Articoke & Sun Dried Tomato Quiche

By GeniaSophia

Ingredients

• Crust:
• 1 cup almond flour
• 1/4 cup coconut oil
• pinch of salt
• 2 tbsp. cold water
• Quiche:
• 2 tbsp. 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 heart, thawed and chopped
• 2 Green chilis, roasted, peeled, chopped
• 1/8 cup sun dried tomatoes, chopped
• 7 eggs, beaten
• 1 cup coconut milk
• 1 cup almond milk
• 1 cup Gruyere cheese
• 1 tsp salt
• 1 tsp pepper
• 1 tsp veggie Bombay

Preparation

Step 1

Crust:

Mix the flour, salt and oil. Then add just enough water to form dough. Press into a pie pan and bake at 350 for about 12 minutes. remove from oven and let cool slightly.

Quiche:

In a large pan melt butter on medium high heat. Saute onions, pepper, and garlic until veggies start to soften. Add articokes, green chilis, and sun dried tomatoes along with seasonings. Cook another 2 minutes.

Add Veggie mix to the bottom of the cooked crust.

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

Let cool before cutting and serving.