1 cup heavy cream
1 cup shredded cheese
Dr. Formulated Keto Butter Powder 1 leek
1 cup chopped kale
3 garlic cloves minced
2 Tablespoons chopped parsley
2 Tablespoons chopped dill
1 Tablespoon chopped chives
2 Tablespoons extra virgin olive oil
½ teaspoon sea salt
4 Roma tomatoes
1 Tablespoon extra virgin olive oil - salt and pepper
Preheat oven to 450 degrees.
Slice Roma tomatoes into ¼ inch round slices.
Lay tomato slices in a single layer on a baking sheet then cover with 1 Tbsp. of olive oil and sprinkle with salt and pepper.
Roast tomatoes for 12 minutes.
Cut leek into thin slices (about 1 cup).
Heat a pan to medium high and add 2 Tbsp. of oil then add in leeks, garlic and salt.
Cook for about 5 minutes then add in kale and cook for another 3 minutes. Remove from heat.
Next, whisk together eggs, cream and butter powder. Fold in chopped herbs.
Decrease oven temperature to 375 degrees.
Spray a quiche pan with coconut oil then put leek/kale mixture into pan, sprinkle in cheese, pour in egg mixture then top with Roma tomatoes.
Cook for 35 minutes.
Let cool before serving.