A cleaver little egg crust, zucchinni, artichoke and almond cheese filling make this a perfectly clean and super healthy meal! 

I was inspired to use an egg crust from the egg wrap I learned about a few weeks ago. Just beat one egg,  pour into a well oiled 8″ pan creating a thin layer. Let this sit for 2-3 minutes. Once your able, flip it, cover, reduce the heat and let sit for another 2 minutes. Place on a paper towel and put this in the fridge while you prepare the rest of the quiche. 

Chop and sauté 1 small zucchinni, yellow or green, 1/4 garlic clove and 1/4 can or 3 artichoke hearts. When softened, mix this with one egg and 3 tablespoons of almond cheese. 

Place the egg crust in a small round baking dish and spoon in the sautéed mixture. Sprinkle in some red pepper for some heat. I would suggest layering a little cheese on top. Bake at 425 for 18 minutes. Once it’s done let it sit for a few minutes before serving. Make a simple salad while you wait with lettuce & orange slices, toss in some apple cider vinegar, agave and some Italian seasoning! 

My husband said this was a 12 on a scale of 10. So I know it’s yummy!  Very simple!