Crab mushroom quiche with whole wheat flour

Ingredients

• 140 g Crab meat, cooked
• 180 g Brown mushrooms, cleaned, chopped
• 260 ml Almond milk, unflavored
• 4 pcs Eggs
• 50 g Olive oil
• 1 pcs Shallots, finely chopped
• 2 clove Garlic, chopped
• 1 tbsp Dill weed, fresh, chopped
• 1/2 tsp Fine sea salt
• 1/4 tsp Pepper, black ground
• 220 g Whole wheat flour

Method

1. Prepare the crust; heat oven to 180C.
2. In a food blender, blend flour, salt, and 40 ml of oil.
3. Add one egg and blend until dough forms.
4. Transfer the dough to a quiche dish and press bottom and sides to create a shell.
5. Bake the crust for 10 minutes.
6. In a meantime, heat 10 ml oil in a skillet.
7. Add the shallots, garlic, and mushrooms.
8. Cook for 3 minutes and stir in the crab meat.
9. In a bowl, whisk the eggs with almond milk, dill, salt, and pepper.
10. Spread the mushrooms and crab mixture over the crust.
11. Pour over the egg mixture.
12. Bake the quiche in heated oven for 30-35 minutes or until the center is set.
13. Slice before serving.