Paleo Kale Bacon Quiche ~ gluten free, dairy free

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This almond flour crust is so good! 

I don’t even miss regular flour crust anymore! they are that good!

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and if you’re not a fan of kale don’t worry bacon makes everything better!

but, if you’re not convinced you could always add spinach instead!

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Now you might ask me. Sheena do I really need to use shallots?

My answer is going to be no, you could use onions instead but, they are different. 

Shallots have a strong, rich-tasting and reminiscent taste of both onions and garlic.

So instead of putting onions and garlic in my recipe I put shallots! I like their rich flavor better. so, if you can find them I highly recommend at least trying them out!

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Paleo Almond Flour Pie Crust

Makes: 1 large pie crust or 6 small ones.
Ingredients:

2 1/2 cups blanched almond flour
1/2 tsp celtic sea salt
1/2 cup organic palm shortening
2 large eggs
1 large shallot

 

Directions:
Place shallot in food processor and pulse until minced.

Place almond flour and salt in food processor and pulse till combined.

Add palm shortening and eggs and pulse until mixture starts to forms a ball.

Make 6 small dough balls from the dough and press into the paper liner baking cups, (i got them from Michael’s craft store) or a tart pan, using your finger to press dough up the sides.

Set crusts aside until later.

 

Quiche Filling:

Makes: 1 large pie crust or 6 small ones.
Ingredients:

4 eggs
1/4 cup kale chopped
1/2 tsp salt
1/4 tsp pepper
2 medium shallots chopped fine
4 slices bacon, cooked and chopped

 

Directions:

Preheat oven to 350

Crack eggs into a bowl and whisk them together.

Add all the other ingredients and whisk well to combine.

Equally pour the filling into the almond flour crusts and bake on 350 for 12-15 mins or until eggs are cooked and crust is golden brown on the edges.

 

 

 

 

 

 

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