1 ¼ Cup Roughly Ground Flax Seeds Or Milled Flax Seeds
¼ Cup Sunflower Seeds, Ground Fine
¼ Teaspoon Sea Salt
Freshly Ground Pepper, To Taste
FILLING:
1 Tablespoon Extra-Virgin Coconut Oil
1 Leek, Halved and Thinly Sliced, Then Well Washed
8 Asparagus Spears, Halved and Thinly Sliced
4 Tablespoon flax meal (mixed well with 12 Tablespoon water) OR 6 Tablespoon Chia Seeds (mixed well with hot water) – Egg Replacement
1 Cup Full-Fat Coconut Milk
Pinch Ground Nutmeg
Coarse Salt and Ground Pepper
1
Preheat the oven to 225F/ 110°C and lightly oil 6, 3-inch tart pans with a dab of coconut oil. Place each on a baking sheet and set aside.
2
To a food processor, add the onion, garlic, oil, thyme, salt and pepper. Process until the mixture is smooth, then add the remaining crust ingredients and process until mixed through.
3
Transfer the mixture to each tart pan and shape into the pans, pressing up the edges. Bake the crust for 1 hour and 30 minutes. When finished, remove from the oven and set aside.
4
Now adjust oven to 350F / 180°C.
5
Heat coconut oil in a medium-sized frying pan on a medium heat. Add the leek, asparagus, salt and pepper and saute for 8 to 10 minutes, until golden then remove from heat and set aside.
6
Whisk the egg replacement of choice with the coconut milk and nutmeg in a small bowl. If using chia seeds make sure they have had enough time to sit in the water and combine into a egg-like texture before using.
7
Transfer the cooked leek and asparagus to the cooked crust, then pour the “egg” mixture over the top.
8
Cook the quiches in the oven for another 30-35 minutes until the tops are lightly brown.
This recipe is adapted from the HealthFul Pursuit website. For the original recipe and other healthy ideas and plans visit; https://www.healthfulpursuit.com/recipe/paleo-quiche-with-a-nut-free-grain-free-crust/
Ingredients
CRUST:
¾ Cup Coarsely Chopped Onion
1 Large Clove Garlic, Minced
2 Tablespoons Avocado Oil
1 Teaspoon Fresh Thyme Leaves
1 ¼ Cup Roughly Ground Flax Seeds Or Milled Flax Seeds
¼ Cup Sunflower Seeds, Ground Fine
¼ Teaspoon Sea Salt
Freshly Ground Pepper, To Taste
FILLING:
1 Tablespoon Extra-Virgin Coconut Oil
1 Leek, Halved and Thinly Sliced, Then Well Washed
8 Asparagus Spears, Halved and Thinly Sliced
4 Tablespoon flax meal (mixed well with 12 Tablespoon water) OR 6 Tablespoon Chia Seeds (mixed well with hot water) – Egg Replacement
1 Cup Full-Fat Coconut Milk
Pinch Ground Nutmeg
Coarse Salt and Ground Pepper
Directions
1
Preheat the oven to 225F/ 110°C and lightly oil 6, 3-inch tart pans with a dab of coconut oil. Place each on a baking sheet and set aside.
2
To a food processor, add the onion, garlic, oil, thyme, salt and pepper. Process until the mixture is smooth, then add the remaining crust ingredients and process until mixed through.
3
Transfer the mixture to each tart pan and shape into the pans, pressing up the edges. Bake the crust for 1 hour and 30 minutes. When finished, remove from the oven and set aside.
4
Now adjust oven to 350F / 180°C.
5
Heat coconut oil in a medium-sized frying pan on a medium heat. Add the leek, asparagus, salt and pepper and saute for 8 to 10 minutes, until golden then remove from heat and set aside.
6
Whisk the egg replacement of choice with the coconut milk and nutmeg in a small bowl. If using chia seeds make sure they have had enough time to sit in the water and combine into a egg-like texture before using.
7
Transfer the cooked leek and asparagus to the cooked crust, then pour the “egg” mixture over the top.
8
Cook the quiches in the oven for another 30-35 minutes until the tops are lightly brown.
