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–+ servings

Roasted Vegetable Quiche with an Almond Crust

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Lunch, Main Course
Keyword: egg
Phase: Phase 4, Phase 5, Phase 6
Servings: 4
Calories: 658kcal

Ingredients

Crust

  • 2 Cups blanched almond flour
  • 1/4 tsp NutriMost Pink Salt
  • 2 tbsp grass-fed butter melted (may substitute unrefined organic coconut oil)
  • 1 large egg

Filling

  • 1 cup bell pepper sliced
  • 1 cup mushrooms
  • 1/2 cup onion sliced
  • 1/2 cup shredded collard greens
  • 2 tbsp avocado oil or oil of choice
  • 6 eggs
  • 1/4 cup cream or milk
  • 1/2 cup shredded cheese of choice
  • NutriMost Pink Salt and pepper to taste
US Customary - Metric

Instructions

Pie Crust:

  • Combine almond flour and NutriMost Pink Salt in a food processor, just a few pulses.
  • Add melted butter and egg. Process until the dough takes the shape of a ball.
  • Press dough into 9" pie pan.

Filling:

  • Sauté all the veggies until softened in avocado oil (or oil of choice).
  • Line the pie crust with half of the cheese.
  • Add the veggies to the pie crust.
  • Combine eggs and cream or milk.
  • Pour the egg mixture over the veggies.
  • Add a bit more shredded cheese and pepper.
  • Bake at 350 until set (35-40 minutes)
  • You may substitute veggies to make your own creation!

Notes

You may substitute veggies to make your own creation!

Nutrition

Calories: 658kcal | Carbohydrates: 18g | Protein: 26g | Fat: 56g | Saturated Fat: 14g | Cholesterol: 333mg | Sodium: 403mg | Potassium: 321mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2300IU | Vitamin C: 51.2mg | Calcium: 259mg | Iron: 3.8mg
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