AuthorVicki ParkerYields-7 ServingsThis recipe is such a quick and easy one you can whip up when pressed for time for a healthy dinner.
The cooking time for the crust is around 20 minutes and the filling needs another 20 minutes, so you can get this on the table in under an hour. Of course, when learning anything new, expect it to take a little longer. But after a few goes, you will be easily able to make the crust and if you have your vegetables prepped in the fridge for any dish you want to make, well that is a great time saver when you are busy!
The crust and filling recipe comes from Elizabeth Riders' book The Health Habit. I love the recipes in this book as I don't need to change them much as she has a wide repertoire of gluten-free and dairy-free recipe.
I didn't have any broccoli or sweet potato on hand so I used what I had and it turned out delicious! Although I must say, I thought the eggs were undercooked as there was a lot of golden juice at the base. But when I tasted it, it didn't taste like uncooked egg. It turns out it was the water in the carrots that made it look uncooked. I did put it back in the oven, but it didn't need it. And I encourage you not to overcook eggs as they are more tasty just cooked. Over cooked can make them a bit rubbery.
I have made this with purple sweet potato and I prefer that but the carrot also tasted good.
I hope that you try it and enjoy it!
This recipe is such a quick and easy one you can whip up when pressed for time for a healthy dinner.
Ingredients
Directions
Preheat the oven to 176 C (370 F)
Gently mix the almond flour, sea salt, and baking soda in a large mixing bowl until combined. Make sure your bowl is big enough to mix ingredients without losing any!
Gently make a well in the middle of the bowl, then add the olive oil and water. Mix the ingredients with a large wooden spoon until well-combined and the mixture is a little crumbly.
Transfer the mixture to a 25 cm (10-inch) pie pan. Using your fingers, press and shape the dough mixture about 1/8 inch thick around the pie pan and up the edges to form the crust. Bake for 12 to 15 minutes, until cooked through and set. It should have a little colour.
Let the crust cool before adding a filling.
Whilst your quiche crust is cooking you can prepare the filling.
Preheat the oil in a large saute pan over medium heat. Saute the vegetables (broccoli (or cauliflower), mushrooms, chard, garlic) with a pinch of sea salt for 4-5 minutes or until soft.
While veggies are cooking, grate the sweet potato (or carrot) onto a plate. Whisk the eggs, almond milk, and 1/4 teaspoon of sea salt in a medium bowl (to save washing, use the same bowl you made your crust in).
When the veggies are cooked turn off the heat and add the grated sweet potato. Then add the vegetable mixture to the pie crust (but let the crust cool before you add the filling as the heat will start to cook the eggs and you don't want them overcooked!).
Pour the egg mixture over the veggie-potato mixture. Cook for 15 to 20 minutes, until the eggs are set.
Serve with a crisp salad.
Ingredients
Directions
Preheat the oven to 176 C (370 F)
Gently mix the almond flour, sea salt, and baking soda in a large mixing bowl until combined. Make sure your bowl is big enough to mix ingredients without losing any!
Gently make a well in the middle of the bowl, then add the olive oil and water. Mix the ingredients with a large wooden spoon until well-combined and the mixture is a little crumbly.
Transfer the mixture to a 25 cm (10-inch) pie pan. Using your fingers, press and shape the dough mixture about 1/8 inch thick around the pie pan and up the edges to form the crust. Bake for 12 to 15 minutes, until cooked through and set. It should have a little colour.
Let the crust cool before adding a filling.
Whilst your quiche crust is cooking you can prepare the filling.
Preheat the oil in a large saute pan over medium heat. Saute the vegetables (broccoli (or cauliflower), mushrooms, chard, garlic) with a pinch of sea salt for 4-5 minutes or until soft.
While veggies are cooking, grate the sweet potato (or carrot) onto a plate. Whisk the eggs, almond milk, and 1/4 teaspoon of sea salt in a medium bowl (to save washing, use the same bowl you made your crust in).
When the veggies are cooked turn off the heat and add the grated sweet potato. Then add the vegetable mixture to the pie crust (but let the crust cool before you add the filling as the heat will start to cook the eggs and you don't want them overcooked!).
Pour the egg mixture over the veggie-potato mixture. Cook for 15 to 20 minutes, until the eggs are set.
Serve with a crisp salad.