Quiche with Pecan Crust

For the crust:

1 cup Pecan meal (ground up pecans)

about 2 tlbs. coconut oil

chopped parsley

Blend it in a bowl with your hands and press the crust in a pie pan.

For the filling

5 local organic eggs

1 bunch of fresh spinach

(other veggies you have on hand can be added. I used a little bit of bok choy and broccoli rabe.)

3/4 cup almond milk

1/2 cup shredded cheese (optional)

1 tbls. fresh parsley

other herbs of choice

1/4 tsp. of real salt, http://www.realsalt.com

1/4 tsp. onion powder

Steam or Stir fry the veggies a little bit, add onions if you like, and put them on top of the crust in the pie pan. Blend the rest of the ingredients in a blender. Pour over the veggies in the pie pan. Bake at 400 degrees for 40 minutes or until the top is brown.


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