FALL INSPIRED QUICHE

8-10 slices, 1 hour

INGREDIENTS

Crust:

• 1 cup oat flour

• 3 Tbsp ghee, melted

• Pinch of salt

  
  

Filling:

• 1 Tbsp ghee

• 1 medium leek, white + light green parts, thinly sliced

• 1/2 cup sweet potato, peeled & diced small

• 1 cup butternut squash, peeled & diced small

• 2 cups kale, chopped

• 1 tsp fennel seeds

• 1 tsp dried basil

• 1 tsp dried rosemary

• 1 tsp dried oregano

• Salt & pepper to taste

Custard Base:

• 5 pasture-raised eggs

• 1/2 tsp turmeric

• 1/4 tsp nutmeg, freshly grated from the seed

• 1/2 cup organic plant-based milk

• 2 tbsp crumbled goat cheese (optional and amazing, but also delicious without cheese)

DIRECTIONS

1. Make the crust: Preheat the oven to 350°F (175°C). Mix flour, ghee, and salt with your hands until soft dough forms. If the mixture is too dry, add water 1 tbsp at a time. Press into greased pie dish. Bake for 8 minutes.

2. While that is baking, prep the veggies: Warm ghee in a skillet. Add fennel seeds and leeks and heat until fragrant. Then add sweet potato, butternut squash, dried basil, rosemary, and oregano. Cover and cook until tender, about 10 minutes, stirring occasionally and adding more ghee or water if needed to prevent burning. Fold in kale, cover and heat until wilted. Season with salt + pepper.

3. Make the egg filling: In a bowl, whisk eggs, plant milk, cheese, nutmeg, and turmeric. Fold in sautéed veggie mixture into the bowl with the eggs.

4. Assemble: Pour mixture into pie dish.

5. Bake: 35–40 minutes at 350°F (175°C), until golden on top and set in the center.

#breakfast #lunch #dinner #fall #winter #kidfriendly #vata #pitta

Notes

• Cheese + Eggs + Milk: honestly, although delicious, this is not a good food combination. BUT we make it more digestible here by adding turmeric to the eggs (makes the protein more digestible), freshly grated nutmeg to the eggs + cheese (helps to digest heavy foods, especially dairy), and using plant based milk instead of diary milk, making it more digestible and less heavy.

• Also, the other spices like fennel, leeks, basil, oregano, and rosemary all help to make this quiche more digestible.

• Kaphas: This meal is lighter than your average quiche but it is still not ideal for you. Make it lighter by swapping the butternut squash and sweet potato with broccoli, carrots, and extra spinach or kale. Consume in fall and early winter and in moderation.