Quiche with Pecan Crust

 

This recipe is easy to do. You can modify which nuts, greens, veggies, or herbs you use, by using what you have available. Let us know how you like it!

Also, if you love soups, and fresh ingredients, follow my new blog, Soup Sorceress!

 

sumer veggies2

For the crust:

1 cup Pecan meal (ground up pecans)

about 2 tlbs. coconut oil

chopped parsley or any fresh herb

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, or other fresh green bunch

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

3/4 cup milk/or vegan milk alternative

1/2 cup shredded, organic, grass fed, cheese (optional)

1 tbls. fresh parsley or other herb

other herbs of choice

1/4 tsp. himalayan salt

1/4 tsp. spices of choice

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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