Pre-wash all the vegetables. Peel and chop the carrot, and cook it in little water (to avoid losing many micronutrients) until it softens. Drain and set aside.

Grind the hazelnut until you get a powder like substance or until it’s as fine as possible.

With kitchenaid or mixer, mix the grated carrot with the quinoa flour, the ground hazelnut, egg, butter and the seasonings, until you have a uniform dough.

Place the dough in a removable pie pan or other baking dish. Then bake at 220 ºC for approximately 35 minutes or until the surface begins to harden.

To make the filling start by steaming the spinach and drain well.

Chop the onion into thin strips, and sauté. Then, add the spinach back in and the rest of the ingredients. Mix together.

While that is cooking, open a package of our Original Flavor Beef Jerky and cut into small strips.

After a smooth mixture starts to form, remove the pan from the heat. Once the base of the quiche is ready, remove it from the oven. It should be dry, and golden.

Place the filling on top of the carrot base and top it all off with your chopped beef jerky.

Put it back in the oven until the filling is a bit fluffy and golden brown (cooked au gratin) This should take about 25 minutes.