I had never thought about adding nuts to a savory quiche before – until dining at a local cafe.
Their brunch special that day happened to be a walnut quiche.
Interesting… for sure.
The bitterness of walnuts is not my favorite, but the concept of crunch (you all KNOW my need, desire, and adoration of crunchy texture in all my meals) led me to the idea of a more pleasing, sweeter touch of a nut: the almond – specifically, the “sprouted almond.”
If you are not yet familiar with the glamor and draw of sprouted nuts, introduce yourself.
Basically, the sprouting process introduces greater nutrition to the nut, BUT, it also swells the nut, dehydrates it, and adds even MORE crunch and crispiness, if you can believe it.
Sprouted nuts make me smile in all the ways. Yes, they do.

So, sprouted almonds with sautéed mushrooms and sharp and aromatic Swiss cheese in a homemade pie crust make this quiche something quite sensational.

It’s perfect for breakfast, lunch, dinner, or even snack.
I suppose, topped with creamy, sweet almond butter, it could be considered a dessert.
I would advise against a topping of whipped cream, though, unless that really floats your boat. 😂🤣😂🤣😂🤣😂

Sprouted Almond Mushroom Kale Quiche

Homemade Pie Crust:
8 Tbs. butter, ice cold, chopped into 1/2″ cubes
2 1/4 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

Combine all ingredients, except the water, in the bowl of a large food processor. Pulse until beady.
Slowly drizzle in the ice cold water until the beads begin to stick together and almost form a ball.

Transfer the beady dough ball to parchment paper and form into a disc.
Top with another layer of parchment and roll out into an 11″ (or so) flat round.
Transfer that to a deep dish pie plate, folding under excess dough on the rim and then crimping the edges for decor. (OR, keep it rustic, as I did this time, and leave all the edges rough).
Keep cool while preparing the filling.

Almond Mushroom Kale Filling:
1 Tbs. butter
2 cups mixed mushrooms, sliced (or not, if you like lots of texture and bulk)
2 cups sprouted almonds, processed or chopped finely
1 cup fresh kale leaves, torn
6 large eggs
8 oz. Swiss gruyere cheese, grated
sea salt and pepper

Preheat the oven to 425 degrees.

Heat a medium skillet to high heat.
Melt the butter and add the mushrooms, cooking until soft and fragrant. Add the kale and sauté until bright green.
Season with plenty of salt and pepper along the way.

Transfer to a bowl.
Add eggs and whisk together until smooth.
Stir in the finely chopped almonds and cheese, with additional salt and pepper.

Fill the chilled pie crust with the egg filling and bake until golden brown (crust) and nice and bubbly, until just about set in the center (40 minutes, or so).

Remove from the oven and cool (while the eggs set) for at least 1 hour before slicing and serving.

I like my quiche better after one day in the fridge – it’s like soup – the time allows all the flavors to amalgamate (and, it’s easier to slice too – and then reheat!).