2 small/medium zucchini - grated
1 egg - beaten
1 1/2 TBSP coconut flour
1 tsp flax meal
1 TBSP butter or coconut oil - melted
5 eggs + 3 egg whites - beaten
3 TBSP coconut milk
5 slices bacon - cooked and chopped
2/3 cup cauliflower - ground into rice using a food processor or grater (its ok, you can't taste it!)
1/2 cup fresh chopped spinach
1/2 tsp ground mustard
1/2 tsp sea salt
1/2 tsp black pepper
*grated cheese (optional)
Preheat oven to 400 and grease a pie dish.
Drain shredded zucchini of as much water as you can - by wrapping in paper towels or cheese cloth and squeezing. Place in a large bowl. Add the remaining crust ingredients to the drained zucchini and mix well. Place the mixture into the greased pie dish and using the back of a spoon, spread around until dish is covered (up the sides too).
Bake in preheated oven for about 10 minutes. Remove from oven (but leave oven on).
In a large bowl combine eggs, egg whites, milk and seasoning - mix well. Add cauliflower, spinach and cooked bacon, mix to combine. Top with tomato slices and *cheese. Pour into zucchini crust.
Bake for 20 minutes - check to make sure edges aren't buying. If they are getting too brown, lovely cover with foil and continue baking until top is very lightly browned and center is set and firm.