I absolutely love roasted vegetables and anything that resembles a quiche! This delicious Frittata is gluten, refined sugar free and can me made dairy free without the addition of feta cheese. It can be hard to come across a nice pastry base but this is definitely a winner in my books. The best thing about quiches and frittata’s is the filling options are endless.
Ingredients:
Almond Crust
- 4 cups almond meal
- 1 egg
- 1 tablespoon coconut oil
- 2 teaspoons Himalayan salt
Filling
- 2 cups pumpkin, chopped into roughly 2-3 cm pieces
- 1 brown or red salad onion, quartered
- 1/2 red capsicum, deseeded and roughly chopped
- 150g feta cheese or goats feta
- 6 eggs
- Salt and pepper
- 1 tablespoon olive oil
- Fresh herbs, chopped (optional – basil)
Pre heat the oven to 200°C and line a baking tray with baking paper.
Place chopped pumpkin, onion and capsicum onto the tray, drizzle with olive oil, season with salt, pepper and place in the oven to roast for 20 minutes or until slightly soft.
While the vegetables are roasting, in a bowl combine all crust ingredients and mix into a dough.
In a round pie dish, push the almond dough into the dish with your fingers to form a base.
Place the base in the oven to slightly brown and crisp up for 10 minutes. Remove when it has browned a little.
While the vegetables and crust is in the oven – in a large bowl combine eggs, salt, pepper and whisk for 1-2 minutes.
Once vegetables have roasted, add them to the egg mixture along with the feta cheese and fresh herbs (optional).
Pour egg mixture onto the almond crust and place in the oven to cook for 25-30 minutes or until the egg is completely cooked on the inside.
Serve with your choice of greens or a nice crisp salad. This was my lunch yesterday, dinner last night and lunch today…I think I am in love with it!!
