Brussels Sprouts quiche

Ingredients

• 270 g Brussels sprouts, trimmed,halved lengthwise
• 2 tsp Olive oil
• 280 ml Coconut milk, unsweetened
• 3 tbsp Melted coconut oil
• 4 pcs Eggs
• 120 ml Water
• 280 g All purpose flour
• 1/2 tsp Fine sea salt
• 1/2 tsp Pepper, black ground

Method

1. Heat oven to 180C.
2. In a food blender, combine the flour, coconut oil, 0.25tsp salt, and cold water.
3. Blend until dough comes together.
4. Chill the dough for 15 minutes.
5. Transfer the dough to the greased quiche dish and gently press into bottom and sides.
6. Cover with parchment paper and place some cooking weights, beans, or rice over the paper.
7. Bake the crust for 15 minutes.
8. Place aside.
9. Increase oven temperature to 200C.
10. Spread the Brussels sprouts on a parchment paper lined baking sheet.
11. Drizzle with olive oil, salt, and half the black pepper.
12. Roast for 20 minutes.
13. In a bowl, whisk the eggs, coconut milk, and black pepper.
14. Fold in roasted Brussels sprouts.
15. Transfer the filling to the prepared crust.
16. Bake the quiche for 30 minutes or until the center is set.
17. Serve at room temperature.