Green Machine Quiche
February 29, 2016 | Serves 8
For the Crust:
- 2 Cups of Ground Almonds (240g)
- 1 Egg, Whisked
- 2 Tablespoons of Melted Coconut Oil
- Pinch of Coarse Salt
For the Filling:
- 100g of Asparagus
- 80g of Peas
- 25g of Kale
- 3-4 Spring Onions
- 4 Eggs
- 3/4 Cup of Unsweetened Almond Milk (185ml)
- Coarse Salt & Pepper
This is such a gorgeous way to get your greens in. The crust is crumbly and light, just as it should be, and the filling is fluffy and jam packed with flavour and texture from all of the fabulous greens. Kale is fantastic this time of year and I’ve chopped it really finely so that it’s in each bite without over powering. Sprinkle with some more spring onions and chives for extra freshness.
Preheat the oven to 180’C.
Combine all of the crust ingredients and mix well. Grease a 9-inch pie tin well with coconut oil. Press the crust mixture tightly into the dish and up the sides.
Bake at 180’C for about 15 minutes until lightly golden, then set it aside to cool a little.
Chop the asparagus into 1 inch pieces. Add the asparagus and the peas to a pot of boiling water and boil for 1-2 minutes until bright green.
Remove the stalks from the kale and chop it very finely. Chop the spring onion too.
Combine the 4 eggs and almond milk and add a good pinch of coarse salt and pepper, whisking well.
Add the greens to your pie crust and pour the egg mixture in on top. Bake at 180’C for about 35 minutes, or until set.
Let it cool for about 15 minutes before slicing and serving.