Pedro started practicing this omelet last year, in the pursuit of culinary mastery of a few specific recipes. We learned the method from Serious Eats and have adapted from there. The key to this omelet style is to move quickly, and be careful not to overcook. So, you should prepare your ingredients and serving plate ahead of time so that it comes together smoothly.

How do I make a French Omelet?

To prepare, lightly beat or whisk your eggs in a bowl with a pinch of salt. Crumble some goat cheese and dill in a small bowl - this will make it easy to sprinkle into the omelet. Grab a plastic fork - you will use this to scramble the eggs as they cook and avoid scratching the pan. Finally, grab a plate and put it beside the pan. The preparation is critical since speed is key to avoid drying out the eggs and you don't want them sitting on the pan while you search for or prepare ingredients or a plate to serve.

Start by melting the butter over medium heat. A non stick pan is easiest to start. Once the butter is melted and coating the pan, add in the whisked eggs and immediately start shaking the pan back and forth (like if you were getting ready to flip a pancake) and scrambling with the plastic fork. The key is not to let the eggs sit to avoid overcooking them. The higher the heat, the faster you must move through the steps. We recommend starting between medium and low heat until you recognize the right consistency of the eggs.

Once they look just soft enough, but still a little jiggly, add in the cheese and dill. Remember, you must move quickly to avoid overcooking the eggs. Now you'll fold from the top of the pan downwards (the top being where you hold the pan), folding the eggs into a sort of roll. Gently tuck the final edge in to "glue" it together, and slip onto a plate. If you see liquid spilling it means that you could have stirred a little longer, but no worries, just leave the pan tilted and cook that corner a little longer until it is soft enough to seal the omelet. If it is not sticky enough to seal, then we have cooked it for too long.

Here's a visual summary:

The method is easier said than done - it took Pedro quite a few times to master the balance of softly scrambled (i.e., not overcooked), and not too soft such that the omelet leaked. Don't expect your first one to be perfect, but kudos if it is 🙂 You can keep practicing, and experimenting with new fillings, as well!

What are the best French omelet fillings?

We love just simple goat cheese in this omelet, and you can pair it with a variety of fresh herbs chopped finely - basil and parsley or a combination of all three would be great. You can try any other soft or meltable cheese (cheddar, parmesan), just make sure it's shredded so it melts easily in the last few minutes of cooking. The best part about this omelet is the softness of the inside, so you don't want to hide it with too many ingredients!

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Goat Cheese and Dill French Omelet

Author Andrea | French Pressed Kitchen

Equipment

• Nonstick pan
• Plastic fork

Ingredients

• ¾ oz goat cheese (21 g)
• ½ Tbsp good butter (7 g)
• 3 eggs
• few sprigs fresh dill (1 g)
• pinch salt
• pinch freshly ground black pepper

Instructions

• Beat eggs in a bowl with a pinch of salt.
• Measure goat cheese and herbs into a separate bowl; set aside.
• Melt butter in the nonstick pan over medium heat. Once melted and coating the pan, add in the beaten eggs. Quickly scramble the eggs in a circular motion, removing the pan from the heat (or reducing heat) if the eggs are cooking too quickly (you want them to look like a soft scramble). This should only take 1-2 minutes.
• Once the eggs are just set on the bottom of the pan, add the goat cheese and dill.
• Holding the skillet at an angle from the handle, start to fold the eggs towards the middle of the pan. This will look more like a roll, and finish towards the bottom of the pan with a sort of "lip" seal. Carefully slide onto a plate.
• Top with freshly cracked black pepper and more dill to serve.

Bon appétit!

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The ingredients in this cookie are very straightforward, and add-ins are flexible to what you have on hand (even simpler than my zucchini oat breakfast cookies). The base of the cookie is:

• 2 bananas
• ¼ to ⅓ cup pumpkin puree
• 1 cups instant oats + 1 cup oat flour (you can make this in a blender!)
• 1 teaspoon oil (optional)
• Baking soda
• Pinch of salt
• Add-ins: spices, nuts

That's it!! I added in chopped pecans and almonds for a bit of crunch, and cinnamon and fresh nutmeg for fall flavors. Read on for the full recipe!

