 This quiche is super easy, doesn't take long to cook and is fun to prepare. It's another one of those recipes I've nabbed from a nutritionist friend of mine - April @ Red Rock Fitness, thanks April. Crust:
1 ½ C almond flour/almond meal ½ C coconut flour 1 tsp gluten free baking powder Sea salt to taste 2 free range eggs ¼ C cold pressed olive oil or coconut oil Filling: 7 free range eggs ½ carrot grated 1 handful of spinach, chopped 2 mushrooms, sliced ¼ red onion, diced ¼ red capsicum, diced ¼ C grated zucchini Salt and pepper to taste Heat the oven to 180°c. 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 7 eggs for the filling and stir through your vegetables, season and add to base and proceed to cook for another 15-20 minutes or until firm.
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