Crust-less Vegan Quiche

This Crustless Quiche is Vegan and follows the Ketogenic diet, making it healthy and delicious.

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

1

Prepare the oven by setting it to 350 F / 180°C.

2

Heat the coconut oil in a frying pan. Add the sliced mushrooms, minced garlic and cook for 6 minutes.

3

Toss in the kale and asparagus and cook for a further 3-4 minutes, seasoning to taste.

4

Remove from heat and place aside.

5

Now to make the filling. Rinse and drain the brazil nuts. Place in a food processor with the coconut milk and process until creamy.

6

Add the remaining ingredients and process until smooth.

7

Transfer into a bowl and stir in the kale-mushroom mixture.

8

Prepare a 9-inch pie pan by lining the sides with a thin layer of coconut butter to avoid the mixture sticking.

9

Pour in the mixture and bake in the oven for 30 minutes or until firm.

10

Once cooked, allow the mixture to cool for 20 minutes before slicing and serving.