Garden Quiche - wheat free/gluten free/grain free/sugar free

Garden Quiche

Quiche is an easy breakfast, lunch or light dinner, and once made, you can reheat for several quick breakfasts.

Right now my garden is overflowing with yellow zucchini squash so I'm looking for anything to put them in.  I also have a bunch of swiss chard leaves, so in they go too.  Also, if you are sensitive to cow's milk but not goat or sheep milk, you can use goat or sheep cheese in this.

Crust:
2 C almond flour
3 T cold butter (can use coconut oil)
1 T egg white (I used the kind in a carton, makes it much easier than separating eggs)

Filling:
3- 4 leaves Swiss Chard
1-2 large zucchini, yellow or green
8 oz feta cheese, crumbled or chopped
4 eggs - (you can use the rest of the egg from the crust)
2 T whole milk or cream
Salt and Pepper to taste

"Cut" the butter into the almond flour until the texture is "pebbly", leaving tiny bits of butter.  Mix in egg whites until the dough holds together.  Press it into the bottom of a 9" pie pan and bake at 350 for 10 min until very lightly browned.  

Toss vegetables and cheese and put in pie on top of cooked crust.  Pour on mixed eggs and milk and bake for another 20 min or until firmly set.

Makes around 6 servings:  274 calories, 9 grams carbohydrates, 3 grams fiber.