LOCAL EGGY QUICHE

Slice of heaven

I dig local chicks

Sauteed B vitamins

One step closer to Quichy perfection

THE TOOLS:

10" pie pan/spring-form pan or even square pan works

2 Mixing bowls

Medium Frying Pan

Spatula

Whisk

THE GOODIES:(organic/local where possible)

[For the crust]

Coconut or Ghee to grease the pan & Fingers

2 C Almond Flour/Meal

2 eggs

2 egg whites

optional handfuls

raw sunflower seeds

chia seeds 

flax seeds

[For the filling]

12 large local eggs (Laid Back Ranch in Norwood or Indian Ridge Farm)

2 large leeks, chopped

1 large shallot, chopped

8 oz jar roasted red peppers, sliced

3 handfuls Spinach

1 package nitrate free bacon (Applegate Sunday Bacon is delicious)

Pepper/salt

THE KNOW HOW:
1. Preheat the oven to 375 degrees F
2. In mixing bowl, beat the eggs, add in almond flour and seeds until "dough" forms
3. Press the dough into a greased pan and press with fingers until dough is uniform, pushing dough from center of pan out and up the sides.
Tip: helps to use oiled hands to keep dough from sticking to fingers.
4. Poke crust with fork so bubbles do not form.
5. Bake crust for 10 minutes or until lightly golden
6. Fry the bacon over medium heat until desired crispiness, chop once cooled
7. In same pan over medium heat, saute leeks, shallots until translucent
8. Add roasted red peppers and Spinach and cook just until spinach is reduced by half
9. Evenly distribute leeks/shallots/spinach/bacon/peppers on top of baked crust
10. In mixing bowl, whisk eggs and season with a scant of salt/pepper
11. Pour eggs into pan and bake for 25-3o minutes or until center is slightly set (still a little jiggly, but not loose).
12. Allow to cool
*serve with Romesco Sauce