Paleo Veggie Quiche

IMG_5272Here it is! My take on a paleo veggie Quiche! (I am not saying it whole30 for sure since I’m not sure if its ok to make a paleo-fied pie crust on whole30. See SWYPO. (shoving old unhealthy foods into a paleo mold. For me, I think this is just a new way to eat eggs, but what do I know?)) Anyway I am excited about this and it’s so good! As soon as I’m done with whole30 I plan on making a paleo apple pie with this crust for 4th of July, yay ‘Merica! I had pinned a few different version of paleo pie crust on pinterest, but I wanted to make my own version and incorporate almond flour and coconut flour. It turned out way better than I thought it would for a first attempt at paleo pie crust. Heck, pie crust in general! I am usually a pillsbury roll and bake crust kinda girl, but no longer! This was really easy even for a novice crust maker. The fillings were just my whim and what I happened to have in the fridge, but I’m pretty sure as long as you have a similar amount of veg you could make this with just about anything. Keep in mind water content in your veggies, like tomatoes, since they can make a soggy mess if not precooked. I ate this as a side dish today, but you could always add some cooked meat (chicken, sausage, bacon, ground turkey, whatever) and up your protein content and eat it as a meal. The crust held up really well as I was picking up my slices and shoving them into my face, so that’s a plus for if you want this as a quick breakfast on the go. Don’t be intimidated by the steps and ingredients, it wasn’t that hard, go make this!!

Paleo Veggie Quiche

Yield: 16 small or 8 large servings/slices

Nutrition per small (1/16th) serving

Calories 134

Fat 9.2

Sodium 300 mg

Carbs 6.3 g

Fiber 3 g

Sugars 1.1 g

Protein 7.2 g

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Ingredients

For Crust

*I always weigh my flours for consistency, especially since I don’t ever sift them

1 ½ cups (168 g) blanched almond flour/meal

½ cup (56 g) coconut flour

½ tsp arrowroot powder

½ tsp kosher salt

2 TB coconut oil + extra for the pie plate

6-9 TB ice cold water

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For Filling

6 extra large whole eggs, preferable farm fresh (they taste better I swear!)

6 extra large egg whites

¼ cup water

½ tsp coconut oil

272 g or 2 large leeks, diced

81 g or 1 large carrot, spiral sliced or shredded

121 g or 5-8 asparagus spears, diced

6 oz or 5 large florets broccoli, diced

1-2 tsp kosher salt, to taste

cracked black pepper to taste

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Assembly:

  • Preheat oven to 350°. Grease a pie plate with coconut oil, about 1/2-1tsp.
  • To make the crust: Weigh/measure out your flours, arrowroot starch and salt into the bowl of a food processor or large bowl. Pulse a few times or mix to get everything incorporated. Add in the 2 TB of room temperature coconut oil and pulse again. Or use a pastry cutter or two knives to cut the oil into the flour mix, making pea sized crumbs. Add in ice water a TB at a time, pulsing after every addition to check consistency. At 8 TB mine had gathered into a solid dough and I was able to take it all out of my processor in one ball. Place the dough ball between two sheets of wax paper and use a rolling pin to roll into a 9-10 inch circle, or whatever fits your pie plate. Peel off the top layer of wax paper and flip the crust into your prepared pie plate. Peel off the remaining layer of wax paper and gently press your dough into the pie plate. Pinch the edges or use a fork to create a decorative edge. At this point I put my crust into the fridge to await its filling. Not sure if that necessary, but it worked great for me.
  • For the filling: Dice your veggies while heating a saute pan with ½ tsp coconut oil. Saute the veggies until tender crisp, seasoning with 1 or 2 tsp kosher salt and cracked black pepper. I did this to get rid of any excess water in the veggies so I wouldn’t have a soggy quiche. While the veggies are cooking crack your eggs into a large bowl and add a scant ¼ cup water, some kosher salt and pepper (always season every part of your dish, especially eggs, because they can be bland). Whisk eggs vigorously until yolk and white are mixed and a bit frothy.
  • Take crust from refrigerator and spread veggies evenly over the bottom. Pour eggs over the top of the veggies and use a spatula to spread into any drier areas.
  • Put your quiche into the oven and set your timer for 20 minutes. Your quiche will not be done but you want to keep an eye on the crust so it doesn’t burn. Mine needed a pie shield after 20 minutes but aluminum foil around the edge works fine too. The quiche should be done in 45-60 minutes, or until the middle has lost its jiggle and a knife comes out clean. You may need to cover the whole top with foil if it cooks too quickly and the middle isn’t done.
  • Let your quiche rest outside of the oven for about 5-10 minutes so everything has time to cool and set properly. Cut into desired amount of slices and consume!IMG_5273

I already have so many more veggie and meat combos in mind-spinach artichoke bacon anyone?? I also think the addition of herbs would be great, maybe some fresh thyme or rosemary in with the eggs or some fresh basil over the top once its out of the oven. I can’t wait to make this again!

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Breakfast indecision.

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Yield: 1 serving
Nutrition
Calories: 408
Fat: 12 g
Sodium: 69 mg
Carbs: 57 g
Fiber: 5 g
Sugar: 26 g
Protein: 21 g

Ingredients:
1 pineapple chobani 2% yogurt (6 oz)
1/2 cup dry oats
10 g raisins
10 g slivered almonds
Stevia to taste
1/2 cup water, or enough to cover the oats.
Place oats, raisins and almonds into a cereal bowl with the water. Mix it up and add in the yogurt. Then taste and see if you need sweetener. I used a little bit of stevia, maybe a tsp. You can do this before your shower and let the oats sit in the fridge, or eat it immediately like I did! I couldn’t wait! I got the idea from Christians breakfast, leftover oatmeal from yesterday and Greek yogurt. We both loved every bite of ours 🙂