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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author Sara

Ingredients

  • Grain Free Crust
  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon dried rosemary
  • 1/4 cup coconut oil
  • 1 tablespoon cold water
  • Filling
  • 1 cup roasted Kabucha squash slices see note
  • 2 tablespoons pine nuts
  • 2 ounces herbed goat cheese organic preferred
  • 6 large pasture eggs
  • 1/4 cup coconut milk

Instructions

  1. Crust: Preheat the oven to 350 degrees F. In a 9x13 baking dish, combined all of the crust ingredients together until a dough forms. Press the dough into the bottom of the dish. Bake for 12-15 minutes until golden brown. Cool slightly.
  2. Top the cooled crust with an even layer of kabucha squash slices, sprinkle with pine nuts and goat cheese.
  3. Whisk together the eggs and coconut milk, pour over the squash mixture.
  4. Bake is a 350 degree F oven until the eggs are set and the top starts to brown slightly, about 20-25 minutes.
  5. Cool slightly, cut into 6 squares, and serve.

Recipe Notes

Roasting the Kabucha squash: Preheat the oven to 350 degrees F. Cut the squash in half, cut the ends off the squash, and scoop out the seeds with a spoon. Cut each half in 4 pieces and cut those pieces into 1/4 inch slices. Coat the squash slices with a drizzle of coconut oil and spread evenly onto a baking sheet. Roast in the oven until tender about 20 minutes.