So today I’m treating you all to a delicious guest post recipe from my gorgeous friend @justjosihealth.
We all, well most of us, love quiche and pastry but we all know it’s not the best thing for us and doesn’t really hold that many nutrients, so Josi wanted to create a quiche which was packed with vitamins and also tasted good, so pumpkin season seemed a perfect time to start!
500g steamed butternut squash/pumpkin chunks (it can be peeled but doesn’t have to be!)
30g egg whites
4tbsp coconut flour
30g coconut oil
Place the steamed squash/pumpkin into a processor and blend until smooth
Add the coconut oil and blend again until well mixed
Once cooled slightly add the egg whites and add the coconut flour a spoonful at a time, blending each time till you end up with a smooth mixture
The mixture should be thick enough to hold itself but should be able to be manipulated into place into a quiche dish, so you may need a little more or less coconut flour!
Press down the mixture into a quiche dish, making sure the thickness is consistent all the way round and up the sides – I aimed for about 5mm thick the whole way
Cover the dish with foil and bake for around 30 minutes at 170 degrees
Leave to cool completely, patch over any small cracks before filling
Choose any filling you like and sprinkle into the quiche, top with egg whites until all the fillings are covered
Cover again with foil and bake at 170 for about 30-40 minutes until the quiche has set, removing the foil for the final 10 minutes to brown the top