Broccoli, blue cheese and beer mustard quiche

Ingredients

• 2.5 cups of almond flour
• 1/2 cup of ground golden flaxseed
• 1/4 cup of coconut flour
• 1 tbsp of psyllium powder
• 2 tsp of baking soda
• 120g butter (ensure it’s softened at room temperature for ease)
• 10 eggs
• 500g broccoli
• 125g blue cheese
• Half a jar of beer mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Method

1. Preheat the oven to 200C/400F degrees.
2. Place all the base ingredients into a bowl and work the butter into the dried ingredients until a dough like mixture is obtained (if the mixture is feeling a little dry, add a few drops of water).
3. Grease a pie dish with butter and place the dough into the dish, spreading it out evenly with your hands across the bottom and up along the sides.
4. Bake for 20 minutes.
5. Whilst the base is cooking, place the broccoli florets into a saucepan, bring to the boil, cover and simmer for 8-10 minutes (or until soft). Drain and wash in cold water.
6. Whilst the base is cooking, place the broccoli florets into a saucepan, bring to the boil, cover and simmer for 8-10 minutes (or until soft). Drain and wash in cold water.
7. After removing the pie dish from the oven, reduce the temperature to 180C/350F degrees.
8. Whisk the eggs, mustard and add the seasoning.
9. Place the broccoli in the pie dish, scatter the blue cheese around it evenly.
10. Pour over the egg mixture.
11. Bake for 45 minutes or until the centre is firm and the crust is golden.

Ta daaaa! Time to enjoy. It will serve 4-8 people, depending on how hungry you are (or whether you wish to share!).