Most quiches call for Gruyere, but the creamy consistency of goat cheese holds up just as well in this recipe. Its earthy, salty flavor enhances the quiche’s eggy filling—you won’t even be able to tell that it’s a healthier remake.
1/2 cup oatmeal
1/2 cup whole meal gluten-free flour
1/3 cup cold coconut oil
1 tablespoon poppy seeds
3 to 4 tablespoons ice water
6 eggs, beaten
1 cup crumbled goat cheese
1 cup chopped broccoli
1. Preheat oven to 350 degrees. Blend oatmeal into a flour in a food processor. Add gluten-free flour, coconut oil, and poppy seeds and blend again. Slowly add ice water until mixtures starts forming a dough. Remove it from food processor and place in fridge for 30 minutes. Using your hands, spread dough in small quiche ramekins and bake for 10 to 15 minutes or until filling is ready.
2. Mix eggs, cheese, and broccoli together and pour into crusts. Bake for 40 to 50 minutes.
Nutrition score per serving: 500 calories, 25g fat, 55g carbs, 24g protein