Almond Crusted Quiche

GF, DF, V + RSF - serves 4

Ingredients:

Base:

• 2 cups almond meal

• 1 tbsp flax seeds

• 1/4 cup coconut flour

• Pinch of salt

• 1/3 cup melted coconut oil

• 2 tbsp almond milk

Filling:

• 1 1/2 cup diced pumpkin

• 1 cup chopped chard

• 1 cup diced cooked beetroot

• 1 spring onion

• 1/4 chopped chives

• salt and pepper

• 2 tbsp nutritional yeast (optional)

• 5 eggs whisked

• 1/4 cup almond milk

• Greens to serve

Method:

1. Preheat your oven to 180 degrees C and grease a pie dish.

2. Dice your pumpkin and add to. heated frypan with a splash of olive oil and cook for around 10 minutes.

3. While this cooks, add the dry base ingredients to a mixing bowl and mix well.

4. In a separate bowl whisk together the coconut oil and almond milk before adding to the dry ingredients. Whisk well.

5. Pour the mixture into your prepared pie dish and press to form the base and sides. Around 1/2 cm thick. Poke the base with a fork and place it in the oven to bake for 12 minutes.

6. While this is baking add your beetroot, chard and spring onion to the pumpkin mixture and stir. Cook for a further 5 minutes.

7. Meanwhile add your eggs, almond milk, chives, nutritional yeast, salt and pepper to a bowl and whisk. Set aside.

8. Once your base is cooked remove from the oven. Pour in your pumpkin mixture and spread out evenly.

9. Pour over your egg mixture and place in the oven to cook for around 30 minutes or until middle is cooked.

10. Remove and slice. Add a side of greens or eat as is.