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"Cheesy" Squash & Kale Quiche

"Cheesy" Squash & Kale Quiche (paleo, low carb, grain free)

You don't need grains or gluten to make a fabulous quiche with a flaky crust. Who knew! This quiche is every bit as delicious and "cheesy" as traditional quiche, but made without dairy or gluten.

(Serves 8)

Crust:

- 3/4 cup almonds

- 1/2 cup tapioca flour/starch

- 2 Tbsp Omega Crunch Roasted Garlic Shelled Flax

- 1/4 cup lard

- 1 whole egg

Filling:

- 1/2 cup almonds

- 1/2 cup red pepper, chopped

- 1 medium onion, chopped

- 1 clove garlic

- 3 Tbsp coconut milk (canned, low fat)

- 1/2 cup cooked spaghetti squash

- 4 eggs

- 1 tsp salt

- 1 cup baby kale (packed)

Method:

Preheat oven to 350 F.

Use coconut oil, olive oil, or lard to lightly grease a 9" pie pan.

Crust:

In a food processor, pulse the almonds and flax seeds until they become very small crumbs. Add the tapioca starch and pulse until the mixture takes on a fine flour texture. (It won't be quite as fine as traditional wheat flour, but it will be fairly smooth.) Transfer to a large mixing bowl. Add the lard bit by bit in small pieces. Add the egg. Use your hands to knead mixture into a dough ball, making sure all the lard is blended in. If it's still too sticky after you've worked it through, add an extra sprinkle of tapioca flour. Once you have a dough ball, refigerate for 10 - 15 minutes.

After the dough has chilled, roll it between two pieces of parchment paper until you have a large enough surface to fit the pie pan. Take off the top layer of parchment and gently flip the rolled dough into your lightly greased pan. Remove the parchment paper and press the dough gently into the pan. Cut off extra dough and form the edges of your crust using your fingertips. Bake in preheated oven for 20 - 25 minutes, just until the edges begin to golden and the bottom of the pie is baked and not doughy. Remove from oven and set it aside until it cools (about 10 minutes).

Filling:

In a food processer, pulse the almonds, red pepper, onion, garlic and coconut milk until very smooth. Stop to scrape sides as needed. Once smooth, add the cooked spaghetti squash, eggs and salt. Pulse until well blended. Add the baby kale and pulse untilt the kale is shredded throughout the mixture (but not pureed). Pour the mixture into the baked and cooled pie crust. Bake in preheated oven for 35 - 40 minutes or until the center is completely cooked through. Remove from oven and allow to cool about 10 minutes before slicing.

Nutritional Info Per Serving (approx.):

262 cals, 16g carbs, 19g fat, 8g protein, 2g sugar, 3g fiber

Recipe by Kitchen Caleigh


 

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