Broccoli Quiche Yumminess:
2-3 cups broccoli florets
3 garlic cloves
1/2 cup sun dried tomatoes
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
Salt and black pepper
*optional gluten free pie crust, I got mine pre made in freezer at whole foods. For the strict paleo-ers you can use an oven proof nonstick skillet or almond meal crust:
Mix 1 1/2 cups almond meal or flour, 1/4 cup oil (I use grapeseed or olive oil), a pinch of salt, a little water (a teaspoon or two) and some dried herbs if it tickles your fancy (ex: dried thyme). Mix this all together with a fork and press it into a pie tin or tart pan. Bake at 350 for 20 minutes and allow to cool slightly while preparing the inside of the quiche.
If you have not already, pre heat your oven to 350 degrees.
Mix the eggs and oil together. Add crushed/chopped garlic, red pepper, salt and pepper and stir. Then add your broccoli and sun dried tomatoes to the pie and skillet and pour the egg mixture on top.
Bake at 350 for 45-50 mins until the center is set (will look fluffy and the crust will start to brown).
Let cool, serve and enjoy!