Description
This quiche recipe offers a balanced breakfast. It is perfect for a make ahead weekday breakfast or brunch.
Ingredients
Units
Scale
- For the Crust:
- 1/4 cup flaxseed meal
- 1/4 cup water
- 1 1/2 cups cooked and cooled quinoa
- 1 1/2 tablespoon melted coconut oil
- 2 tablespoons freshly grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- For the filling:
- 1 tablespoon butter
- 1 large white onion, chopped
- 1/2 head of broccoli, chopped
- 1 cup kale leaves, chopped
- Sea salt & pepper to taste
- 7 large eggs
- Pinch red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- For the crust:
- Preheat oven to 400 degrees. Grease a quiche pan with melted coconut oil and set aside.
- In a small bowl combine flaxseed meal and water. Allow to rest for a few minutes so it becomes sticky. Add the remaining ingredients and mix well. I found it easiest to use my hands for this.
- Press the mixture into the quiche pan and up onto the sides. Place in the preheated oven and allow to bake for 15 minutes, or until the crust has browned and the edges are crispy. Remove the crust, set aside and turn the oven temperature down to 350 degrees.
- For the Filling:
- While the crust is baking, heat a medium-sized skillet over medium-low heat and allow the butter to melt. Add the onion and cook until softened, about 3-5 minutes. Add the broccoli and kale and cook until softened, about 5-8 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- Whisk together the eggs and spices.
- Add the sautéed veggies to the crust and spread out evenly onto the crust. Gently pour the egg mixture over the veggies and into the quiche crust.
- Place the quiche back into the oven and cook for 20 to 25 minutes or until the center of the quiche has just set. Allow to cool for 5 minutes and slice into wedges. Serve immediately and enjoy.
Notes
Quinoa crust Adapted from: Coconut and Berries
