Artichoke & Sun Dried Tomato Quiche

By Stacy_K

Ingredients

• Crust
• 1 cup almond flour
• 1/4 cup coconut oil
• pinch of sea salt
• 2 T. cold water
• Quiche
• 2 T. organic butter or coconut oil
• 1/4 red onion, sliced
• 1/2 red bell pepper, chopped
• 2 - 3 cloves garlic, minced
• 1/2 cup frozen artichoke hearts, thawed and chopped
• 2 green chilis, roasted, peeled, and chopped
• 1/8 cup sun dried tomatoes, chopped
• 7 eggs, beaten
• 1 cup coconut milk
• 1 / cup almond milk
• 1 cup gruyere cheese, optional (may need to cook longer if left out)
• 1 t. salt
• 1 t. pepper
• 1 t. Veggie Bombay

Preparation

Step 1

For the crust, mix the flour, salt and oil. Then add just enough water to form a dough. Press into a pie pan and bake at 350 F for about 12 minutes. Remove from oven and let cool slightly. (A regular pie crust can also be used here.)

For the quiche, in a large pan melt the butter on medium high heat. Saute onions, peppers, and garlic until the veggies start to soften. Add artichokes, green chilis, and sun dried tomatoes along with seasonings. Cook another 2 minutes.

Add veggie mix to the bottom of the cooked crust.

In a medium bowl, mix the rest of the ingredients. Pour over the veggie mix. Bake at 375 F for about 40-50 minutes or until the eggs are cooked and set.

Let cool before cutting and serving.