With quiche you can go in all directions, there are so many variations possible. Put this quiche on the table tonight.
For 1 quiche, 6 pieces
Prepare time:20 minutes, plus 30 minutes of cooling time
Cooking time:60 minutes, plus cooling time
For the filling
Get started
1. Grease a 20 cm quiche tin. Place the almond flour in a food processor and add the tapioca flour, salt and paprika. Season with pepper. Add the coconut oil and process into breadcrumbs. (You can also mix the coconut oil with your hands in a bowl with the almonds or use a pastry cutter.) Add the egg and pulse or stir to form a sticky dough. Wrap in cling film and place in the fridge for 30 minutes.
2. Preheat the oven to 180°C/gas mark 4. Press the dough onto the bottom and against the sides of the quiche tin. Place baking paper and baking beans on it. Bake blind for 15 minutes. Remove the base and bake for 5 minutes until the quiche base is light brown.
3. For the filling, place the tomatoes in a roasting tin and drizzle with olive oil. Roast 15 minutes.
4. Heat the coconut oil in a frying pan over medium-high heat. Add spinach, chives and bell pepper and fry briefly until spinach has wilted. Drain any moisture.
5. Add the milk to the bowl with the eggs and season with salt and pepper. Mix well. Cover the quiche base with the spinach filling and pour the egg mixture over it. Place the tomatoes on top, cut side up. Bake for 40 minutes until the egg is set. Let cool slightly before slicing the quiche. Serve hot or cold.
Healthy effect on the intestines
Vitamin A-rich dishes, such as butter and egg yolk, are very important for the intestines. Vitamin A stimulates the secretion of gastric steps and is essential for the health and repair of the intestinal mucosa.
Recipe from: Healthy gut cookbook by Christine Bailey – €20.00, Kosmos Uitgevers.
