Kale and zucchini quiche - grain-free and dairy-free

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Easy kale and zucchini quiche that you can make from scratch. It is great for lunch, dinner or even breakfast. It's grain-free and dairy-free. You can use any veggies that you like or any other ingredients like ham, bacon, etc. 

To make the crust

Ingredients:

  • 1 egg
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 2 tbs melted coconut oil (can also use ghee or butter)
  • sea salt

Instructions:

  1. Mix all ingredients in a food processor and process until a dough consistency is reached.
  2. Transfer into a pie plate and spread.
  3. Crust will thicken so press it quite thin around the pie plate.
  4. Bake in 350 F (175 C) for 8 minutes.

To make the filling

Ingredients:

  • 3 minced or finely cut garlic cloves
  • 1/4 cup finely cut onion
  • 1 cut zucchini
  • 3 cups stemmed and cut kale
  • 1/2 cup full fat coconut milk
  • 5 eggs
  • sea salt and pepper
  • 1 tbs avocado oil for sauteing

Instructions:

  1. In a pan, heat the avocado oil.
  2. Add garlic and onion and saute until caramelized.
  3. Add zucchini, kale, salt and pepper and cook until tender (about 10 minutes). Once done, set aside.
  4. In a bowl, mix the eggs with the coconut milk, salt and pepper and set aside.
  5. Transfer the cooked veggies to the pie crust and spread evenly.
  6. Pour the egg mixture over the veggies.
  7. Bake in 365 F (185 C) for about 35 - 40 minutes or until done.
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