Turkey leek quiche

Ingredients

• 3 pcs Leeks, washed and chopped
• 200 g Turkey breast, fat free, off bone and raw
• 130 ml Almond milk, unflavored
• 2 tbsp Melted coconut oil
• 2 tbsp Ghee
• 1 tsp Thyme, fresh, chopped
• 7 pcs Eggs
• 1/2 tsp Fine sea salt
• 1/4 tsp Pepper, black ground
• 100 g Almond flour

Method

1. Heat oven to 180C.
2. In a food processor, process almond flour and a good pinch of salt.
3. Add 1 egg and coconut oil.
4. Process until mixture forms a ball.
5. Press the dough evenly into 18cm pie plate.
6. Bake the crust for 10 minutes.
7. Remove from the oven and place aside.
8. In a meantime, heat the ghee in a skillet.
9. Add the turkey and cook until almost golden.
10. Add the leeks, thyme, and season to taste.
11. Cook for 10 minutes or until the leeks is softened.
12. In a bowl, whisk the remaining six eggs with almond milk and salt.
13. Stir in the turkey-leek mixture.
14. Pour the mixture into prepared crust.
15. Bake at 220C for 10 minutes.
16. Reduce heat to 180C and bake for another 25 minutes.
17. Allow cooling for 20 minutes before slicing.