Servings: 2 - Time: 25 minutes

Ingredients:

Base:

• 2 cup almond flour (or flour of choice)
• 1/2 tsp salt
• 50g butter, melted
• 1 Egg
• 1 sachet Bimuno

Filling:

• 100g grated Gruyère cheese
• 3 Eggs
• 1 tsp Dijon mustard
• 2 slices ham, sliced
• Any in season vegetables you have, peas, spinach, asparagus and mangetout work well.
• 1 and a half cup double cream
• Seasoning

Method:

• Preheat your oven to 180C (fan).
• In a bowl, place your flour, egg, butter, Bimuno powder and salt. Mix well with your hands.
• Pat your base into a 10inch dish and bake for 12 minutes.
• In a bowl, mix your cream, ham, Dijon mustard and seasoning.
• Once your base is cooked, add your cream mixture & Gruyère cheese into your dish.
• Bake for 20/25min.
• Bring a pan of water to boil and cook your veg for a couple of minutes.
• Halfway through cooking your quiche, top with your vegetables.
• Let your quiche cool before cutting into slices and serve with a side salad or sauerkraut.