Hemp Health Nutrition

My brand new Gluten free 3 cheese cauliflower Quiche is a hit! Here is the recipe and it should take no more than 20 minutes to make if you roast the cauliflower a day ahead and keep it in the fridge till your ready to use it. MARCY'S GUILT FREE REBOOT QUICHE Ingredients:... 1 head of roasted cauliflower (organic preferred) 1/3 cup roasted onion ( yellow or white) 4-5 organic eggs 2 tblsp of pesto homemade or I like "San Remo " brand About a half a cup or so of brie cheese in small chunks 1/3 c Bothwell Monteray jack cheese or cheddar 1/4 c grated fresh Parmesan 2 sliced vine Roasted tomatoes 1 small roasted and sliced thin Zucchini or mushrooms (button or crimini) 1/4 c chopped rough chopped parsley 1 tsp King Island Coconut Flower Syrup ( optional) Prep ahead: Add pesto to the bowl of rough chunks of fresh cauliflower, Then roast the cauliflower in the oven with chopped onions in about 2 tblsps olive oil at 400 F until lightly browned about 20 -25 min.Roast tomatoes and zucchini or mushrooms in the same oven for about 15 minutes. I sprinkled them with the fresh grated Parmesan and the coconut flower syrup just for a bit of sweetness.Remove the roasted vegetable and set aside. Assemble the Quiche:Layer in the cauliflower and make sure it is soft enough to press into an oiled pie plate.Then put the cheeses across the top of the base. add the roasted vegetables on top and then pour your beaten eggs over the top. Sprinkle with chopped parsley and another tsp of Parmesan and bake in a 350 F oven for about 25- 30 minutes until it sets You can also freeze this quiche in portions and have it another day for a delicious healthy snack. By the way I love this coconut flower syrup in salad dressings and to add to any marinade and it is low glycemic too!

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