The Candida Cure by Ann Boroch

Author:Ann Boroch
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-01-25T05:00:00+00:00

Mixed Veggie Quiche

6 servings

For the Crust

Olive oil spray

1½ cups almond meal

⅓ cup brown rice flour

½ teaspoon sea salt

Pinch black pepper

2 tablespoons water

⅓ cup olive oil

For the Filling

7–8 organic, free-range eggs

2 tablespoons filtered water or nondairy milk

½ teaspoon sea salt, divided

2 tablespoons olive oil

4 garlic cloves, minced

¼ cup red onion, diced small

¼ cup butternut squash, small cubes

¼ cup broccoli, chopped

Pinch black pepper

To make the crust: Preheat oven to 400°F. Place baking sheet on the middle rack. Grease a pie dish generously with olive oil spray and set aside. In a medium bowl place the almond meal, brown rice flour, sea salt, and pepper and sift using a whisk.

In a separate small bowl, mix the water and oil. Pour the wet ingredients over the dry and combine. Pat this batter into the greased pie dish using your hands to spread evenly around the bottom of the dish and also up the sides. The crust should be about ⅛–¼ inch thick. Poke the entire crust with a fork to prevent bubbles when baking.

Place in the oven and bake until the crust is lightly golden, about 12–15 minutes. Remove from the oven and let cool for about 5–10 minutes before pouring the egg mixture on top.

To make the filling: Reduce heat to 350°F and in a large bowl whisk together the eggs with water or nondairy milk and ¼ teaspoon sea salt. Set aside.

Heat the olive oil in a skillet over medium heat and add the minced garlic and onions with ⅛ teaspoon of sea salt. Sauté for a couple minutes, until the onions start to soften. Next add the butternut squash and broccoli and the remaining ⅛ teaspoon of sea salt and sauté for a couple minutes more.

Place the vegetable mixture in the bowl with the eggs, add a pinch of black pepper, and stir to combine. Finally pour everything into your prepared crust and bake again for 30–35 minutes, or until the center is firm to the touch. Remove from oven and let cool for about 10 minutes before cutting.

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