Flax Crust Quiche
You’ll love this easy peasy grain free quiche. Makes a great treat on the weekend.
The crust
What you will need:
1 cup flax seed
water
coconut flour (to roll it out)
How to do it:
- Blend flax into flour
- Add enough water to be able to form a dough with hands (if you accidentally add too much, let it sit for an hour)
- Create a golf size ball and roll out into crust (use the remaining in other recipes) using coconut flour to keep it from sticking.
- Pre bake it at 350 F degrees for 5 min before adding the filling.
For the filling
What you will need:
1 small zuchinni (slice very thinly with mandolin)
1 small red onion (slice into rounds)
2 large mushrooms (slice very thinly with mandolin)
1/4 cup butter
2 cups shredded parmesan
4 eggs
3/4 cup whipping cream
1/2 – 3/4 tsp salt
How to do it:
- Saute red onion rounds in the butter until caramelized.
- Add zucchini and mushrooms and keep sauteing until it’s a texture you like.
- Place veggies into flat crust.
- Mix eggs, whipping cream and salt in a separate bowl and then pour on top of the veggies.
- Top with shredded parmesan
- Bake at 350 degrees for 25 minutes.
Let cool about 10 min, slice and serve with sauerkraut on the side!
