Name: Baby Italian Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons almond flour; 2 tablespoons arrowroot flour; 2 tablespoons coconut flour; 2 tablespoons coconut oil; 2 tablespoons water; ¼ teaspoon salt; 2 eggs; ¼ cup coconut milk; 1 teaspoon dried basil; 1 clove fresh garlic minced; ½ teaspoon dried rosemary; ¼ teaspoon salt; 6 baby tomatoes; 3 small white mushrooms

Description

This Paleo Baby Italian Quiche is has a soft and flakey crust which holds a center of mushrooms, tomatoes, and Italian herbs. It’s simple, delicious, and can be made the night before, so it’s ready in the morning! Dig in!

Ingredients

For The Crust

3 tablespoons almond flour
2 tablespoons arrowroot flour
2 tablespoons coconut flour
2 tablespoons coconut oil
2 tablespoons water
¼ teaspoon salt

For The Filling

2 eggs
¼ cup coconut milk
1 teaspoon dried basil
1 clove fresh garlic minced
½ teaspoon dried rosemary
¼ teaspoon salt
6 baby tomatoes
3 small white mushrooms

Instructions

Preheat the oven to 350 F degrees (175 C).
In a small bowl combine all the ingredients for the crust until the dough sticks together and is a smooth texture.
Press the dough into a 6 inch tart pan.
For the filling whisk together the eggs, coconut milk, and spices in a small bowl.
Chop the tomatoes and mushrooms into ½ inch pieces and put in the bowl with eggs.
Pour the eggs and vegetables from the small bowl into the quiche crust and bake on 350 F degrees for 40 minutes. Use a pie shell guard on the crust to prevent it from burning.