Sausage + Spinach Quiche
Ingredients:
Crust:
- 2 1/2 cups almond flour
- 1 tbsp coconut flour
- 1 egg
- 5 tsp ice cold water
- 3 1/2 tbsp coconut shortening or grass-fed butter (cold)
- 1/4 tsp salt
Filling:
- 7 ounces Ground turkey sausage
- 1/2 cup diced onion
- 2 cups chopped spinach
- 10 eggs
- 1/2 cup full fat coconut milk or silk heavy cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Violife Vegan Cheddar cheese
- 3 tbsp Sun-dried tomatoes (optional)
Directions:
Preheat oven to 325 degrees. Place shortening or butter into the freezer for 10 minutes.
Using a food processor, add the flours, egg, salt, water and pulse until combined. Next, add shortening or butter in small pieces to the processor and pulse a few times until combined.
Next, spray a 9 inch pie plate with cooking spray, transfer the dough to the plate and press using your hands until it evenly covers the surface including sides of the plate. Place a piece of parchment paper in the bottom of the pie plate (over the dough) and add at least 1 cup of dried beans to weigh it down (I keep a bag of dried beans in my pantry just for this). Bake in the oven for 10 minutes then remove the beans and set aside.
While the crust is baking, make the filling. Start by browning the sausage in a cast iron skillet. Add onion when almost brown and cook until onion is translucent. In a separate bowl, whisk eggs, milk, salt, pepper, then add cheese, spinach, sausage and onion. Pour filling into crust and place back into the oven for 30-45 minutes or until the center is set.
