Review of Almond Flour Drop Biscuits and Quiche

I love quiche. LOVE it. My Mom used to make it growing up and never with crust. So, I suppose that's why I don't really like quiche with crust. Which is a good thing because its a lot healthier without it. Quiche is a regular in our house hold. I love eggs. My parents love eggs so maybe that's where my love comes from. I could eat eggs every morning. Some people despise eggs... our neighbor, who has 3 chickens, doesn't really like eggs, so luckily, she gives us a lot of eggs, even with that we go through AT LEAST 18 eggs a week between the two of us. Cholesterol? Not a problem here. In fact, even with my new life style- I eat a ton more meat than I used to (I don't even like meat that's why I had such a hard time eating like this at first) and lots of eggs. Luckily, low cholesterol runs in my family. I just had it tested and its lower than normal, which is weird but for me that means I can eat my eggs and meat. My Prince tho... note to self, have him get his cholesterol tested. Today, I had my front shoulder tattoos touched up for the up coming wedding... this is the fourth time, they don't heal well (that's not another blog topic) and I'm feeling run down. We had already scheduled quiche on the menu for today... and almond flour drop biscuits. The Prince has made these before but with Bob's red mill almond flour which is a lot more coarse than Honeyville. The Bob's Redmill biscuits were a lot more rustic but tastey. The Honeyville almond flour made a delectable drop biscuit. I ate two tonight and they are so delicious!

So, I agree with Elana, the Honeyville Brand Blanched Almond Flour is the best!!!!!!!! I love Bob's Red Mill because its local but when you are baking there is no comparison. Plus, Honeyville is the cheapest I've found with $29.99 for lbs. That is what I use and that is what I used to make Elana's drop biscuits on page 20 of the gluten-free almond flour cookbook. The ingredients are: almond flour, sea salt, baking soda, grapeseed oil, agave nectar, eggs, and a little lemon juice. There is no butter in these biscuits yet they taste incredibly buttery. The are incredibly fluffy and moist. Almond flour keeps a moistness that regular flour cant touch. They don't keep as long as regular flour biscuits because they get too chewy but they wont last very long. Like I've said in previous posts, comparatively with my old baking soda biscuits they wouldn't win but for gluten free, they are wonderful! If you are eating gluten free  I'd recommend you try them!

Tonight's quiche, was crust less for the reasons mentioned above and it is from page 61 of the same cookbook. This is not your Bisquick quiche, the one that frequented our home before... so fluffy and airy. This is more like a frittata. It doesn't rise without flour but its really delicious. I did make a few changes: no sun dried tomatoes and instead of goat cheese (we had none) we used some mozzarella. We will be making this again for sure. She says to add 3 eggs but we did  4 because it seems so few eggs. I surprised how creamy and soft this was without the flour and again, I think this will be a staple in our home.

In the picture below we also added some chicken sausage to make it non-vegetarian meal. The Prince doesn't like not having meat with dinner.

Notes: Sam came home with strawberries and sugar free whipped cream (you can mix agave and cream together) and we used these as a shortbread: DELISH!