Paleo Quiche

Crust:

3 cups almond meal or almond flour

1 tsp dried oregano

½ tsp dried sage

½ tsp coarse salt

½ tsp baking bowder

2 eggs

¼ cup butter/coconut oil/olive oil, melted

Preheat oven to 350 degrees.  Combine all crust ingredients in a medium bowl and mix well.  Mixture will be sticky.  Spray nonstick spray in a 9” pie or tart pan and place crust mixture inside.  Using your hands, spread and press crust mixture all over bottom and up the sides of the pan.  (If you get your hands wet it’s much easier to spread out.)  Place in oven and bake for 10 minutes.  Even if you think it’s not done, take it out at 10 minutes.  It’s better to undercook the crust than to overcook it. 

Filling:

1 tablespoon olive oil

2 small zucchini, chopped

1 small onion, chopped

8 oz package sliced mushrooms

½ green pepper, chopped

2 big handfuls of spinach or kale, chopped up

½ tsp dried basil

½ tsp dried oregano

½ tsp coarse salt

¼ tsp black pepper

In a large skillet over medium heat, sauté onions, zucchini, mushrooms, and green pepper.  Add salt, pepper, basil, and oregano.  Sauté for 10-15 minutes, until vegetable are soft.  Add in spinach or kale and cook until wilted, about 2 more minutes.   Remove from heat and allow to cool down.  Once cool, pour the vegetables into the cooked crust. 

Meanwhile, crack 7 eggs into a large bowl.  Add ¼ tsp salt and ¼ tsp black pepper.  Whisk until well mixed.  Pour the whisked eggs over the top of the vegetables.  Bake at 350 for 30 minutes, or until eggs are cooked through and middle is firm. 

Serve with guacamole, or salsa. 

 IF YOU WANT TO SIMPLIFY THIS RECIPE, JUST SKIP THE CRUST AND MAKE THE QUICHE “CRUSTLESS.”  JUST POUR THE FILLING DIRECTLY INTO THE PIE PAN AND BAKE IT THE SAME WAY.