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C0e38ef9 36b3 4739 8430 e5c5ed3e5fd0  2016 05 01 02 43 04
Erika Kudelka
Erika Kudelka

BPT (bacon, pea, and tomato) quiche with an almond flour crust. The crust is super simple: just almond meal, salt, olive oil, water, and herbs de Provence mixed, formed in the pie tin, chilled, and baked at 350 until just baked. The fillings, minus the tomato, is put in the cooled crust, filled with an egg and cream mixture, and the sliced tomatoes are laid on top. Just bake at 350 until the egg is set.