Love all the flavours through this tart. Served up with a fresh green salad (and some gut-loving sauerkrat on the side) – it’s perfect for lunch or dinner. Great source of protein (and gluten-free). Leftovers if you’re lucky….enjoy. Thanks to Nadia Felsch for this recipe. xx

Serves 4-6 (gluten free/no added sugar/good protein source)
Crust
3 garlic cloves
2 cups almond meal
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil
1 tablespoon + 1 teaspoon cold
water
Filling
5 heaped cups baby spinach
½ teaspoon olive oil
6 eggs
⅓ cup almond milk
Salt and pepper
⅓ cup goats fetta

Preheat oven to 200 degrees, or 180 degrees fan-forced.
Grease a 25cm pie tray/dish
Peel and finely chop garlic cloves
Mix together almond meal, garlic, thyme, salt and pepper
Add water and oil combining well
Press mixture into pie dish
Bake for 18 minutes or until lightly golden
With 10 minutes remaining on crust, heat a frypan on med-high heat
Add oil. Once hot, add spinach and cook until wilted
Remove from heat and allow to cool
Whisk together eggs, milk, salt and pepper
Stir through crumbled fetta and cooled spinach
Remove quiche crust from oven
Pour filling onto crust and place back in the oven
Bake for 25-30 minutes until firm to touch
Allow to cool for 5 minutes and serve with fresh salad.