Sunday 6/29

Grain-Free Pumpkin Quiche with Caramelized Onions and Blue Cheese

Ingredients for Paleo Quiche Crust
*Adapted from Elana’s Pantry
2 cups finely ground almond flour (8oz/225g)
1/8 teaspoon fine grain sea salt
2 leaves of fresh sage, roughly chopped
2 tablespoons grass fed butter (for Paleo, use refined virgin coconut oil)
1 large egg

Instructions for Paleo Quiche Crust
Preheat oven to 325º. Prepare either a 9 inch fluted tart pan or four miniature tart tins by
greasing very well with butter.

Pulse almond flour, sea salt, and sage in the bowl of a food processor. Add butter and egg and pulse until a ball forms.
Evenly, press dough into the prepared tart pans with your fingers. If using mini tart pans, be sure to split the dough into four even pieces before you start pressing it into the dishes.
Bake in preheated oven for 12 minutes or until the edges are a light golden brown.
Allow to cool for at least 15 minutes before filling and baking.

Ingredients for the Filling
8 eggs
½ cup heavy cream (for Paleo/dairy free, use coconut milk)
1/8 teaspoon fresh cracked pepper
1/8 teaspoon finely ground sea salt
16 slices roasted pumpkin, cut ½ inch thick by 4 inches long*
¼ – ½ cup caramelized onions depending on your taste **
4 oz blue cheese (omit for Paleo/dairy free)
4 sage leaves

Instructions for Filling and Baking Quiche
Preheat oven to 375º
Whisk eggs, cream, pepper and sea salt until thoroughly combined and a little fluffy.
Dip the sage leaves into the egg mixture, and set aside
Pour egg mixture into the crusts and add caramelized onions in dollops all around the quiche.
Arrange the pumpkin slices in an attractive pattern then add small dollops of blue cheese in a random pattern.
Place the egg-coated sage leaves on top.
Bake for 35 minutes or until eggs are puffed up and mostly set. Allow to cool for 10 minutes. Serve hot, cold, or at room temperature.

By: Elana’s Pantry