Colorful Quiche

Crust:

  • 2 cups blanched almond flour
  • 1/2 tsp sea salt
  • 2 tbsp coconut oil
  • 1 egg

Mix flour and salt together by pulsing in a food processor a couple of times. Add the coconut oil and egg. Pulse to blend until the dough forms a ball. Spread the dough out evenly in in a pie plate leaving 1/3 inch from the rim.

Quiche filling:

  • 10 eggs
  • 1 orange pepper
  • 1 small/medium onion
  • 2 large mushrooms
  • 1/3 green pepper
  • 3 roma tomatoes
  • 3 slices of thick bacon or 1/4 lb sausage
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Dice and fry the bacon on medium heat. While the bacon is fryig dice the onion, mushroom and peppers. Add those to the bacon and saute until the onions and peppers are tender (almost carmalized). Set aside. Seed and dice the tomatoes.

Preheat oven to 350 degrees.

Mix eggs, splash of water and salt in the food processor until eggs are fully blended. Stir in the bacon and vegetable mix. Pour into pie shell.

Bake at 350 for 35-40 minute or until knife comes out clean.

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