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Eggs, clearly, are as much a staple of the Paleo lifestyle as lean meats and vegetables – but I admit the daily scrambles can become boring. Because I can't always treat myself with (flax-free) Noatmeal or (my favorite) “SeeReal” of berries and walnuts in coconut milk, I was ecstatic to find a recipe for quiche crust in The Gluten-Free Almond Flour Cookbook. I love Elana's Pantry; and though I take issue with her use of agave nectar, beans, and a few other wonky items like Yacon syrup and Arrowroot powder, most of her recipes can be modified to fit the hunter-gatherer lifestyle for the OCCASIONAL (See Banana Bread) treat. READ: OCCASIONAL treat. Spend 95% of your time eating real veggies, meats and spices and you've earned one of these.
For the Quiche crust:
1-1/2 c. almond flour (If you can't pulverize your own blanched almonds, Nuts Online is a great resource)
1/2 tsp. salt
1/4 c. grapeseed oil
1 tbs. water
Combine the flour and salt (I added some italian seasoning as well). Whisk the water and grapeseed oil together and mix into the dry ingredients. Press the dough into a pie pan and bake for 15 minutes at 350 degrees. Cool completely.
For the Quiche:
1 c. broccoli florets
1/2 c. finely chopped asparagus
1/2 c. finely sliced mushrooms
1/2 c. finely chopped white onion
1 clove garlic, minced
1 c. spinach
1/2 c. organic diced sun-dried tomato
1 tbs. dried basil
2 tbs. bacon fat (yup, the by-product of cooking bacon – save it – coconut oil and animal fat are your best cooking friends!)
Steam the broccoli florets until bright green. Set aside.
Steam the asparagus until bright green. Set aside.
Add the steamed broccoli, steamed asparagus, mushroom, onion, garlic and tomato to the bacon fat and saute for 10-15 minutes. Add the spinach in the last few minutes to wilt.
Beat the eggs with the basil and fold in cooked veggies.
Add the mixture to your cooled crust and bake at 350 degrees for 30 minutes.
This Quiche lasted about five minutes at our house.
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