Ingredients
Grain Free Crust
- 1 cup almond flour
- 2/3 cup tapioca flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 tsp coconut sugar
- 1 stick cold butter
- 1 egg
Filling- Mushroom, Spinach, Onion & Goat Cheese
- 2 cups mushrooms (about 10) diced
- 1/2 large onion diced
- 3 cloves garlic minced
- 2 sprigs fresh thyme omit if you don't have
- 2 cups spinach
- 4 eggs
- 1/2 cup goat milk or other milk
- 6 oz shredded goats cheese
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Grain Free Crust
- In a food processor, pulse together the flours, salt, and sugar
- Cut up the cold stick of butter into slices and then add into the processor and pulse until combined
- Add the egg in and pulse until combined
- Greese your pie tin REALLY well with butter or oil
- If the dough is sticky then refridgerate for 20 minutes before pressing into pie tin
- Press the dough into the pie tin
- Poke the bottom of the crust with a fork about 6 times
- Pre-bake the crust for 8 minutes on 375 F
Filling
- Preheat the oven to 425 F
- In a saute pan, put about 1 tbsp of oil
- Put in the onion, mushrooms, garlic, and fresh thyme and cook for about 6 minutes
- Add in the spinach and cook for a couple minutes just until wilted
- Set aside to cool
- In a bowl whisk together the goats milk, eggs, cheese, salt, and pepper
- If the filling is cool, add it to the egg mixture and stir together
Put them together
- Now that the crust has been pre-baked and the filling is ready to go we are ready to put them together
- Pour the filling into the crust
- Bake for 45 minutes
- Enjoy!
