Pepperoni Quiche

The Crust

Ingredients:

1 cup blanched almond meal

1/2 cup MELT or butter

2 Tablespoons chickpea flour

1 Tablespoon coconut flour

1/2 teaspoon sea salt

-Melt butter or MELT spread on stove or in microwave.

-Add almond meal, chickpea flour, coconut flour, and sea salt.

-Combine ingredients and form into ball.

-Transfer to quiche or tart baking dish and press into bottom and sides of dish.

-Place crust in refrigerator  for 10 minutes while preheating the oven.

-Preheat oven to 350 degrees.

-Bake crust for 10 minutes and allow to cool while making the filling.

The Filling

Ingredients:

1 zucchini (sliced)

1/2 medium onion (chopped)

Pepperoni slices

1 Tablespoon garlic powder

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

4 eggs

1/4 cup half and half

1/2 cup shredded Mexican cheese

1/2 cup shredded Parmesan cheese

-Saute zucchini and onion in medium frying pan on medium heat combined with spices until softened.

-Beat eggs together with half and half.

-Place stir-fried zucchini and onion on bottom of crust.

-Line top of zucchini mixture with slices of pepperoni.

-Pour egg mixture on top and smooth top.  

-Add shredded cheeses and top these with additional pepperoni.

-Bake in preheated oven to 350 degrees for 25-30 minutes or until knife inserted into the middle of the quiche comes out clean and top is lightly browned.

-Allow to cool at least 15-20 minutes before serving.

-Serves 8.

Nutritional information:

Calories= 337, Fat= 28.7 grams, Protein= 14.6 grams, Net Carbs= 6 grams