This recipe is a great vegetarian dish. I use an almond flour crust, just because of the taste and balance of the dish [you can easily make the crust with all purpose flour]. This dish is very simple and can be great for breakfast or lunch. If you make it in a rectangular pan it can be cut into small squares as a passed appetizer. This is another way you can incorporate Salsa Maya into your dishes.

serves 6 portions

Gluten-free almond meal crust

2 cups almond flour
3 garlic cloves, pressed or minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup olive oil
1 tablespoon and 1 teaspoon water

Arugula, Cremini mushroom and goat cheese filling

3 cups baby arugula, roughly chopped (you can use spinach)
1½ cups cleaned and sliced Cremini mushrooms
Drizzle olive oil
6 large eggs
⅓ cup milk
½ teaspoon salt
4 tablespoons of Salsa Maya
5 ounces goat cheese, crumbled (use as much or as little. Can substitute for any cheese)

Preheat oven to 400 degrees Fahrenheit. Grease a large tart pan with cooking spray. In a mixing bowl, stir together the almond flour, garlic, thyme, salt and pepper. Pour in the olive oil and water and combine all ingredients with your hands until evenly dispersed.
Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden, about 18 to 20 minutes.
In a large skillet over medium heat, warm enough olive oil. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Take the pan of the heat.
In a mixing bowl, whisk together the eggs, milk, salt and Salsa Maya. Stir in the mushroom and arugula mixture.
Once the crust is done baking, pour in the egg mixture and sprinkle the goat cheese. Bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife.