Slowly drizzle in avocado oil until dough forms.
- Pour into bowl and mix in egg, slowly adding cold water as needed. Refrigerate for at least 2 hours.
- Using a rolling pin, roll out into a circle and flip into greased pie dish. Bake for 15 minutes. Let crust cool while preparing filling.
- In a large skillet, heat 2 tbsp avocado oil. Add onion, pepper, and broccoli and saute until just soft. Add in spinach and let will down. Turn off heat and let sit for several minutes to cool.
- In a large bowl, whisk eggs with milk, salt, and pepper. Stir in half of the cheese.
- Add veggie mixture to eggs once veggies are cooled slightly and stir to combine.
- Pour egg mixture into slightly cooled crust and top with other half of cheese.
- Bake in oven for 35-40 minutes or until middle is set.
- Let cool ten minutes before serving.
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