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<p>I'm on a weight-loss mission at the moment, so I feel variety in meals is pretty important to avoid getting bored or giving in to temptation. &nbsp;I'm not eating wheat so that means none of the usual breads, pies, pastries. &nbsp;And it also means I have to watch sadly as my husband eats a nice quiche with a nice crust... Or does it? &nbsp;</p>
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<p>I've experimented several times using ground almonds for various things including pastry for mini tarts, so I decided today why not go bigger and make a quiche. &nbsp;Although almond pastry can be much crumblier than pastry made with wheat flour, I find adding an extra egg helps it to bind. &nbsp;The addition of sundried tomatoes and oregano made the crust taste <em>heavenly </em>and I would urge anyone to try it...... Mmmmmmmmmmmmmmmmm!!! &nbsp;Sundried tomatoes are nutritionally dense and a great way to increase your nutrient intake despite eating smaller portions when trying to lose weight. &nbsp;For my dinner this evening I cut myself a small slice of quiche and served with mounds of butternut squash and purple cabbage. &nbsp;Being able to eat something with a crust feels like a real comfort-food treat, but it doesn't sit heavy in the stomach like wheat. &nbsp;Perfect!</p>
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<p><strong>Ingredients:</strong></p>
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<p><strong>For the crust:</strong></p>
<p>25g sundried tomatoes</p>
<p>20g coconut oil</p>
<p>2 free-range eggs</p>
<p>200g ground almonds</p>
<p>3 tsp oregano</p>
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<p><strong>For the filling:</strong></p>
<p>1/6 red pepper</p>
<p>1/6 green pepper</p>
<p>1/2 red onion</p>
<p>1 free-range egg</p>
<p>75ml milk</p>
<p>1/2 tsp turmeric</p>
<p>1/2 tsp black pepper</p>
<p>Pinch nutmeg</p>
<p>2 tsp parsley</p>
<p>25g cheese</p>
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<p><strong>Method:</strong></p>
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<p>Chop the sundried tomatoes into small pieces.</p>
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<p><img src="https://s25.postimg.org/fjptbqazz/DSCF2594.jpg" width="640" height="480"/></p>
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<p>In a large bowl mix together the sundried tomatoes, coconut oil, egg, ground almonds and oregano.</p>
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<p>Press the crust mixture firmly into a pie dish, and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.</p>
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<p>Once baked the crust is ready for the filling. &nbsp;Leave in the dish to avoid the crust breaking.</p>
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<p>Slice the onion and dice the peppers.</p>
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<p>Mix together the egg, milk, turmeric, black pepper, nutmeg and parsley.</p>
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<p>Put the onion and peppers into the crust, then pour over the egg &amp; milk mixture.</p>
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<p>Sprinkle with grated cheese and herbs/chilli flakes, and pop back into a the oven at 180 degrees for about 30 minutes until the filling is cooked through (if it wobbles when you poke it, it's not quite ready!) &nbsp;Slice into portions and serve with sides, or simply grab a fork and eat from the dish as a meal in itself. &nbsp;Delicious!</p>
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<p>For more healthy vegetarian, sugar-free, additive-free recipes for meals and snacks, please follow me! &nbsp;<br>
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<p>Many thanks.<br>
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<p>For extra tips on health for you and your family, can also support me as Natural Health Mama at: <a href="https://www.facebook.com/naturalhealthmamma">https://www.facebook.com/naturalhealthmamma</a> and <a href="https://naturalhealthmamablog.wordpress.com/">https://naturalhealthmamablog.wordpress.com/</a><br>
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<p>All photos in this post are my own original.</p>
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