INGREDIENTS
FOR THE BASE
1 cup almond flour
2 tbls soft/melted butter
FILLING
1 cup diced steamed pumpkin
1/2 onion sliced thinly
2 tsps dry sage
50g soft blue cheese cubed
Himilayan salt
ground black pepper
butter
2 eggs
250ml thick cream
METHOD
Mix the ingredients together with your hands for the base. Divide in half and push it into two deep mini greased quiche flan pans. Prick the bases with a fork. Bake for 20 minutes on 180° until slightly brown and cooked. Sauté the pumpkin, sage, salt and pepper in a little butter in a frying pan for a few minutes. Beat the eggs and cream together with a fork until just mixed. Pour a little egg mixture into each quiche. Add the pumpkin and cheese. Pour remaining egg mixture over fillings. Bake on 180° for 20 minutes or until quiche it set and slightly brown on top. Serve with a salad.
NOTES
If you don’t like blue cheese, substitute it with a good quality soft feta cheese such as Fairview.
