Leek and Salmon Quiche GF/Spinach Pie

Pastry:

1 1/2 cups Almond meal

1/2 cup ground linseed

2 tbsp Coconut oil

1 egg

pinch of salt

Method:

put all the ingredients in a food processor and blend until a ball forms. If it is too dry add a couple of drops of water.

Press the dough evenly into a loose bottomed ring tart (24 cm) lined with baking paper. Bake the base for around 5 minutes in the preheated fan oven at 150 C.

Filling for Salmon Quiche:

2 leeks

1 tbsp butter or coconut oil

150 g salmon (or a tin of salmon, drained)

6 eggs

1/2 cup of coconut milk

1 tsp dried dill or fresh dill

1 tbsp wholegrain mustard

salt, pepper

Method:

Cut the leeks and fry in butter or oil until soft. That can take up to 30 minutes - add a tiny bit of water to stop them browning. - Lay them on the base of the tart, follow with salmon.

Whisk the rest of the ingredients together and pour them over the leek and salmon.

Bake for around 35-45 minutes at 180 C until the eggs are just set.

Serve with a green and/or tomato salad.

Filling for Spinach Pie

1 onion

2 cloves of garlic

1/2 kg spinach

200 g feta cheese

6 eggs

1/2 cup of coconut milk

1 tsp dried or fresh Italian herbs

1 tbsp wholegrain mustard

salt, pepper

Method:

Dice the onion and fry in butter or oil until soft, add garlic and fry for 1 minute then add the spinach and wilt. Lay the spinach mix over the partly cooked pie.

Whisk the rest of the ingredients, except the feta cheese, together and pour them over the spinach. Top with crumbled feta cheese.

Bake for around 45 minutes at 180 C until the eggs are just set.

Serve with a green and/or tomato salad.