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8
25 minutes
25 minutes
This delicious quiche pairs nutrient-packed asparagus with the protein power of egg and cheesey goodness. What's not to love? And there's more where that came from! Our IQS 8-Week Program is designed to help you reduce your sugar intake and been proven to significantly reduce fatigue, inflammation, gut issues, bad skin, bad sleep and SO MUCH MORE! It's because we give you the full tool kit to help you learn more about sugar, what it does to your body and why you should care. Plus, it's delicious! You get full weekly meal plans, recipes, motivation, expert advice and more to help you on your journey to better health.
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To make the crust, combine the almond meal and flour in a mixing bowl. Rub the butter into the flour with your fingers and then mix through whisked egg. Combine mixture until you form a dough. Press the mixture into the prepared pie tin, until it is even all around. Prick with a fork and place in the oven for 10 minutes until lightly golden.
Meanwhile, make the filling by sauteing the asparagus and red onion in a medium saucepan for 5 minutes. Set aside. In a medium mixing bowl, whisk the eggs together and add the baby spinach and half the cheese. Add in the red onion and season with sea salt and freshly cracked black pepper.
Assemble the tart, by adding the egg mixture to the prepared tart base and sprinkling the rest of the cheese and thyme. Place the asparagus evenly around the tart lengthways.
Bake in the oven for 25 minutes, or until the filling is cooked through and the top is golden brown.
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