Gluten and Dairy Free Pumpkin and Spinach Self Crusting Quiche

This is very similiar to the last quiche i posted, but i made this one specifically for those that are wanting to avoid all wheat and dairy.
I must say i was a little worried about how the consistency would be, but its turned out exactly as a normal quiche would. So i’m super stocked!!

I love to use this quiche as a cook in the weekend, and then use for a light evening meal, when i’m finishing late, or for a afternoon snack. It also meets the childrens approval which is a definate bonus!!

Make it once, then start to get creative and come up with your own fillings 🙂

Ingredients:

5 eggs
1 cup of coconut milk
½ cup almond meal
1 tsp baking powder
1 tsp mixed herbs
Salt and pepper
650g butternut pumpkin
3 bunches spinach
1 red onion
4 cloves garlic
¼ cup pumpkin seeds
1 Tbsp. coconut oil

Method:

Preheat the oven to 180 degrees.

Grease a pie or quiche dish with butter or coconut oil.

Chop the pumpkin into smallish cubes, around 1cm, then finely dice the onion and garlic.

Heat a large frying pan over medium heat, adding 1 Tbsp. coconut oil.

Add the pumpkin, onion and garlic and stir fry until pumpkin is tender, making sure you stir it from time to time to stop burning.

While the pumpkin is cooking, strip the spinach leaves from their stalks and chop finely.

Once the pumpkin is cooked, remove from the heat and add the spinach stirring through. Set aside until ready to use.

In a medium bowl, add the eggs, coconut milk, almond meal and sifted baking powder, mixed herbs, and salt and pepper to taste. Beat on medium speed until well combined.

Add the vegetables, gently stirring through.

Pour into the quiche dish, and spread vegetables around so they are evenly placed in dish.

Sprinkle the pumpkin seeds over the top of the quiche.

Bake for approximately 40 minutes or until set in the middle.

Serve with a nice green salad.