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.

Notes


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