Enjoy!
Pie Crust
for savory (quiche recipe to follow)
- 3 parts - Almonds (fine ground, medium ground and coarse ground {if you can't grind your own almond powder will substitute)
- 2 parts - Buckwheat (fine ground)
- 1 parts - Arrowroot powder
- 1 large Egg
- about a spoonful of Lard (or Coconut oil)
- a dash of Salt
- a hand full of Herbs (fresh is best; thyme, lemon zest, rosemary, cayenne, etc.)
- Grease the pie mold with lard
- Combine all dry ingredients in the pie mold
- Add the herbs
- Beat the egg into dry ingredients
- Fork the lard into the mix
- Press the crust into the mold with a spoon or hands
- Bake at 350° 'till goldenish
Pie filling
quiche recipe
- Several farm fresh free range eggs
- a hand full of Herbs (fresh is best; thyme, lemon zest, rosemary, cayenne, etc.)
- Farmers market veggies (zucchini, onions, asparagus, sun dried tomatoes, spring garlic, etc.)
- Salt and Pepper
- Coconut milk (either one fresh coconut opened, milk and fruit blended or coconut milk from a can)
- Bacon fat or Duck fat (or some other delicious animal fat)
- Sautee veggies in salt, pepper and animal fat, set aside to cool
- Beat a bunch of eggs enough for your pie crust (4-6ish)
- Add coconut milk
- Add cooled sauteed veggies
- Add fresh herbs, Salt and Pepper
- Fill your golden pie crust
- Bake 'till done in oven at 350° ( I usually wait till it smells done and the egg-y center isn't too jiggly)