Grain Free Breakfast Quiche

GRAIN FREE BREAKFAST QUICHE

MAKES: 8-10 slices

INGREDIENTS

Filling

8 eggs

1/2 cup ayam (or canned) full fat coconut milk

1 cup roasted sweet potato or root veg of choice (use leftovers)

1 cup grated zucchini

1 tsp chilli flakes

Sea salt & pepper

Base

3 cups almond meal 

2/3 cup tapioca flour

1/2 cup melted butter, coconut oil or olive oil

2 large eggs

Pinch sea salt

METHOD

Preheat oven to 180°C.

Place the almond meal and tapioca flour into a food processor and pulse to combine. Add in your oil/fat of choice and process again to form crumbs.

Add the two eggs and pulse again until the dough comes together. 

Use your hands to form the mixture into a ball and wrap in cling wrap and place in the fridge for 20-30 minutes to firm up a little.

Remove the pastry from the fridge and place one sheet of baking paper on a surface and top with another to roll the pastry into the size of your tart pan.

Carefully turn the pastry into the baking tin and use your fingers to press the pastry gently into the sides to form the crust. Line the base of the tart with baking paper and place some dry rice or pastry weights on top. This will prevent the base from puffing up when cooking.

Bake for 15-20 minutes until golden and remove from the oven. There may be a little oil rising from the base when you’ve removed it from the oven, but don’t worry about this.

While the base is baking, make the filling by combining in a large bowl all filling ingredients and mixing until combined.

Once the pastry has blind baked, removed the pastry weights and pour in the filling. Place back into the oven for approx. 25 minutes until the filling has cooked through.

Allow to cool and keep in the fridge for up to 5 days.