Paleo Mushroom Quiche

• Vegetarian
• Gluten free

• Produce

  • 1 cup Button mushroom
  • 3 Garlic cloves
  • 2 cups Spinach

• Refrigerated

  • 6 Pastured eggs

• Canned Goods

  • 1/3 cup Milk - i used unsweetened coconut milk, non-dairy unsweetened

• Baking & Spices

  • 2 cups Almond flour
  • 1/4 tsp Pepper
  • 1/8 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tsp Coconut oil
  • 1/3 cup Olive oil

• Liquids

  • 1 tbsp Water

Found on healingwholenutrition.com

Description

Ingredients

• For the Gluten Free Crust
• 2 cups almond flour
• 3 garlic cloves - minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/3 cup olive oil
• 1/8 tsp red pepper flakes
• 1 tbsp water
• For the Egg Filling
• 6 pastured eggs
• 1/3 cup non-dairy, unsweetened milk - I used unsweetened coconut milk
• 1 cup button mushroom - sliced
• 2 cups spinach
• 1/2 tsp coconut oil
• salt and pepper

Directions

• Preheat your oven to 350F. Grease a large 10 pie plate with coconut oil and set aside In a large bowl, combine all of the crust ingredients Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the dish Place in the oven and bake for 20 minutes, then remove and set aside While the crust is baking, make your egg filling Preheat a small saute pan on medium heat Add the coconut oil and mushrooms and season with salt Saute the mushrooms for about 5 minutes, then add the spinach when the mushrooms are just about done and allow to wilt. Set aside. In a medium sized bowl, whisk together the eggs, milk, salt, pepper and mushrooms and spinach Pour the eggs into the crust and bake for another 30 minutes, or until golden brown Let the quiche sit for about 5 minutes before cutting and serving