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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large mixing bowl, combine the almond flour, eggs, ½ teaspoon salt, and olive oil.
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Roll out the dough onto the prepared baking sheet.
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Bake until the edge are golden brown, about 12 minutes.
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Meanwhile, prepare the pesto by adding the basil, garlic and pine nuts to a food processor. Process until blended. With the motor running, stream in the olive oil.
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Once the crust has turned golden, spread the pesto in a thin even layer (you may have some pesto leftover—save for another use!). Add the blanched asparagus and quail eggs.
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Bake for 6-9 minutes. 6 minutes will result in a runny egg and 9 minutes will result in a firmer egg yolk.