GREEN PALEO MEGABOOST QUICHE - meat and vegetarian version

GREEN MEGABOOST QUICHE

This is one of my favourite recipes I've created. It's simple, it's delicious, it's healthy and it will fool the kids into eating lots of veges. I created this through experimentation and because I was sick of the same style of quiche every time. You have to be creative with the Paleo diet and it's almost like Art when you create. It's not just slopping a whole lot of ingredients together, you have to work at mastering each recipe until you get it right.


The way an artists mixes his colours together to form the right consistency and brightness for his painting, is the way a Paleo cook creates recipes.


Now that I've said that, I'll let you in on a little secret. I created this by accident because I put too much liquid at the time but boy am I glad I did. Because of my mistake, I discovered a wonderful consistency with this one and it tastes even better.


To keep up to date, feel free to join my Facebook Paleo group https://www.facebook.com/groups/paleovegetarianvegan/?ref=bookmarks


Enjoy!!!

INGREDIENTS

-10 eggs

-1 cup of crushed fetta cheese

-1 can of coconut cream

-cup of black or white chia seeds

-3/4 cups of almond meal

-1/4 cup of coconut flour

-Two cups of chopped spinach

-Two cups of chopped kale

-1 bunch of chopped spring onions

-Half bunch of chopped celery bunch

-1 cup of fresh basil

-Half cup of bakers yeast/savory yeast flakes + extra for on top

-10 large cherry tomatoes sliced in half

-Salt and pepper

-Marjoram

-Thyme

-Rosemary

-Paprika

-Cumin

-Onion Powder

-1 can of tuna in spring water or olive oil - drained

METHOD

*Blend eggs, coconut cream, almond meal, coconut flower, chia seeds, bakers yeast and spices in a large bowl.

*blend veges separately in blender until all finely chopped and add them to the mix with a can of tuna, mix and pour into a baking tray. Leave tuna out for vegetarians.

*add bakers yeast/savoury yeast flakes, fetta cheese and sliced tomatoes on top.

*bake in the oven for 45-60mins on 175celcius/350 Fahrenheit. To determine if it's ready, stick a knife in the middle and see if the ingredients aren't wet anymore.

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