Superfood Meltdown Quiche with Gluten-Free Crust

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Superfood Meltdown Quiche with Gluten-Free Crust calories by ingredient


Introduction

This rich, hearty and unusual quiche recipe incorporates some of the world's healthiest superfoods (kale, amaranth, almonds, etc.) into a substantial, filling nutrient-dense meal. Perfect for breakfast and brunch.

This rich, hearty and unusual quiche recipe incorporates some of the world's healthiest superfoods (kale, amaranth, almonds, etc.) into a substantial, filling nutrient-dense meal. Perfect for breakfast and brunch.


Number of Servings: 6

Ingredients

    Quiche Filling Ingredients:

    Fresh Grated Parmigiano Reggiano, 1/8 cup
    Fresh Grated Romano Cheese, 1/8 cup
    Egg, 4 large
    Onions, raw, 2 cup, chopped
    Broccoli, cooked, 2 cup, chopped
    Brown rice (1/2 cup cooked)
    Nutmeg, ground, 1/4 tsp
    Almond Milk, Unsweetened Original, 1/4 cup
    Kale, 1 cup, chopped
    Nutritional Yeast, 2 tbsp.
    Cayenne pepper, 1/2 tsp.
    Tomatoes, 1 cup sliced

    Gluten-Free Pie Crust Ingredients:

    Arrowroot starch, 1/2 cup
    Amaranth Flour, 3/4 cup
    Blanched Almond Flour, 1/4 cup
    Coconut Oil, 3 tbsp
    Egg, fresh, 1 large
    Water, 1 tbsp. to start, add 1 tsp. until perfect

Tips

Try to use all organic ingredients. The superfoods used in this recipe are amazing. Onions reduce heart-attack risk by a whopping 73%. Brown rice, broccoli and kale are nutrient powerhouses. Nutritional yeast adds B vitamins, especially B-12, plus a salty, buttery flavoring without salt. Even the two cheeses used are lower in fat and higher in protein and calcium than other cheese choices. Romano is the new "health food" of cheeses with its high CLA content. Fresh tomatoes and their lycopene top off this nutrient-dense, fiber rich dish that delivers exceptional nutritional bang for the bite.


Directions

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:áMakes six 1-slice servings