Paleo Leeks and Beef Quiche

Ingredients

• 1.5 cups Almond flour
• 1/2 cup Coconut oil, chilled and cubed
• 1 large Egg
• 1 lb 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

Instructions

1. 1Preheat the oven to 350°F (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 9-inch 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 1 lb 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 9-inch pie dish. Carefully pour the whisked coconut milk and egg mixture over the beef and leek filling.
7. 7Bake the quiche in the 350°F (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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