Kristin Cavallari's Leek and Zucchini Quiche

I am so excited about my latest cookbook purchase. I am avoiding dairy these days and try to avoid gluten as much as possible. I pretty much thought that one would be impossible for me since I absolutely LOVE pasta and bread but it's going pretty well. There are so many good recipes out there. Kristin Cavallari's new cookbook: True Roots, have over 100 recipes that are free from gluten, dairy and refined sugar. I have made a couple of recipes that have been very tasty but I wanted to share the Leek and Zucchini quiche I recently made. It was delicious and perfect to make at the beginning of the week and keep for lunch the entire week.  

The recipe called for arrow root powder, which, of course, I forgot to buy, but I substituted it with corn starch. Worked great! I made the crust first since it needs to chill in the fridge. Mix the almond flour, corn starch, eggs, salt, coconut oil (melted) and water together. I ended up using a touch more almond flour than the recipe called for. Not sure if it had something to do with the corn starch. It will be a sticky dough though. I wrapped it in parchment paper and chilled it in the fridge for about an hour. If you skip this step it will be next to impossible to press the dough into the pie pan. After an hour, press dough into 9" pie pan until even. Chill again for another 30 min or so.

Preheat the oven to 350 degrees F and bake the crust for 5 min.

Now it's time for the filling. Start by chopping up the leeks and zucchini. I used dried thyme but if you are using fresh, chop that up as well. Sautee the leeks and thyme for about 5 minutes in the olive oil. Remove from heat. Whisk together the eggs, salt and leek mixture until well combined. The recipe says to add the zucchini to the egg mixture but I added them straight to the pan and then I added the egg mixture on top.

Bake for about 40 minutes or until it is set in the center. Let cool about 10 minutes before serving. I had it with some pepper on the side but anything green will do.

It keeps great in the fridge. I've been eating it cold all week for lunch but it is just as good if you reheat it. Enjoy!

Leek and Zucchini Quiche

Crust

1 1/4 cup blanched almond flour

1/2 cup arrow root powder

2 eggs

1/2 tsp pink Himalayan salt

1 tbsp coconut oil, melted

2 tbsp water

Filling

1 tsp olive oil

1 large leek, chopped

2 sprigs of thyme (I used dried)

10 eggs

1 zucchini, chopped

1tsp pink Himalayan salt