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.
1 zucchini (sliced)
1/2 medium onion (chopped)
1 Tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
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.
Calories= 337, Fat= 28.7 grams, Protein= 14.6 grams, Net Carbs= 6 grams