This weekend was full of parties and good cheer. It started with a bang on Friday, when my friends surprised me with a birthday party! I thought I was meeting one friend for dinner, but to my shock and delight, eight smiling faces were waiting for me when I arrived.
My birthday is on Christmas and I haven’t had a proper birthday celebration in, oh, almost a decade, so it meant the world to me. I’m actually looking forward to my real birthday now. And, now that I am no longer filled with Christmas baby bitterness, I might stop being a Scrooge and actually pull out some holiday decorations.
My friend Tessa served her version of this quiche at girls’ night a couple of months ago. Two of the four of us are gluten-free, so we often serve simple, vegetarian frittatas that satisfy all four of us. (Add a bottle of wine, maybe a side salad and some chocolate for desert, and we’ve made a gourmet meal with minimal effort.)
That night, Tessa included an almond meal crust, which turned her baked frittata into a quiche. I’ve never been a big fan of all-purpose flour crusts, but this crisp, savory, herbed crust is another story. We all absolutely loved the flavor and texture of the crust and requested the recipe. The best part? You don’t even need a rolling pin to make it. Just smush the crust into form with your fingers.
I’ve been working on a larger scale version that can be baked in a cast iron skillet ever since. My final, favorite version starts with a garlicky thyme and almond meal crust, which is filled with scrambled eggs, goat cheese, mushrooms and arugula. It’s fresh, filling and simple—perfect for a holiday brunch or a simple weeknight dinner.