Ingredients
- 1/3 Cup coconut oil
- 2 Cup almond flour
- 1 Large egg Free range
- 1/4 tspn Himalayan Chrystal Salt
- 1 Tbsp coconut oil
- 1 cup leeks Fineny sliced
- 1 clove garlic finely chopped
- 1 Cup mushroom Asorted
- 5 Large large eggs Free range
- 1 Tbsp Yeast
- 1/2 tsp Oregano or basil Dried
- 1/4 tsp Black pepper Ground
- 1 Cup Cherry tomatoes Sliced
- 1 Cup asparagus spears
Servings: People
Instructions
- To make the Crust: Preheat the oven 350ºF and grease a quiche base with the coconut oil
- combine the fist 4 ingredients to create a dough. Once done transfer to the base and press down to fill the base, use a for to poke holes and set aside
- To make the filling: In a frying pan melt the coconut oil and add the leeks, mushrooms and garlic and saute for minutes
- In a bowl, whisk the eggs, almond milk, yeast, oregano, salt and black pepper.
- Pour in the mixture in the frying pan to mix with the mushroom and leeks
- Pour over the crust and arrange the asparagus and tomatoes slices on top. Put in the middle of the oven and bake for 45 minutes
- Leave out for 10 minutes until is at room temperature
- And it is ready to eat. You can accompany with your favorite salad and if there is some left over, it will keep in the fridge covered for 5 days!