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Asparagus quiche with kale pesto
Asparagus quiche with kale pesto
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Try this dairy-free, gluten-free asparagus quiche - ideal for paleo diets.
Ingredients:
  • 7 eggs
  • 300.00 gm almond meal
  • 69.30 gm coconut oil, melted
  • 1 garlic clove, crushed
  • 16.80 gm coconut oil, extra
  • 1 medium red onion, halved, thinly sliced
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 126.25 gm coconut cream
  • Sliced avocado, to serve
  • Radicchio leaves, to serve
  • Avocado oil, to serve
  • 2 large kale leaves, stems removed, torn
  • 250.00 ml firmly packed fresh basil leaves, torn
  • 187.50 ml raw macadamia nuts, roasted
  • 20.00 ml finely grated lemon rind
  • 131.25 gm lemon juice
  • 36.80 gm avocado oil
Instructions:
  • Create Kale Pesto: Combine kale, basil, macadamias, lemon zest, lemon juice, avocado oil, and 1/3 cup cold water in a food processor. Blend until creamy. Season with salt and pepper to taste.
  • Preheat your oven to 180C/160C fan-forced. Place a baking tray in the oven to heat up. Grease a 20cm round loose-based tart pan with coconut oil, ensuring it is 4cm deep.
  • Whisk 1 egg with a fork until lightly beaten. Mix together almond meal, melted coconut oil, minced garlic, and the beaten egg in a bowl. Season the mixture with salt and pepper. Press the mixture firmly and evenly over the base and sides of the pan. Bake on a tray in the oven for 6 to 8 minutes or until it becomes firm and dry. Let it cool for 20 minutes before using as a crust.
  • Melt some extra coconut oil in a large frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes until it's golden. Transfer to a heatproof bowl and let it cool for 5 minutes. Whisk the remaining eggs and mix them with asparagus, coconut cream, and the cooled onion mixture. Season with salt and pepper.
  • Pour the mixture into the crust, ensuring the surface is level. Bake for 30-35 minutes until the filling is just set and the crust edges are golden. Allow it to cool in the pan for 10 minutes, then gently remove and transfer to a serving plate. Top with kale pesto, sliced avocado, and radicchio leaves. Finish by drizzling with avocado oil before serving.

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