Squash Tomato Keto Tart

Ok, technically I think it’s a quiche. But whatever it was delicious. I got inspired by all the squash and tomatoes Jeff grew in his garden. I was thinking, how the heck are we going to use all those tomatoes. Not in a sauce. So I came up with a squash tomato goat cheese tart!

Ingredients

Crust:
2 eggs
3/4 Cup Coconut Flour
1/2 Cup Melted Butter (Unsalted)
1/2 tsp Garlic Powder
Filling/Topping:
1 Summer Squash, Thinly Sliced
6-8 cherry tomatoes, Sliced
4 oz Goat Cheese, Crumbled
1/4 Cup Bacon Bits (or however many you want, I won’t judge)
3 Eggs
3/4 Cup Heavy Cream
2 Cloves of Garlic, Minced
4-5 Fresh Basil Leaves
Salt and Pepper to taste

Directions

Preheat the oven to 325. For the crust, whisk the eggs and mix in the melted butter then add in the coconut flour and powdered garlic. You’re going to take that mixture and press it into your tart pan. Put the crust in the oven for 10 minutes. While your crust is baking start getting your filling/toppings ready. Whisk your eggs and heavy cream together and add in the minced garlic, salt, and pepper. Once your crust is done up the temperature to 375. Lay your squash as the first layer on your crust, add half the bacon bits on top of your squash and pour the egg mixture over top of the squash and bacon. Top it with the rest of the bacon, lay the basil over top, and lay the sliced tomatoes on. Bake that for 35 minutes or until the middle is no longer jiggly. Once it’s done let it set for 20 minutes or so before serving it. Enjoy!