Saturday, September 20, 2008

Veggie Loaded Quiche

I use this recipe but use whatever I have on hand. This week I have a half-bag a kale and a half used jar of roasted red pepper & artichoke hearts. I will add in feta too. I make mine crustless because we are GF.

Crust (Gluten FREE...if you do this without the crust)

1 1/4 c. whole wheat flour (freshly-ground hard white winter wheat
works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)

Combine flour and salt in food processor. Add butter, and process
until crumbly. Add egg yolk and water, processing constantly until
mixture forms a ball. Wrap in waxed paper, and chill for at least 30
minutes. Press into 10-inch pie shell when ready to fill. If you
prefer not to make your own crust, purchase a ready-made one without
hydrogenated oils.

2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 eggs (preferably organic)
1/4 c. cream or half-and-half (preferably organic)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)

Sauté tomato, artichoke and spinach over medium heat until spinach
wilts. In a medium bowl, beat together eggs, cream, salt and chili
powder. Arrange vegetables in bottom of pie crust, top with half the
cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top
with remaining cheese, then bake an additional 30 minutes at 350 degrees.

We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! I often double it and put one quiche in the freezer for a quick meal another day.

This recipe originally came from a Crunchy AP friend online.

1 comment:

Christina said...

Do you bake the quiche first and then freeze it? How do you thaw/reheat it later?