Almond Flour Crust Quiche

Sun-dried tomatoes, mushrooms, chives, shallots. delicious!

Ingredients – serves 8
(taken & crust slightly modified from cosmopolitanprimalgirl.wordpress.com)

Crust
– 1 Cup almond flour
– 1 tbsp butter
– 1 egg
– 1/4 tsp baking soda
– 1/4 tsp sea salt

For the crust:
1. Preheat oven to 350 degrees.
2. Mix Melted butter, almond flour, egg, baking soda, and salt in large bowl.
3. Take crust and form in pie pan. Push up edges edges of plate
and form even layer.( hint, hint: Plastic wrap between your hand and the crust may
help) Poke a few holes in the bottom of the crust with a fork.
4. Place crust in oven until you have a lightly browned crust.
5. Remove crust from oven and set aside. No need to refrigerate overnight.

Filling
– 16 eggs
– 6 shallots – chopped
– 3-4 Cups mushrooms – sliced
– 2 Tbsp fresh chives – chopped
– 1 cup sun dried tomato
– 1/2 cup Broccoli florets (or any other veggies you fancy!)

Directions
1. Pre-heat oven to 375
2. In a small bowl mix together ingredients
3. While crust is baking, heat 1 Tbsp of olive oil in a skillet and add the shallots, Once shallots have softened, add mushrooms and cook through
4. Add chives for the last 2 minutes of cooking the mushrooms. Set aside.
5. In a bowl, whisk together eggs
8. Pour the mushrooms/shallots into the bowl with the eggs and stir together.
9. Pour the egg mixture into the baking dish.
10. Bake in the oven for about 45 minutes – or until the eggs are cooked (test with a fork..)