This Crustless Quiche is Vegan and follows the Ketogenic diet, making it healthy and delicious.
Prepare the oven by setting it to 350 F / 180°C.
Heat the coconut oil in a frying pan. Add the sliced mushrooms, minced garlic and cook for 6 minutes.
Toss in the kale and asparagus and cook for a further 3-4 minutes, seasoning to taste.
Remove from heat and place aside.
Now to make the filling. Rinse and drain the brazil nuts. Place in a food processor with the coconut milk and process until creamy.
Add the remaining ingredients and process until smooth.
Transfer into a bowl and stir in the kale-mushroom mixture.
Prepare a 9-inch pie pan by lining the sides with a thin layer of coconut butter to avoid the mixture sticking.
Pour in the mixture and bake in the oven for 30 minutes or until firm.
Once cooked, allow the mixture to cool for 20 minutes before slicing and serving.
This recipe is taken from Karen McAdams and Marian Lee book, Vegan Keto
Ingredients
Directions
Prepare the oven by setting it to 350 F / 180°C.
Heat the coconut oil in a frying pan. Add the sliced mushrooms, minced garlic and cook for 6 minutes.
Toss in the kale and asparagus and cook for a further 3-4 minutes, seasoning to taste.
Remove from heat and place aside.
Now to make the filling. Rinse and drain the brazil nuts. Place in a food processor with the coconut milk and process until creamy.
Add the remaining ingredients and process until smooth.
Transfer into a bowl and stir in the kale-mushroom mixture.
Prepare a 9-inch pie pan by lining the sides with a thin layer of coconut butter to avoid the mixture sticking.
Pour in the mixture and bake in the oven for 30 minutes or until firm.
Once cooked, allow the mixture to cool for 20 minutes before slicing and serving.