Paleo Kale and Squash quiche

Kale is in season and in the last year I have grown to love it. I'm not going to write about the nutrients it carries you can Google it or take the following link I chose from Googling it.

Paleo quiches can either have a crust that is a nut, tapioca and/or coconut flour mixture OR you can simply use squash as the carrier of the quiche and call it a "crust". For this quiche I chose the latter but decided to add some tapioca flour just to make it a little bit less mushy.

The recipe is pretty simple and one can use whatever squash you have at hand. I used spaghetti squash.


INGREDIENTS:

• 1 large spaghetti squash
• 6 eggs
• 1 large kale
• 1 large onion
• 1/2 can coconut milk (or any other non dairy milk)
• 1/2 cup tapioca flour
• lard
• salt
• pepper
• nutmeg

INSTRUCTIONS:

•  Cut one large squash into 4 pieces and bake at 180C for about 1/2 hour.
•  Let cool for a bit and remove the meat and mash it with a fork.
•  Add in the squash salt to taste and the tapioca flour, mix well and gently press into a baking pan.
•  Cut the kale in half and wash thoroughly then cut into thin stripes.
•  In a skillet on a spoon of lard add the sliced onions and after 5 minutes ad the kale.
•  Fry the kale for 20 minutes and then add it to the baking pan.
•  Whisk 6 eggs together with seasoning you like and pour over the kale.
•  Bake the quiche for 40-50 minutes at 170-180 C.

Let the quiche cool for a bit and enjoy!