Pumpkin gourmet quiche (lactose free)

Ingredients

• 400 g Pumpkin slices
• 190 g Almond flour
• 90 g Caramelized onion
• 120 ml Coconut milk
• 7 pcs Eggs
• 2 tbsp Unsalted butter, lactose free
• 1 1/2 tsp Thyme, dried, chopped
• 1 pinch Salt

Method

1. Preheat oven to 180°C and grease tart tin with the butter.
2. Place 1 egg, almond flour, grass-fed butter, 0.5tsp thyme, and small pinch salt in food processor.
3. Press the dough in greased tart tin with your fingers and cover with parchment paper.
4. Press with food weights or beans.
5. Bake for 12 minutes and set aside.
6. Meanwhile, prepare the filling; whisk eggs, milk, spices, and thyme until fluffy.
7. Pour egg mixture into cooled crust and add caramelised onion.
8. Arrange pumpkin slices and top with crumbled cheese.
9. Bake for 30-35 minutes or until eggs are set and puff.
10. Allow to cool before slicing.