Gluten-free Quiche

Ingredients:
2/3 C fine corn meal
1/3 C almond meal
4 T chilled raw butter or goat’s butter
1 large egg, slightly beaten
½ teaspoon of water- to add to the egg
10 ounces frozen (thawed with excess water removed) or fresh spinach, chopped (frozen organic is best)
½ C minced yellow onion
1 ½ C organic, unsalted turkey meat, chopped fine
1 C mixed, shredded raw cheese
1 C shredded zucchini
2 eggs plus 3 egg whites slightly beaten
1 C raw milk or goat’s milk
1 T Dijon mustard
freshly ground pepper and sea salt to taste

Directions
Preheat oven to 350º F.
Mix together corn meal, almond meal and butter until it has a crumb type appearance (This can be done in a food processor, if one is available). Blend in seasoning. Add water and beaten egg and combine. If the mixture is too crumbly, add a few drops of water.
Pat mixture into bottom of pan and up the sides or use a small pastry rolling pin to even out and press excess up sides. The crust should be thin.
Bake 12 to 15 minutes. Cook approximately 10 minutes before adding filling. Fill bottom of crust with spinach, turkey, cheese and onion.
In a small bowl, whisk together milk, eggs, and mustard. Pour over meat mixture.
Bake 55 to 60 minutes, or until set in center. Serve warm. Garnish as desired. 

TIP: If crust is too plain, add minced green onion, garlic, fresh herbs, and seasonings.

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.