Savory Vegetable Quiche
Ingredients
The crust
-
1
cup
almond meal flour
-
½
cup
coconut flour
-
½
tsp
sea salt
-
1
tbsp
parsley, finely chopped
-
¼
cup
coconut oil, liquified
-
1
tbsp
water
The filling
-
1
small to medium
onion, finely chopped
-
1
clove
fresh garlic, minced
-
2
cups
fresh broccoli, sliced into little bits
-
4
large
eggs, whisked
-
1
cup
Applegate Farms Chicken & Maple Breakfast Sausage
-
¼
cup
sundried tomatoes, finely chopped
-
4
oz
Daiya dairy-free cheese (or other)
-
½
tsp
sea salt
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine almond meal flour, coconut flour, sea salt, and parsley.
- Add liquified coconut oil and water, then mix well.
- Press the mixture into a deep pie pan and bake for about 10 minutes.
- Let the crust cool.
- Sauté the chopped onion in a pan for about 10 minutes.
- Add minced garlic and sauté for a couple more minutes.
- Steam the broccoli for about 5 minutes.
- In a bowl, combine sautéed onions, garlic, broccoli, whisked eggs, sausage, sundried tomatoes, dairy-free cheese, and sea salt.
- Mix well and pour the filling into the cooled crust.
- Cover with parchment paper if desired, then bake for 30 minutes.
- Let cool for half an hour before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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