the Sunday Special - Sunflower & Almond Crust Quiche

Before going on vacation or moving, it's a good idea to use up perishable groceries. I had almost a whole carton of eggs so what better to make than quiche. Being on an alternative-to-white-flour kick, I substituted almond and sunflower seed meal.

Sunflower Seed & Almond Meal Quiche Crust

• 2 cups almond meal or sunflower seed meal (or a combination of the two)
• 2 tablespoons butter, olive oil, or coconut oil
• 1 egg
• 1 teaspoon dried basil, rosemary or thyme (pretty sure mine had a bit more than that)
• 1/2 teaspoon sea salt (if the sunflower seed meal is salted, emit this)

Sift all dry ingredients then add the egg and butter/oil. Form a ball and then roll out on wax paper. Transfer to pie pan.

For the filling...

• 5 eggs
• 1/2 cup of greek yogurt 
• what ever veges are on hand: mushrooms, spinach, onions, peppers, broccoli, squash, tomatoes, etc
• shredded cheese (any kind and what ever amount you desire)

Saute veges (except tomatoes, of course). Beat eggs. Combine all ingredients. Pour mixture into the unbaked pie crust. Bake at 350 degrees for 30-45 minutes, or until the center is set and the top is golden.

Garnish with greek yogurt and homemade salsa.