• 1/4 cup sunflower seeds
• 1/2 cup rolled oats
• 1 cup all purpose flour
• 1/4 cup plus 2 Tbs. butter, cubed
• 1 large egg yolk
• 1/3 cup chilled water, to mix
• 1/3 cup mild soft goat cheese
• 1/3 cup chopped dried apricots
• 1/2 cup light cream
• 2 large eggs, beaten
• 1 Tbs. fresh thyme, chopped
• 1 Tbs. slivered almonds, toasted

Preheat oven to 375°F. In a small pan, toast the sunflower seeds over a gentle heat until browned. Place these, the oats, flour, and butter into a food processor and blend together. Add the egg yolk and enough cold water to form a soft dough. Cover with plastic wrap and chill for 20 minutes. Roll the dough out to a 1/8 inch thickness and carefully lift into an 8 inch quiche pan with the rolling pin. Repair any gaps by pressing a little of the trimmings into the spaces.

Crumble the goat cheese into the bottom of the pastry shell. Blend the apricots, cream, eggs, and thyme together and pour over the cheese. Bake for 25-30 minutes. Top with slivers of almonds after baking.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 578, fat 40.9g, 63% calories from fat, cholesterol 311mg, protein 15.3g, carbohydrates 39.7g, fiber 4.0g, sugar 8.8g, sodium 209mg, diet points 14.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 1.8, Lean meat: 1.2, Fat: 7.3, Sugar: 0.0, Very lean meat protein: 0.1

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