GLUTEN FREE, GRAIN FREE, KETO FRIENDLY, VEGETARIAN
For Crust:
1 1/4 Cups Almond Flour
1/4 Cup Coconut Flour
3 OZ Cold Grass Fed Butter
3 OZ Parmesan Cheese, grated
For Filling:
2 Large Eggs
1/3 Cup Full Fat Coconut Cream
Salt & Pepper to taste
1/8 Teas Garlic Powder
1 OZ Broccoli Florets, chopped (can use frozen)
1/4 Cup Leek, sliced (could sub with fresh spinach or kale if needed)
Preheat oven to 375° F and line 8 inch pie dish (glass is best) with parchment paper.
Combine all crust ingredients in a medium bowl and knead with hands until smooth dough forms. Evenly press into pie dish.
Bake crust for 10 minutes.
Meanwhile, in a medium bowl whisk eggs, coconut cream, salt, pepper, and garlic powder.
Mix in broccoli and leeks then pour mixture into pre-baked crust.
Bake quiche for 20 minutes or until the filling is cooked through.
ENJOY!
Note: Store leftovers in an airtight container in the fridge for up to 2 days.
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