Gluten-Free Artichoke and Veggie Quiche with Sauerkraut
1/2small white onionthinly sliced
1cupcanned artichoke heartsdrained
1small zucchinithinly sliced
1/2cupcoconut or almond milk
1tablespoonminced fresh basil
1tablespoonminced fresh parsley
Preheat oven to 350 F and grease a 9 inch pie pan. In a medium bowl combine coconut oil and flour in a bowl and cut with a fork until crumbly. Add in the rest of the ingredients and stir well to combine. Allow to sit for 5 minutes to absorb, and add additional water if needed. Place in the oven and bake for 10 minutes.
In a medium sized bowl whisk together eggs, coconut milk, basil, parsley, and salt. Fold in the sauerkraut.
Place oil in a 9 or 10 inch skillet over medium high heat. Add onion and garlic and sauté for 4-5 minutes. Add zucchini to the skillet and sauté for 2-3 minutes, until cooked.
Distribute the veggie mixture evenly throughout the prepared crust, layering the artichoke hearts in.
Pour the egg mixture into the crust over the vegetables.
Bake for 30-35 minutes, or until the egg mixture is set.