There’s some presents that you receive that can completely change your life. This is probably a stretch for this book, but it’s going to make an enormous difference to mine as I try to find the root cause of all my digestive issues. It’s a well established fact with specialists that I’m lactose intolerant, but that alone isn’t fixing everything, so I need to look for other causes.
My gorgeous KK clued into all the hints (and outright requests!) for this amazing cook book.
Based on her blog, also called Against All Grain (and if you’re not following her, you should be!), Danielle recently released her first cookbook and I’m in love! I’ve been following her ever since my other half and I did the Whole 30 and I stumbled on her recipe for paleo porridge. Amongst all the eggs and bacon we had for breakfast, this was my little piece of SWYPO and guilty indulgence! And if you’ve done the Whole 3o, you’ll empathize!
As you can see by the photo I’ve been trawling through the book picking out recipes I want to try (well…try first! I want to try them all, this book is amazing!). This one that I’ve picked for today was a pain, I’d been to all my local suppliers looking for coconut flour to find they were all out of it…insert grumpy and storming-out-of-the-shop-in-disgust Emma. I’m generally a ‘buy local’ kind of person, but I gave up and went in search of a good online supplier and voila! 3 days later lots of paleo goodies appeared on my doorstep. Not least of which was my coconut flour!
SO! Here’s my slightly modified version of Against All Grain’s asparagus, leek and prosciutto quiche!
Single Serve Asparagus , Leek and Prosciutto Quiche
Inspired by the Against All Grain cookbook.
Makes 4 individual serves
- 2 1/2 cups of loosely packed almond flour
- 1 tablespoon of coconut flour
- 1 large cold egg
- 5 teaspoons iced water
- large pinch of salt (to taste)
- 3 1/2 tablespoons of coconut oil
- 2 teaspoons grape seed oil
- 1 leak, thinly sliced (just the white and light green part, well washed)
- 6 stalks of asparagus, finely sliced
- 50 grams prosciutto, roughly chopped
- 3 eggs
- 2 tablespoons almond milk
- 1/4 cup coconut milk
- large pinch of sea salt
- dash of pepper
- dash of nutmeg
- Preheat the oven to 170 degrees celcius
- Place the almond flour, coconut flour, egg, water and salt in a food processor and blend until crumb like in texture as seen in the photo. Pause the food processor and add the coconut oil evenly around the crumbs, pulse briefly to mix the oil in.
- Press the dough around 10cm/4 inch pie molds. This won’t work rolled out like traditional pastry, it’s too crumbly, so get the fingers in there and press it around, the dough will make enough for 4 molds.
- Blind bake the crusts for 10 minutes, then remove the pie weights (or dry rice as I used!) and bake for a further 5 minutes. Take out and allow to cool. Keep the oven on.
- Heat the oil in a shallow frying pan over a medium heat, add the leek, asparagus and prosciutto and saute until tender (5 minutes or so)
- Beat together eggs, almond milk, coconut milk, salt, pepper and nutmeg in a bowl.
- Spread the vegetable mixture over the bottom of the crust, pour the egg mix over the top, place in the oven for 20-25 minutes, or until cooked through.
- Cool to room temperature before serving. Although warm is equally delicious. Serve with a fresh salad, the crust is quite dense and I felt it needed something to lighten the meal. Enjoy!
I’m not the best cook at the best of times, but these were absolutely delicious, well worth trying!