Zucchini Leek Quiche

This quiche came to fruition due to the obscene amount of zucchini I had in my garden. Even though its creation came from a place of not wanting to waste food, it truly is so good! It's very light and the crust gives the perfect balance for the filling. This would be a great and fun option to make for a group brunch. It is also nice because it keeps well in the fridge meaning you could totally make it one day and then have it for multiple breakfasts (or lunches) throughout the week. We love a good time saving recipe here!

Ingredients:
Crust:
2 cups almond flour
1/2 tsp sea salt
2 eggs
1 tbsp coconut oil - melted
Filling:
1 cup chopped leeks (1 lg. leek)
1 small zucchini sliced into rounds.
1 tbsp extra virgin olive oil
3/4 tsp garlic powder
1 tsp dried thyme
1/4 cup goat cheese
​8 eggs

Instructions:
1. Preheat your oven to 350F. Add your leeks and olive oil into a skillet and sauté  on medium for 8 -10mins, until the leeks are soft. 
2. In a food processor add in the almond flour, sea salt, 2 eggs and melted coconut oil and pulse until the ingredients form a ball. 
3. Take the dough, and press it into a greased 9" pie plate dish, making sure some of the dough goes up and around the sides of the dish,. 
4. Put the crust in the oven to bake for 6 minutes. 
5. In a large bowl, beat together the remaining eggs, garlic powder and thyme until well combined. Fold the leeks into the mixture. 
6. Remove the crust from the oven, pour the egg mixture into it and add the zucchini slices to the top of the filling. 
7. Crumble your goat cheese feta and sprinkle across the quiche filling. Put the quiche in the oven and bake for 40mins. 
8. Remove from, eat and enjoy! Will stay good in an airtight container in the fridge for up to 5 days.