Jalapeno Quiche

• EQUIPMENT
• 2 pie pans
• medium mixing bowl
• mandoline or sharp knife
• wooden spoon

Ingredients:

• 1 medium butternut squash
• coconut oil for oiling pans
• 10 eggs
• 1/2 cup cream or coconut milk (Buy Coconut Milk here)
• 2 small or 1 medium onion
• 2 cups bell pepper, sliced
• 3-4 jalapenos (depending on heat preference)
• 4 tbs butter
• 8 oz yogurt cheese, grated 

Method:

1. • Preheat oven to 375F
   • Peel butternut squash neck and slice into thin pieces with mandoline or a sharp knife. The thinner they are the more flexible they will be when forming the crust
   • Arrange squash in an oiled pie pan in the shape of a crust (you may need to cut the rounds into halves to make smaller pieces for the sides). Set aside
   • Saute mushrooms and onions in butter until soft
   • Set oven on broil and place jalapeno on top rack. Allow to char on one side (about 3 minutes, then turn over and allow to char on the other side). Set aside to cool
   • Whisk together eggs and cream or coconut milk. Add grated cheese and whisk again.
   • Once the jalapenos have cooled, peel the skin off and deseed. Chop finely and add to egg mixture along with onions and mushrooms.
   • Pour quiche filling into crusts. Brush any part of the crust that is exposed at the top with coconut oil.
   • Bake at 375F for 35-40 minutes until done (a knife comes out clean from the center)

https://www.healthhomehappy.com/gaps-recipes