Paleo Leeks and Beef Quiche

Ingredients

• 1.5 cups Almond flour
• 1/2 cup Coconut oil, chilled and cubed
• 1 large Egg
• about 450 g Ground beef
• 2 medium Leeks, thinly sliced
• 2 cloves Garlic, minced
• 1 cup Coconut milk
• 3 large Eggs
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat the oven to 175°C. In a food processor, combine the 1.5 cups of almond flour, the 1/2 cup of chilled and cubed coconut oil, and the 1 large egg. Pulse the mixture until it forms a cohesive dough.
2. 2Press the dough evenly into the bottom and up the sides of a 22.86 cm pie dish. Prick the bottom of the dough several times with a fork, then pre-bake it in the preheated oven for 10 minutes, until the edges are lightly golden and the crust feels slightly firm.
3. 3While the crust is pre-baking, place a large skillet over medium heat. Add the about 450 g of ground beef to the skillet and cook, breaking it up with a spoon, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
4. 4Add the 2 medium thinly sliced leeks and the 2 cloves of minced garlic to the skillet with the browned beef. Continue to cook over medium heat for about 5 minutes, stirring occasionally, until the leeks have softened.
5. 5In a separate medium-sized bowl, whisk together the 1 cup of coconut milk, the 3 large eggs, the 1/4 tsp of nutmeg, the 1 tsp of salt, and the 1/2 tsp of black pepper until well combined.
6. 6Once the pre-baked crust is ready, spread the cooked beef and leek mixture evenly over the bottom of the crust in the 22.86 cm pie dish. Carefully pour the whisked coconut milk and egg mixture over the beef and leek filling.
7. 7Bake the quiche in the 175°C oven for 30-35 minutes, or until the center of the quiche is set and the crust edges are golden brown. Let it cool for a few minutes before slicing and serving.

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