Gluten free quiche crust
For the crust:
1 1/2 C almond flour / almond meal
1/2 C coconut flour
1 tsp gluten free baking powder
Sea salt to taste
2 free range eggs
1/4 C cold pressed olive oil or coconut oil
For the filling:
6 eggs
1 large carrot, grated
1 generous handful of spinach, chopped
2 portobello mushrooms, sliced
Salt and pepper to taste
Method:
Heat the oven to 180
Combine all dry ingredients for the base in a bowl, in a separate bowl whisk the eggs with the oil and add to the dry mix, massaging together with your hands
Grease your pan, add the mixture pressing against the sides and base and cook for 10 minutes
Beat the 6 eggs for the filling and stir through your vegetables, season and add to base and proceed to cook for another 10 minutes or until firm.
**Note use any of your favourite vegetables as fillings, and flavour with desired herbs and spices
1 1/2 C almond flour / almond meal
1/2 C coconut flour
1 tsp gluten free baking powder
Sea salt to taste
2 free range eggs
1/4 C cold pressed olive oil or coconut oil
For the filling:
6 eggs
1 large carrot, grated
1 generous handful of spinach, chopped
2 portobello mushrooms, sliced
Salt and pepper to taste
Method:
Heat the oven to 180
Combine all dry ingredients for the base in a bowl, in a separate bowl whisk the eggs with the oil and add to the dry mix, massaging together with your hands
Grease your pan, add the mixture pressing against the sides and base and cook for 10 minutes
Beat the 6 eggs for the filling and stir through your vegetables, season and add to base and proceed to cook for another 10 minutes or until firm.
**Note use any of your favourite vegetables as fillings, and flavour with desired herbs and spices
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