Recipe: Quiche

In the past, breakfast of champions was store-bought pie crust, ham steak cut into cubes, swiss cheese, and eggs: quiche! Aboard, it was a quick meal and tasty. Yet it wasn't healthy, and some of the ingredients were difficult to store for later use.

This week, a friend at work shared a recipe for a quiche that has homemade crust and is packed with veggies. It takes a bit longer to make, but the result was amazing. Our liveaboard crew tried it last night and all approved. What I like (other than it's amazing taste) is that I can keep some of the ingredients aboard (almond flour, grapeseed oil) and make the quiche when veggies are plenty and then just buy the eggs. It's going to be a great meatless meal staple for us.

I picked up a few of the unique ingredients at our local healthy food store and then the rest during my normal grocery shopping.  Making this dish was more time consuming than our quick quiches of the past but,] the outcome was great. It was one meatless meal in a long time that my husband didn't say, "This would be much better with meat."

Pie Crust

1 cup almond flour

½ tsp salt

½ tsp baking soda

1 tbl minced scallions

¼ cup grapeseed oil

1 tbl water

Preheat oven to 350. In a large bowl, combine almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together grapeseed oil and water. Stir wet ingredients into almond flour mixture until thoroughly combined. Press dough into a 9 ½ in pie pan. Bake for 12-15 min, until golden brown.

Quiche Filling

2 tbl grapeseed oil

1/2 medium onion, sliced

2 cups greens (I used chopped spinach, but you could also use broccoli)

2 clove garlics, thinly sliced

¼ cup chopped sundried tomatoes

1/4 cup chopped artichoke hearts

2 large eggs + 4 egg whites, whisked

3 oz goat cheese

½ tsp salt

Preheat oven to 350. Heat grapeseed oil in large skillet. Saute onion for 8-10 min. Add all other veggies and sauté for 15-20 min. In a large bowl, combine eggs, cheese, and salt. Stir in veggies then pour mixture in to crust. Bake for 30-35 min. Serves 6.

UPDATE: Thrilled that WryGrass loved this quiche as much as I did. Check out her adapations for this recipe here.