This Buttered Leek Quiche Is Paleo!

• 2 cups hot water, about 160F
• 1 1/2 cups shredded unsweetened coconut flakes
• 2 pounds potatoes, shredded
• 1 tablespoon ghee, melted
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 8 large eggs
• 1/4 cup coconut milk (see recipe below)
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 leek stalks (white parts only), quartered and thinly sliced
• 2 tablespoons cold butter, cut into small cubes

1. Combine the hot water and coconut flakes in a high-speed blender.
2. Cover and blend on medium-high for 1 minute.
3. Cool for 10 minutes and strain using a nut milk bag or cheesecloth.
4. Pour into a glass jar and cover tightly.
5. Store in the fridge for up to 4 days.

hot water, unsweetened coconut, potatoes, ghee, black pepper, salt, eggs, coconut milk, paprika, salt, black pepper, garlic, onion powder, stalks, cold butter

Taken from www.foodrepublic.com/recipes/this-buttered-leek-quiche-recipe-is-paleo/ (may not work)