Thursday, October 4, 2012

Paleo Quiche




Ingredients

Crust:
2 cups almond flour
1/2 cup melted grass fed butter or ghee
1/2 tsp salt

Filling:
6 eggs
1 tsp coconut oil
1/2 cup chopped yellow onion
2 cloves minced garlic
1/2 cup chopped broccoli
1/2 cup quartered grape tomatoes
1 cup chopped spinach
1/2 cup canned coconut milk
1/2 tsp baking powder
1/4 cup grass fed cheese (optional)
1/2 tsp Herbs de Provence
salt and pepper, to taste


Instructions
Heat oven to 350 degrees F. Mix crust ingredients together in a medium bowl. Press into the sides and bottom of a 9" pie pan. Bake crust for 10-15 minutes, or until golden, remove from oven, and set aside.

Heat coconut oil in a large skillet. Saute onion and garlic until onions are translucent. Add broccoli and saute until crisp tender. Add tomatoes and spinach and saute until spinach is wilted. Let cool completely.

Whisk eggs thoroughly in a large bowl. Add cooled vegetables and whisk thoroughly. Whisk in coconut milk, baking powder, all cheese but 1 tbsp (if using), Herbs de Provence, and salt and pepper. Once mixture is completely combined, pour into pie crust. Top with remaining 1 tbsp cheese (if using).

Bake at 350 for 40-50 minutes, or until middle is no longer wobbly.

The awesome thing about this is that you could swap out the vegetables with whatever you have on hand, and even add sausage or bacon crumbles. Delish.

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