Everybody loves a good quiche but not everybody loves the fact that quiche usually contains wheat and dairy.
I have always found the combination of wheat, dairy and eggs very rich and so for this reason I have never been much of a quiche eater. However, quiche is delicious and really practical, so I decided to create my own recipe which is completely grain-free and dairy-free.
This recipe is easy-to-make and it’s healthy!
Ideal for brunch, a quick lunch/ dinner or a party dish.
-150 grams button mushrooms
-4 small zucchini’s (baby marrow)
-1/2 medium-large red bell pepper
-2 tablespoons cold-pressed coconut oil
-1 tablespoon coconut flour
-2 tablespoons almond flour
-pinch of sea salt
-pinch of cracked pepper
-20 fresh (small-medium) basil leaves
-6 to 8 eggs (depending on size)
-preheat oven to 180 degree’s Celsius (360 F)
-rinse fresh ingredients
-slice the mushrooms and 2 of the zucchini’s
-grate the other 2 zucchini’s
-remove the stalk and seeds from the bell pepper and chop
-in a pan (over a medium-high heat) sautee the pepper, the zucchini (grated and sliced) and the mushroom with the coconut oil and a pinch of sea salt
-mix the eggs, the coconut flour and the almond flour together in a bowl
-once lightly cooked, add the vegetables to the mixture
-roughly chop the basil
-add the basil and a pinch of cracked pepper to mix
-lighlty grease pie dish with coconut oil (800 ml/ 9 inch dish)
-pour the mix into the pie dish
-place into the oven
-bake for 35-40 minutes
Serve warm or cool & enjoy