Leek & Mushroom Quiche


“I love spending countless hours in the kitchen every day of the week!” … Said No One Ever.

I myself am a fair-weather cook: I enjoy cooking only when inspiration strikes. For those like me, the key to survival is big-batch, freezable recipes. Quiche is the epitome of a make-ahead meal; a Sunday meal prep Superstar, if you will. Bonus points for its ability to pass as breakfast, lunch, or dinner.

While this recipe is a great Quiche “Starter Kit,” I encourage you to get creative! Just like omelets or salads, quiche fillings are a great vehicle for whatever veggies you have sitting in your fridge.

Bredesen Protocol Approved

Plant Paradox Approved

Keto

Paleo

Gluten Free

Grain Free

Dairy Free: Replace Ghee with Coconut Oil

INGREDIENTS

CRUST

2 c Almond Flour

1/4 c Psyllium Husk

1/2 tsp Salt

1 Egg

4 Tbsp Ghee or Coconut Oil, Melted Optional: 1 Tbsp Ground Flaxseeds

FILLING

2 Leeks, Thinly Sliced

1 Tbs Avocado Oil

2-4 Garlic Cloves, Minced

1 c Frozen Spinach

1 c Mushrooms, Sliced

1 Bunch Cilantro, Chopped

6-8 Eggs

1/2 c Nut Milk of Choice

2 Tbs Nutritional Yeast

3 Tbs Almond Flour

1 tsp Baking Soda

1/2 tsp Sea Salt

1/4 tsp Pepper

PREP

CRUST

  1. Preheat oven to 350°F.

  2. Combine the almond flour, psyllium husk, salt, and (optional) ground flaxseeds in a large bowl or food processor.

  3. Add in the melted ghee and egg, stirring or pulsing constantly to avoid clumping. Stir or pulse until a dough forms.

  4. Press the dough into the base of a 9-inch pie pan, spreading it evenly around the sides.

  5. Using a fork, gently prick the base a few times to avoid air bubbles.

  6. Bake for 10-12 minutes. Remove from oven and set aside.

QUICHE

  1. In a large skillet, sauté the leeks in the avocado oil on medium heat until tender (5-7 minutes). Add in the spinach, mushrooms, and garlic, and sauté another 6-8 minutes. Remove from heat and toss in the cilantro.

  2. In a separate bowl, whisk together the eggs, nut milk, nutritional yeast, almond flour, baking soda, salt and pepper.

  3. Pour the veggie mixture into the pie crust, spreading out evenly. Then, pour the egg mixture over the veggie mixture.

  4. Bake for 50-65 minutes, or until crust is golden, top is domed, and an inserted toothpick comes out clean.

  5. Allow to set for 5 minutes before serving.



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