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Banana Pumpkin Breakfast Cookies

One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 2 cups instant oats rolled oats would work too
• 2 bananas
• ½ teaspoon baking soda
• 1 pinch salt
• ¼ cup pumpkin puree*
• 1 teaspoon avocado oil
• ½ cup chopped nuts optional
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg

Instructions

• Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
• Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
• Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
• Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!

Notes

*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.

 

I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!

Let me know if you make these, and enjoy!!

The post Banana Pumpkin Breakfast Cookies appeared first on French Pressed Kitchen.

Pair with hot chocolate for the ultimate cozy morning. As always, you can make this vegan friendly by using a vegetable milk (almond is my favorite).

Leftovers are great reheated as well. I threw in a couple of raisins here to change it up!

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Rosemary Brown Sugar Oatmeal

A classic bowl of stovetop brown sugar oatmeal gets a sweet and savory spin with fresh rosemary, raisins and walnuts.

Course Breakfast

Keyword Brown Sguar, Oatmeal, Rosemary

Servings 2

Author Andrea | French Pressed Kitchen

Ingredients

• 1 cup rolled oats
• 2 Tablespoons brown sugar
• 1 sprig fresh rosemary leaves removed, and roughly chopped if desired
• 1 pinch salt
• 1 ¾ cups milk (regular, or use almond/soy/oat milk to make vegan)
• 1 handful walnuts optional
• 1 handful raisins optional

Instructions

• Add all the oats, brown sugar, rosemary, salt and milk into a small pot over medium heat, stirring to combine (and so the oats don't stick).  If the mixture looks to thick, add a little more milk. Add the walnuts and raisins if using
• Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
• Set aside to cool, then serve! A splash of milk and toasted nuts are also a great topping.

The post Rosemary Brown Sugar Oatmeal appeared first on French Pressed Kitchen.

Here's how to start your bowl!

Mix Oats and Oat Bran

The combination makes the bowl really creamy! You could also use unsweetened instant oats. Mix up the dry ingredients, add a pinch of salt, and just cover with water. Let sit for a few minutes.

Microwave Steam Greens

Add a handful of spinach or kale to a bowl, cover with a microwave cover or paper towel and microwave for 1 minute to "steam" the greens.

Top it!

Add any toppings you have on hand after the greens (be creative!):

• Other veggies (raw, roasted, sauteed mushrooms, tomatoes, cauliflower, peppers, zucchini, corn)
• Sauces (pesto, mole, salsa)
• Nuts or seeds (almonds, walnuts, chia seeds, pumpkin seeds)
• Leftover protein (bacon, sausage, tempeh, tofu)

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Savory Oatmeal Bowls (Microwave Friendly)

A quick and easy way to make savory oatmeal bowls using rolled oats, oat bran, and water. Naturally gluten free, dairy free, and vegan friendly options as well!

Course Breakfast

Keyword Oatmeal, Oats

Servings 1

Author Andrea | French Pressed Kitchen

Ingredients

Oatmeal Base

• 3-4 Tablespoons Rolled oats
• 3-4 Tablespoons Oat bran
• Pinch of salt

Toppings

• 1 handful spinach or kale
• 1 teaspoon olive oil
• 1 egg fried, boiled or poached
• 1 Tablespoon nuts or seeds almonds, walnuts, chia seeds, pumpkin seeds,
• ¼ cup leftover vegetables baked, sauteed, or sauteed works - mushrooms, tomatoes, pickled onions - really, anything is good
• 1 Tablespoon sauce of choice (pesto, salsa, bean dip are great optional

Instructions

• Combine rolled oats, oat bran and salt in a bowl with water, adding just enough for the oats to absorb (start with a ¼ cup and add from there if needed). Let the oats soak for a few minutes, or up to 30. Alternatively, cook oats traditionally on the stove top.
• When ready, microwave the oats for about a minute to warm them up - you might need to add a bit more water if the oats look dry at this point.
• Cook or reheat any toppings. My favorite method for spinach or kale is to microwave them for 1 minute, then toss with a 1 teaspoon olive oil before adding on top of the oats.
• Finish with salt and pepper, or any other spices to taste. Get creative with toppings like peso, leftover protein, sun-dried tomatoes, or sprouts!

