Ever get tired of eating eggs or smoothies for breakfast? Here is a simple alternative that incorporates lots of veggies and healthy fats for your breakfast. The Kalamata olives are very nutrient dense. Make sure you buy organic and they are stored in glass jars. These olives are full of heart-healthy mono-saturated oils and thus provide anti-inflammatory properties. According to the International Journal of Clinical and Experimental Medicine [1], olives contain compounds that have been found to stimulate tumor suppressor genes and genes that activate cancer cell death. The sun-dried tomatoes are high in lycopene which has anti-cancer properties [2] for breast and prostate cancers. Enjoy the leftovers as a snack or accompanied with a salad for lunch. Bon Appetit!
This quiche serves 6 – 8.
To prepare the crust place the following in a medium size bowl:
2 cups almond flour
1/3 cup melted coconut oil pinch of Himalayan salt
Use a pastry cutter or your hands to mix thoroughly.
Place the mixture into a greased quiche plate or pie plate and press firmly to create the crust. Lift it gently on the edges.
In a separate bowl, mix the following:
8 organic, free-range eggs
1/3 cup almond or coconut milk
½ teaspoon salt
½ teaspoon nutmeg
Whisk thoroughly until well blended
Add the following:
1 cup chopped Kalamata olives
½ cup chopped sun-dried tomatoes
1 cup chopped spinach
½ cup grated goat cheese or cheese crumbles or your favorite sheep mil cheese (optional)
Mix thoroughly and gently pour into the almond crust.
Bake at 350 F for 30 minutes or until the center is dry. Be careful not to overcook as the crust can easily burn.
Enjoy!!