Grain-Free Paleo Quiche
Serves 6-8
Ingredients:
1 cup almond meal
2/3 cup cassava flour
1 tablespoon mixed herbs (Rosemary, Oregano, Thyme, Sage)
8 organic, free range eggs (I support and love Honest Eggs)
1 tablespoon organic, grass fed ghee (I support and love Sol Organics)
2 small carrots, grated or thinly sliced
1 large gourmet or truss tomato, diced or thinly sliced
1 small zucchini, grated or thinly sliced
1/4 red onion, thinly sliced
1/4 cup organic marinated goats feta
Method:
Preheat the oven to 150c. In a medium-sized mixing bowl, place the almond meal, cassava flour, and mixed herbs, stirring to combine.
In a small bowl, whisk 1 egg and the ghee until well combined. Add to the flour mixture and stir to combine.
Knead the dough using your hands, then carefully press the dough into a pie or tart pan until you have a thin, even crust.
Place on the middle rack of the oven and bake for 15 minutes. Allow to cool before adding the egg mixture.
Whisk the remaining 7 eggs in a large bowl, along with the prepared vegetables and goats feta.
Once the crust has cooled, add the egg mixture on top and return the quiche to the oven for 45 minutes - 1 hour until the top is golden brown, and the middle is completely cooked.
Enjoy alongside some fresh, dark, leafy greens. Store in the fridge for an easy lunch/dinner throughout the week; keeps for up to a week.