The post Savory Oatmeal Bowls (Microwave Friendly) appeared first on French Pressed Kitchen.

We had frozen berries from this summer to use up, and I was inspired to fulfill Pedro's biscuit dreams (they're his favorite food!) so I thought of combining the two in this breakfast dish. Blackberries and blueberries are the flavor stars here, but any type of berry or combination thereof would be delicious.

The biscuit topping is also simple and no nonsense - I loosely followed a few recipes I found on the web, but vegan-ized them a bit, and added a whole grain twist by using white whole wheat flour and a bit of almond flour. I couldn't resist adding a touch of cinnamon in the biscuits as well, to give them an additional hint of warmth. Basically everything you could ask for in a comfort breakfast but without any added sugars! You could halve this recipe for a smaller breakfast portion as well.

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Vegan Whole Wheat Berry Cobbler

This is a straightforward recipe for a berry cobbler – adjust and make it your own!

Ingredients

• 2 cups whole wheat flour*
• 4 teaspoons baking powder
• Pinch of salt
• ¼ teaspoon cinnamon
• ¼ cup Earth Balance or other butter
• 1 cup almond milk
• 6 cups berries fresh or frozen
• 1 Tablespoon arrowroot or corn starch
• 2 teaspoons lemon or lime juice

Instructions

• Heat oven to 400F. Toss the berries in the arrowroot or corn starch and lemon juice. Add to a round baking dish or square tin.
• Mix the flour, baking powder, salt and cinnamon in a medium bowl. Work in the butter until mixture is crumbly and butter is well distributed (like coarse cornmeal). Add in the milk and stir until just combined. Dough may be a bit sticky but that’s okay!
• Drop large ⅓ cup or so dollops of dough onto the berries. Cover the berries evenly. If you have extra dough you can fill in the open spots or bake a biscuit on the side (that will require only 10-12 minutes of baking time though).
• Bake the dish for about 30 minutes or until juices are bubbly. Let cool for 20 minutes or so, then dig in!!

Notes

*Notes: I subbed in ¼ cup almond flour to make the dough a bit more moist. It was delicious!

Enjoy 🙂

The post Whole Grain Vegan Berry Cobbler appeared first on French Pressed Kitchen.

Buttercup squash is similar to pumpkin and butternut squash, but green on the outside! You can roast it like any other squash and it will caramelize and concentrate the flavors a bit more. Ya'll know I love a good bowl of oats (pumpkin, strawberry, or anything else!), so it's no surprise I put this squash to good use in our breakfast! I loved the earthier taste of fresh roasted squash in oatmeal, but you could also use canned pumpkin or butternut squash.

The cooking process is super simple - combine all ingredients and stir until bubbly and thick. I poured a little almond milk on mine at the end to cool it down, then topped with toasted pecans, cashew butter, Purely Elizabeth grain-free pumpkin spice granola and chia seeds (whew, that's a mouthful!). You could make these ahead of time for a quick breakfast, or even try an overnight oat version if you like!

Enjoy!

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Cozy Vegan Pumpkin Oats

Cozy fall oats made with roasted buttercup squash, almond milk, cinnamon, cloves, nutmeg, raisins and pecans. A naturally vegan, gluten free and hearty breakfast!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Author Andrea

Ingredients

• ¾ cup rolled oats
• ¼ -½ cup roasted buttercup squash*
• 2 teaspoons chia seeds
• 1 teaspoon pumpkin pie spice OR a mix of cinnamon // nutmeg // cloves
• 1 scoop collagen or other protein powder (optional)
• 2 teaspoons molasses
• 2 Tablespoons raisins golden are great but regular works well too!
• 1 cup almond milk

Instructions

• Add all the ingredients into a small pot and stir to combine. Lightly smash the squash if it needs to be incorporated more easily.
• Heat the pot over medium heat, stirring the mixture so it doesn't stick. If the mixture looks to thick, add a little more milk.
• Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
• Set aside to cool, then serve! A splash of milk, toasted nuts and granola are all great topping options.

