Zucchini Quiche & Almond Flax Crust Recipe

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch pie dish with olive oil or cooking spray.

In a medium bowl, combine the 1 1/3 cups almond meal, 1/4 cup golden flaxseed meal, 2 tablespoons milk, 2 tablespoons olive oil, and 1 teaspoon thyme until a crumbly dough forms.

Spread and flatten the dough evenly across the bottom and up the sides of the pie dish; it should reach about halfway up.

Chop off the ends of the zucchini and spiralize it using Blade B. Give the zucchini noodles several chops to make them easier to cut and serve later. Chop any part of the zucchini that didn't get spiralized into small pieces. If you don't have a spiralizer, simply grate the zucchini or create ribbons with a vegetable peeler.