3 cups Almond Flour
½ teaspoon Oregano ( coarsely chopped or dried)
¼ teaspoon Sage ( chopped fine or powdered)
½ teaspoon Baking Soda
½ teaspoon Salt
¼ cup Melted Butter (yummmmmmm)
¼ Onion minced
1 Zucchini Grated
1 teaspoon Butter
1. Preheat oven to 350F degrees (convection).
2. In a bowl mix all crust ingredients together (should be pretty sticky and solid).
3. In a 9″ tart pan press dough on sides and bottom evenly. Make sure there are no cracks for the eggs to seep out. ( You can also use a pie dish or anything you have access too. Just make sure the crust is evenly distributed so it can cook well. Should be ¼″ – ½″ thick.).
4. Place in center of oven for 10 min ( while crust is cooking start on filling) Do not overcook crust. Its better to undercook than overcook it, so if after 10 min you aren’t sure if it is done just take it out.
5. Place onion and zucchini in a pan with butter. Cook on medium heat until softened.
6. Once crust us out of oven, evenly spread onion/zucchini mix on top of cooked crust.
7. In a bowl crack all 7 eggs and whip with beater or fork. Make sure eggs are well mixed. The more you beat them, the fluffier your quiche will be.
8. Pour eggs on top of onion/zucchini mixture.
9. Place pan back into center of oven for 22 minutes. Eggs should be fully cooked through when done. You will be able to feel with your finger if it is done.
10. Take out and let cool (place on top of stove or on cooling rack).
11. If you used a tart pan, let the quiche cool before removing from pan. If you used a pie pan you can cut quiche directly from pan.
13. NOTE: When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies into an unrollable goop, and on and on. Always use room-temperature eggs. It’s taken me a while to perfect this recipe.