Notes

* Roasted butternut, pumpkin or kabocha squash would also be great!

The post Cozy Vegan Buttercup Squash Oats appeared first on French Pressed Kitchen.

Why Homemade Granola is the Best

....At least in my opinion : ) My favorite part about making your own granola (or any food) is that you control exactly what goes in it. No compromising on ingredients you don't like, or additives you'd like to avoid. Plus, you can control the sweetness and any add-ins that you want! Most recipes are flexible to the ingredients that you have on hand - just keep proportions in mind.

What's a Superfood Anyway?

Google would tell us it's a food that's particularly nutrient dense food with supposed health benefits. Superfruits were all the rage not too long ago! Nowadays you'd see a lot of foods on a superfood list, but it really comes down to having wholesome, real ingredients. Real food is the best food! Whether it's berries, chia or kale, having any plant-based food is probably going to be better than other options. Incorporating some different ones like acai or turmeric is great for a different and more nutrient dense boost, though! I was super intrigued by goji berries last year, so I had them on hand to brainstorm this granola.

Gimme the Granola Recipe

Let's cut to it! I'm calling this superfood granola because I used hemp seeds, chia seeds, sunflower seeds, goji berries, coconut AND pistachios. All things! Swap out any dried fruit for the goji berries, and leave out the seeds if desired. I'd suggest keeping the nuts and coconut in, though you could also use a different type of nut. Enjoy, and let me know if you try it!

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Goji Berry and Pistachio Superfood Granola

An easy #vegan and #glutenfree recipe for goji berry granola with lots of options for hemp seed, chia seed, sunflower seed and nut add ins! No additives like anything you'll find in the store, and fresh from the oven!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 -5 cups, depending on add ins

Author Andrea @ French Pressed Kitchen

Ingredients

Granola Mix

• 3 cups rolled oats
• ½ cup pistachios or almonds
• ¼ cup coconut chips or shredded coconut
• ¼ cup hemp seeds
• ¼ cup sunflower seeds
• 2 Tablespoons chia seeds
• Dash of salt
• Pinch of cinnamon
• ⅓ cup real maple syrup or honey
• ⅓ cup coconut oil or avocado oil
• ⅓ cup coconut sugar

After Baking Add-Ins

• ¾ cup dried goji berries

Instructions

• Heat oven to 350 degrees F.
• Mix dry ingredients in a bowl (minus any dried fruit).
• Mix the maple syrup (or honey), avocado oil and coconut sugar in a small sauce pan on low heat until just dissolved. Pour the mixture on top of the bowl of dry ingredients, gently folding in to combine.
• Spread the mixture evenly on a large baking sheet. Bake 20-25 minutes, or until just toasted and golden brown, stirring halfway through. Make sure that it doesn't burn!
• Remove and let cool without stirring - it will retain the big chunks! Add in goji berries or other dried fruit once cooled.
• Store in an air tight container for up to 2 weeks - if it lasts that long!

The post Goji Berry and Pistachio Superfood Granola appeared first on French Pressed Kitchen.

It *is* September but it's still plenty hot here in DC, so as long as you can find summer produce...it's still summer in my opinion! This recipe was inspired by fresh figs I found at Trader Joe's, as well as some beautiful local thyme I had picked up at Whole Foods. It's quick, easy and the flavors combination is amazing!

There's really no prep necessary - as long as you have all the ingredients, you can throw this together for a delicious and quick breakfast or snack. I used plain skyr yogurt (Siggi's!), but regular Greek yogurt would work as well. Ricotta would also be amazing, and could then it work for an appetizer as well. Just spread out your yogurt base, add sliced figs on top, then drizzle with honey and scatter thyme leaves and walnuts on top. You can see I used a lot of thyme!

Bon appetit 🙂

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Walnut Fig Yogurt with Thyme and Honey

A quick and easy recipe for a summer yogurt breakfast. Topped with figs, thyme, honey and walnuts - a combination that is simply amazing!

