Gluten-Free Quiche

Yields: 6 servings (wedges)

Ingredientsfor the crust:

1 C blanched almond flour (almond meal)

½ tsp baking soda

¼ tsp salt

3 Tbsp avocado oil

1-2 Tbsp of water as needed

Ingredients for the quiche:

5 eggs, lightly beaten

½ C unsweetened coconut milk

1 cup of chopped raw kale and/or spinach

½ C cherry tomatoes, cut in half

½ C artichoke hearts in water, drained

¼ C chopped chives

salt and pepper to taste

Instructions:

For the crust:

Pre-heat oven at 350F.
Combine in a large bowl the dry ingredients then gradually stream the avocado oil as you mix with your hands until the dough comes together. You can add 1 or 2 Tbsp of water as needed to hold the dough together or until it no longer sticks to your hands.
Place the dough to a 9-inch glass pie dish and press until it covers the bottom and some of the sides.
Bake for 20 minutes or until the dough is golden brown, let cool completely before adding the quiche filling.