Pesto & Veggie Quiche

1️⃣Preheat oven to 350°F. Grease a 9-inch pie dish (I use a pie/tart dish with a removable bottom so it’s easy to take the quiche out after baking.).

2️⃣Make the crust. Place almond flour, tapioca flour, and salt in a food processor and pulse to mix. Add the rest of the crust ingredients and pulse until well combined. It won’t form a dough ball and will still be a little crumbly - that’s ok! (If you don’t have a food processor, you can mix by hand in a large bowl.)

3️⃣Press the dough into the bottom of the pie dish & up the sides. Use a fork to poke some holes in the bottom and sides of the crust.

4️⃣Set crust aside. Warm extra virgin olive oil in a medium pan, then add the onion and saute until translucent, about 2 min. Add the asparagus and kale and saute another 3 minutes. Remove from heat and stir in the pesto.

5️⃣Spread the veggie mixture evenly over the base of the crust, then (optional) sprinkle 1 tbsp Parmesan over the veggies. Pour in the whisked eggs and sprinkle the 2nd tbsp Parmesan over the top.

6️⃣Bake for 30-35 minutes or until the center of the quiche has set. Slice quiche and serve with extra pesto on top. Enjoy!