|3 cup||almond flour|
|2 Tbs||coconut oil|
|1||onion — chopped|
|1||cauliflower — florets|
|6||bacon — rashers, finely chopped|
|5||eggs — beaten|
|1 handful||cheddar cheese — grated|
Preheat the oven to 180°C. In a large bowl combine the base ingredients – almond flour, eggs, coconut oil, cream and salt. Once thoroughly mixed, line a tart case with the dough – pressing it down and then pricking the bottom with a fork. Bake in the oven for 15 mins or until a light golden colour. Set aside to cool.
In a medium frying pan, saute the onion until soft and translucent. Add the bacon and continue to stir. Once the bacon has cooked through, add the cauliflower and allow to cook and until tender but not mushy. Allow to cool.
In a large bowl, combine the eggs with the cream for the filling. Keep that close by while you add the cauliflower and bacon mixture to the cooked tart case. Spread evenly and then pour over the egg mixture. Add it slowly so that it fills all the gaps. Top with the grated cheese and bake in the oven for 20 – 25 mins or until cooked through when pierced with a skewer.
WATCH how to make it below…