makes 1 Quiche

vegetarian quiche with gluten free crust

Gluten Free Pie Crust

• 1 1/2 Cup Almond flour

• 1/2 Cup Gluten free flour blend or cornmeal

• 1/2 Teaspoon Pink salt

• 2 Tablespoons Olive oil or ghee

• 1 Egg

Directions: Preheat oven to 350F. Mix dry ingredients together and then mix in egg and oil/butter until a crumbly crust texture forms where it sticks together when you press with your fingers. Line a pie pan with parchment paper (not necessary but helps for a clean slice of quiche). Press dough evenly into pie pan and bake at 350F for 10 min. Let cool

Quiche Filling

• 4-5 Large eggs

• 2 Tablespoons olive oil

• 1 Small red onion chopped

• 2 Stalks asparagus chopped

• 5 Button mushrooms sliced

• 1 Handful of purple kale roughly chopped

• 1 Handful of spinach

• 1/2 Cup sweet potatoes chopped

• 1/3 Cup of sheep’s milk feta

• 1 T chopped sun dried tomatoes

Season to taste: Pink salt, black pepper, red pepper flakes, Italian herb blend, & garlic powder.

Directions: Sautee the vegetables with the olive oil, salt and spices for 5-10 mins until soft. Turn off the heat and let cool. In a big bowl, whisk together the eggs. Once cooled, add the cooked vegetables to the eggs. Lastly, stir in the feta cheese and sun dried tomatoes. Pour into the pre cooked pie crust and Bake at 350F for 40 min.

Perfect meal to enjoy for breakfast, lunch, or dinner. i love how Easily customizable a quiche is. feel free to change it up and add your favorite vegetables or whatever you have in the fridge.