Quiche with an almond crust, filled with spinach, tomato and red pepper

I love to eat quiche for lunch, as it's quite healthy (that of course depends on how you prepare it) and it really fills.

What do you need:

Crust

- 60 g coconutoil or butter

- 125 g almond flour

- 40 g tapiocaflour

- salt (as preferred)

- paprika powder (as preferred)

- pepper

- 1 egg

Filling

- 12 cherry tomatos (less or more)

- olive oil

- 1 teaspoon coconutoil

- 150 g spinach

- 1 teaspoon chives

- 2 roasted red peppers

- 1 or 2 tablespoon(s) coconut milk

- 4 eggs

- sea salt

- black pepper

What to do?

1. Grease a quiche mold. Mix the almond flour with tapioca flour, salt and paprika powder. Season with the pepper. Add the coconut oil and process into 'breadcrumbs'. Add the egg and stir to form a sticky dough. Wrap in cling film and put in the fridge for 30 minutes.

2. Preheat the oven to 180 degrees. Push the dough onto the bottom and against the sides of the quiche mold. Put baking paper on it. Bake for 15 minutes. Remove the bottom and bake for 5 minutes until the quiche bottom is light brown.

3. Put the tomatoes in a roasting tin for the filling and drizzle with olive oil. Roast 15 minutes.

4. Heat the coconut oil in a frying pan on medium high heat. Add spinach, chives and peppers and cook briefly until the spinach has shrunk. Drain off if necessary.

5. Add the milk to the bowl with the eggs and season with salt and pepper. Mix well. Cover the quiche base with the spinach filling and pour the egg mixture over it. Put the tomatoes on top with the cut side up. Bake for 40 minutes until the egg has set. Let cool slightly before cutting the quiche. Serve hot or cold.

Et voilá!

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