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Crust: 2 c almond flour 1 pastured egg 2 tbsp olive/coconut/avocado oil or lard Sea salt 1 large pastured egg 2 tbsp olive/coconut/avocado oil or lard Sea salt Filling: 6 pastured eggs 1 c grass-fed heavy cream or coconut milk 6-7 cloves of roasted garlic, chopped 1 tbsp of fresh thyme Pinch of cayenne Sea salt 1/2 cup of oven or sun-dried cherry tomatoes 10oz raw, grass-fed goat cheese (optional) |
1. Pre-heat oven to 350F. In a bowl, mix all ingredients for the crust until it comes together in a ball. 2. Cover and refrigerate for 30 minutes. 3. In a bowl or food processor mix together all fillings ingredients except for the roasted garlic and cherry tomatoes. 4. Use your fingers to spread the dough onto a 9 in pie plate. 5. Carefully pour mixture over the dough, and sprinkle the garlic and cherry tomatoes on top. 6.Bake for 35 minutes or until the top is golden brown. |
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