Course Breakfast

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Author Andrea Shome

Ingredients

• 1 serving plain Skyr or Greek yogurt or ricotta cheese
• 1-2 figs sliced
• 1 Tablespoon honey
• 1 Tablespoon fresh thyme leaves
• 1-2 Tablespoons walnuts*

Instructions

• Spread the yogurt or ricotta on a plate or in a bowl. Spread with the sliced figs, then drizzle on the honey. Sprinkle the thyme leaves and walnuts on top.
• Enjoy for breakfast, as a snack or a quick appetizer!

Notes

* You can toast your walnuts for a few minutes in the oven for a toastier or earthier flavor!

The post Walnut Fig Yogurt with Thyme and Honey appeared first on French Pressed Kitchen.

Check out these cheese bubbles.

YUM. I like tomatoes, but I LOVE roasted and sun=dried tomatoes. If you're like me and appreciate that more concentrated flavor then you'll love this pie! It's packed with 2.5 pounds of tomatoes - make sure you get good ones! And a whole lot of Parmesan, garlic and herbs to complement the tomatoes. And of course the secret ingredient to the creaminess - mayo!! The combination of mayo, cheese and herbs is what made it feel more like a French tart to me. I saw the recipe and just knew the flavors would meld perfectly. It was a "make ASAP" moment.

The Process

I followed this Bon Appetit recipe for the pie with a few modifications:

+ Made my own grain free crust with Earth Balance (recipe below, adapted slightly from Paleo Running Mama)
+ Only had garlic powder, so I substituted that (but I do recommend actual garlic!!)
+ Used only Parmesan cheese
+ Subbed vegan mayo for regular mayo since that's what I had on hand

I'm *sure* the Wheat Thin crust would be amazing, but I wanted to use ingredients I already had. Plus, paleo crusts tend to be a bit more crumbly and filling because of the use of nut flours. We're all about them lately!

This pie takes some time, but it's totally worth it. Start with good tomatoes. I used a bunch of different heirloom ones from the Arlington farmer's market, including a big yellow one (which tend to be sweeter).

While they're roasting you can make your crust, or use whichever one you have on hand (I do like some pre-made ones!!).

After your tomatoes are roasted and your crust is pre-baked a bit, layer in the tomatoes and filling (this is just the first two layers!):

After you do all four layers (cheese mix- tomatoes - cheese mix - tomatoes) and add the shallots on top, it may look a little dry, like how can this bubble up? FEAR NOT IT WILL.

One hour later...magic will ensue. Trust me! Let it cool for about an hour and then dig right in. The pie will keep in the fridge for a few days, if it lasts that long.

Here's our summer 2022 version:

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Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust

A hearty yet delightfully summer filled savory pie of roasted summer heirloom tomatoes, paired with a super creamy parmesan and garlic filling. Perfect for any meal of the day! Recipe adapted slightly from Bon Appetit and Paleo Running Mama.

Prep Time 1 hour

Cook Time 1 hour

Total Time 2 hours

Servings 4 -6 servings

Author Andrea Shome

Ingredients

Crust

• Your favorite quiche or pie crust OR for a paleo version:
• 1 cup almond flour
• 2 Tablespoons coconut flour
• ⅔ cup tapioca flour
• 6 Tablespoons Earth Balance or butter, cut into small cubes
• ½ tsp fine grain sea salt
• 1 large egg beaten
• ½ teaspoon garlic powder*

Filling

• 2.5 pounds of good heirloom tomatoes cored and sliced ¼ inch thick
• 3 Tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 1-2 teaspoons garlic powder*
• 12 ounces grated cheese a combination of Parmesan and/or Taleggio
• ½ cup mayonnaise
• 1-2 Tablespoons Earth Balance or butter
• 1 Tablespoon chopped fresh thyme
• 1 small shallot sliced thinly

