If you are avoiding dairy, gluten intolerant or following the paleo diet, this asparagus quiche is the perfect dinner.
Super Food Ideas
SourceSuper Food Ideas – October 2014 , Page 21
Recipe by Tracey Meharg
Photography by Craig Wall
- Ingredients
- Nutrition
- 7 eggs
- 3 cups almond meal
- 1/3 cup coconut oil, melted
- 1 garlic clove, crushed
- 1 tablespoon coconut oil, extra
- 1 medium red onion, halved, thinly sliced
- 1 bunch asparagus, trimmed, thinly sliced diagonally
- 1/2 cup coconut cream
- Sliced avocado, radicchio leaves and avocado oil, to serve
Kale pesto
- 2 large kale leaves, stems removed, torn
- 1 cup firmly packed fresh basil leaves, torn
- 3/4 cup raw macadamia nuts, roasted
- 1 tablespoon finely grated lemon rind
- 1/2 cup lemon juice
- 2 tablespoons avocado oil
| Energy 5547kJ |
Fat saturated 36.50g |
| Fat Total 127.20g |
Carbohydrate sugars g |
| Carbohydrate Total 11.50g |
Dietary Fibre 12.10g |
| Protein 33.50g |
Cholesterol 328.00mg |
| Sodium 400.00mg |
All nutrition values are per serve.
- Method
- Notes
- Step 1
Make Kale pesto: Place kale, basil, macadamias, lemon rind, lemon juice, avocado oil and 1/3 cup cold water in a food processor. Process until smooth. Season with salt and pepper.
- Step 2
Preheat oven to 180C/160C fan-forced. Place a baking tray in oven. Grease a 4cm- deep, 20cm round (base) loose-based, fluted tart pan with coconut oil.
- Step 3
Lightly beat 1 egg with a fork. Combine almond meal, melted coconut oil, garlic and beaten egg in a bowl. Season with salt and pepper. Press firmly and evenly over base and sides of prepared pan. Place on tray in oven. Bake for 6 to 8 minutes or until firm and dry. Set aside for 20 minutes or until crust cools slightly.
- Step 4
Meanwhile, melt extra coconut oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until just golden. Transfer to a heatproof bowl. Set aside for 5 minutes to cool slightly. 5 Whisk remaining eggs together. Add asparagus, coconut cream and egg to cooled onion. Season with salt and pepper.
- Step 5
Pour mixture into crust. Level surface. Bake for 30 to 35 minutes or until just set and edges of crust are golden. Cool in pan for 10 minutes. Carefully remove from pan and transfer to a serving plate. Serve topped with kale pesto, sliced avocado and radicchio leaves. Drizzle with avocado oil.
SourceSuper Food Ideas – October 2014 , Page 21
Recipe by Tracey Meharg
Spoon any leftover kale pesto into an airtight container. Cover with a thin layer of avocado oil. Store in the fridge for up to 5 days. Kale pesto can be used in soups and stews, tossed through salads, or try as a dip for roasted sweet potato wedges or as a crust for fish.