Paleo Quiche with Almond Crust

This recipe is very versatile – you can really add any fillings that you want. I chose Kale, Tomatoes and Zucchini. This crust is really good and could be used for other recipes requiring crust, as well…

yield:
servings:6
prep time:
cook time:6 min
ready in:
Ingredients
  • Crust - 1.5 Cups Almond Flour
  • .5 teaspoon salt
  • 2 teaspoon baking powder
  • 1-2 teaspoons dried parsley or 1 tbsp fresh
  • Crust - 1/4 cup olive oil, 1 tablespoon water
  • Filling - oil to saute
  • 1 Onion
  • 1 cup tomatoes
  • 1 cup kale
  • 1 cup zucchini
  • Meat of Choice
  • 6 eggs
  • .5 tsp salt
Directions
  • Crust Directions: Preheat the oven to 350 degrees In a large bowl, combine the dry ingredients. In a smaller bowl, whisk together the oil and water. Stir the wet ingredients into the flour mixture. Press the dough into a 9.5 inch pie dish. Bake for 12-15 minutes, until golden Remove from oven and let cool.
  • Filling: Preheat the oven to 350 degrees. Heat oil in a large skilled over medium heat and add meats of your choice. Steam vegetables or add to sauté. Sauté in herbs or spices of your choice. In a bowl, whisk together the eggs and salt, then add the veggie/meat mixture. Pour into the pre baked crust. Cook for 30-35 minutes, until cooked through and browned around the edges. If the edges already look a little too golden, you can put foil on top so they won't char. Let it cool in the pan for about 30 minutes before serving.

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