Instructions

• Heat the oven to 475F. Arrange tomatoes on a baking sheet, covering the entire surface (they can overlap). Drizzle with olive oil, then sprinkle on salt and pepper. Roast tomatoes for about 25-30 minutes or until they just become dry and wrinkly up top. Reduce oven temperature to 375F.
• Meanwhile, make the crust. Combine the dry ingredients in a bowl, then work in the Earth Balance (or butter if using). When it starts to look like well combined (a bit like sand), add in the egg and stir to combine. It should form a sticky dough. Press into an 8 or 9 inch pie crust until evenly distributed. It doesn't have to be perfect, but you can roll out the dough if you want it to be more even. If the dough is too sticky to roll, refrigerate it for about 30 minutes first.
• Bake the crust for 7 minutes until just slightly browned. Remove and let cool.
• In a large bowl, mix the grated cheese, mayonnaise, chopped thyme, ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder (*see note).
• Next, layer the pie dish with the cheese mixture and tomatoes. First, add about half of the cheese mixture and spread evenly into a layer to cover the crust. Be gentle, as not to break the crust. Layer half of the tomatoes over the cheese mix; repeat both layers. Melt the remaining 2 Tablespoons of Earth balance, mix with a dash more of garlic powder* and then drizzle over the tomatoes. Top with the sliced shallot and a few more thyme leaves. The filling may look a bit dry at this point, but fear not. The cheese will melt nicely and distribute throughout the pie.
• Bake pie until filling bubbles vigorously and crust is browned, 50-60 minutes. Mine took about 45 minutes, but yours may take longer depending on how finely the cheese is shredded and the consistency of the mayo. It really will bubble quite a bit when ready, even if it doesn't look like it! Let cool 1 hour before serving.
• The pie will keep well in the fridge for several days, if it lasts that long!

Notes

*Note: I was out of fresh garlic so I did not follow the Bon Appetit version of creating garlic butter with fresh garlic. I highly recommend this, however, as I think the cooked garlic flavor would give more depth and complement the tomatoes and cheese even better than garlic powder.

The post Roasted Tomato, Parmesan and Garlic Pie with a Paleo Crust appeared first on French Pressed Kitchen.

I made this on Sunday after Pedro decided he wanted a HUGE smoked fish from Costco!! We had the fish by itself on Saturday but decided it would pair better mixed into an egg dish (to decrease the saltiness and mellow the taste) - hence the creation of this quiche! I made a little crust on the bottom because I was craving something starchy, but you could make even FASTER by going crustless and making just the egg mixture. We loved it so much we had it two days in a row - the second time for a quick weekday breakfast with arugula and pickled onions. This recipe uses smoked white fish but I think smoked salmon would work well too!

If you try it out, let me know!

Bon appétit!

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Paleo Smoked Fish and Spinach Quiche with Lemon

Easy recipe for a paleo and gluten free quiche with smoked white fish, spinach and lemon zest with an almond flour crust!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 -6 servings

Author Andrea @ French Pressed Kitchen

Ingredients

Crust (double for a thicker crust - this just covers the bottom)

• 2 Tablespoons tapioca flour
• 1 cup almond flour
• ¼ teaspoon salt
• 3-4 Tablespoons coconut oil or butter or a mix
• 1-2 Tablespoons cold water if needed

Egg mixture

• 8 eggs
• ½ cup full fat coconut milk
• ¼ cup diced smoked fish
• 3-4 cups spinach sauteed until wilted
• 1 lemon zested
• Salt to taste
• Pepper to taste

Instructions

• Heat oven to 350F (175C) and grease the bottom of a pie dish with a little coconut oil.
• Mix the dry crust ingredients together in a medium bowl. Add in the coconut oil and/or butter with a fork and mix until crumbly and the dough starts to come together. If the mixture is too dry, add 1 Tablespoon of water at a time and mix until a soft dough forms (you may need more - I used about 2.5 Tablespoons). Once the dough forms a soft ball (you don't want it too wet), it's ready to go!
• Press the dough until flat in the pie dish until even.
• Bake for 5-7 minutes until barely set.
• While the crust cooks, in a large bowl beat the eggs with coconut milk until smooth. Carefully stir in the fish, spinach and lemon zest. Finally, add in salt and pepper to taste.
• Add the liquid egg mixture into the slightly cooled crust.
• Bake 30- 35 minutes or until set to desired firmness (if you leave it in longer the eggs will have more structure; less time and it will be a little softer like traditional quiche).

Notes

You can make this quiche crustless as well! Just grease the pie dish and add the egg mixture directly in.

The post Paleo Smoked Fish & Lemon Spinach Quiche appeared first on French Pressed Kitchen.