Superfood Meltdown Quiche with Gluten-Free Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Quiche Filling Ingredients:Fresh Grated Parmigiano Reggiano, 1/8 cupFresh Grated Romano Cheese, 1/8 cupEgg, 4 large Onions, raw, 2 cup, choppedBroccoli, cooked, 2 cup, choppedBrown rice (1/2 cup cooked)Nutmeg, ground, 1/4 tspAlmond Milk, Unsweetened Original, 1/4 cupKale, 1 cup, choppedNutritional Yeast, 2 tbsp.Cayenne pepper, 1/2 tsp.Tomatoes, 1 cup slicedGluten-Free Pie Crust Ingredients:Arrowroot starch, 1/2 cupAmaranth Flour, 3/4 cupBlanched Almond Flour, 1/4 cupCoconut Oil, 3 tbspEgg, fresh, 1 largeWater, 1 tbsp. to start, add 1 tsp. until perfect
Cooking time is only 25 minutes if you bake the crust while you are preparing the filling. 1 Preheat oven to 350°F. Grease 9-inch pie pan 2 Mix dry ingredients in bowl 3 Mix oil and egg and water 4 Add liquid ingredients to flours and mix until a ball forms. Add water 1 tsp. at a time until dough is not crumbly, but not wet. 5 Spread dough into black 9 inch black iron skillet and prick with fork. 6 Bake 15 minutes in 350°F oven. Cool and fill. Makes one 9-inch pie crust (6 slices).
To make your filling, steam broccoli and kale, then chop fine, toss in bowl with 2 cups raw onion. Set aside. Liquefy 1/2 cup cooked brown rice (great use for leftover brown rice) with 2 oz almond milk in blender (this replaces the cream normally used in quiche recipes). Add in 4 eggs, romano cheese, nutmeg, and for seasoning, 2 tablespoons nutritional yeast and pepper as desired. Blend. Pour blended mixture into bowl with veggies. Mix well. Pour into quiche crust. Bake 15 minutes then garnish top of quiche with sliced tomato and grated parmesan cheese. Bake 10 minutes more.
Serving Size: Makes six 1-slice servings
To make your filling, steam broccoli and kale, then chop fine, toss in bowl with 2 cups raw onion. Set aside. Liquefy 1/2 cup cooked brown rice (great use for leftover brown rice) with 2 oz almond milk in blender (this replaces the cream normally used in quiche recipes). Add in 4 eggs, romano cheese, nutmeg, and for seasoning, 2 tablespoons nutritional yeast and pepper as desired. Blend. Pour blended mixture into bowl with veggies. Mix well. Pour into quiche crust. Bake 15 minutes then garnish top of quiche with sliced tomato and grated parmesan cheese. Bake 10 minutes more.
Serving Size: Makes six 1-slice servings
Nutritional Info Amount Per Serving
- Calories: 407.2
- Total Fat: 20.0 g
- Cholesterol: 158.5 mg
- Sodium: 152.9 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 7.9 g
- Protein: 17.5 g
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