Dairy Free
Gluten & Grain Free
Low Disaccharide
A tasty quiche with a grain free base, and no dairy.
Serves: 4-6
Prep time: 30 mins
Cooking time: 50 mins
Ingredients
- ½ large cauliflower
- 100g almond meal
- 2 egg yolks (keep the whites)
- 1 tsp salt
- ¼ tsp black pepper
FILLING:
- 120g asparagus, last 4cm stalk removed
- 120g broccoli florets
- 6 large eggs, + saved whites from base
- 2 tsp coconut (or almond) milk
- 1 tsp honey
- 2 spring onions, finely sliced
- salt and pepper to taste
Method
- Preset oven to 180°C (350°F).
- Grease and line (with baking paper) base and sides of a 23cm (9″) spring loaded cake tin.
- In food processor blend cauliflower until it resembles rice.
- Add ground almonds, egg yolks, salt and pepper and blend well until dough like.
- Place into base of prepared tin, and press down firmly and evenly.
- Bake in oven for 15 minutes.
- Peel asparagus lengths (not tips) with peeler to remove coarse skins.
- When baked, remove base from oven and lay asparagus crossing over each other over base, with broccoli florets in between the gaps.
- In bowl, add egg whites and 6 eggs, salt, pepper, coconut milk, honey, and chives and mix well.
- Pour over the asparagus and broccoli on base.
- Bake in oven for 30 minutes, remove and allow to cool in tin.
- Remove and serve hot or cold.
