This Crustless Quiche is Vegan and follows the Ketogenic diet, making it healthy and delicious.
Prep Time15 minsCook Time30 minsTotal Time45 minsYields1 Serving Ingredients
4 tbsp Coconut Oil
450 g Asparagus Trimmed and Chopped
60 g Kale
23 g Mushrooms, Sliced
1 Garlic Clove, Crushed
Salt and Pepper to taste
Filling
1 cup Brazil Nuts, Soaked For 4 Hours’ Prior
30 g Nutritional Yeast
400 ml Full Fat Coconut Milk
43 g Softened Coconut Butter
3 tbsp Lemon Juice
1 tbsp Turmeric Powder
Salt and Pepper to taste
1Prepare the oven by setting it to 350 F / 180°C.
2Heat the coconut oil in a frying pan. Add the sliced mushrooms, minced garlic and cook for 6 minutes.
3Toss in the kale and asparagus and cook for a further 3-4 minutes, seasoning to taste.
4Remove from heat and place aside.
5Now to make the filling. Rinse and drain the brazil nuts. Place in a food processor with the coconut milk and process until creamy.
6Add the remaining ingredients and process until smooth.
7Transfer into a bowl and stir in the kale-mushroom mixture.
8Prepare a 9-inch pie pan by lining the sides with a thin layer of coconut butter to avoid the mixture sticking.
9Pour in the mixture and bake in the oven for 30 minutes or until firm.
10Once 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
Ingredients
4 tbsp Coconut Oil
450 g Asparagus Trimmed and Chopped
60 g Kale
23 g Mushrooms, Sliced
1 Garlic Clove, Crushed
Salt and Pepper to taste
Filling
1 cup Brazil Nuts, Soaked For 4 Hours’ Prior
30 g Nutritional Yeast
400 ml Full Fat Coconut Milk
43 g Softened Coconut Butter
3 tbsp Lemon Juice
1 tbsp Turmeric Powder
Salt and Pepper to taste
Directions
1Prepare the oven by setting it to 350 F / 180°C.
2Heat the coconut oil in a frying pan. Add the sliced mushrooms, minced garlic and cook for 6 minutes.
3Toss in the kale and asparagus and cook for a further 3-4 minutes, seasoning to taste.
4Remove from heat and place aside.
5Now to make the filling. Rinse and drain the brazil nuts. Place in a food processor with the coconut milk and process until creamy.
6Add the remaining ingredients and process until smooth.
7Transfer into a bowl and stir in the kale-mushroom mixture.
8Prepare a 9-inch pie pan by lining the sides with a thin layer of coconut butter to avoid the mixture sticking.
9Pour in the mixture and bake in the oven for 30 minutes or until firm.
10Once cooked, allow the mixture to cool for 20 minutes before slicing and serving.
