#PaleoMenuIdeas

[astroperlas]

Enjoy a tasty and nutrient-dense quiche made with zucchini that is Paleo-friendly. This dish is a great addition to your Paleo menu because it combines the savory flavors of bacon and tomatoes with a hearty zucchini crust.

Ingredients: 2 cups grated zucchini. 2 eggs. 1/4 cup almond flour. 1/4 cup coconut flour. 4 slices of bacon, cooked and crumbled. 1 cup cherry tomatoes, halved. 1/2 cup coconut milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Set the oven temperature to 375F 190C. Squeeze out as much moisture from the grated zucchini using a fresh kitchen towel. The zucchini, eggs, almond flour, coconut flour, onion powder, garlic powder, salt, and pepper should all be combined in a mixing bowl. Well combine to create a dough. To make the crust, press the zucchini dough into a pie dish that has been greased. The zucchini crust should be baked for 15 to 20 minutes, or until it begins to brown. In a separate bowl, whisk together the eggs and coconut milk while the crust is baking. After taking the crust out of the oven, arrange the cooked bacon on top of the halved cherry tomatoes. Over the bacon and tomatoes, pour the coconut milk and egg mixture. Place the quiche back in the oven and continue baking for a further 25 to 30 minutes, or until the top of the quiche becomes slightly golden. Before slicing, let the quiche cool for a few minutes. If desired, garnish with fresh basil leaves. Your Paleo Bacon Tomato Quiche with Zucchini Crust is ready to be served. Enjoy!

Adrian Lawson