About the Recipe
One of my clients came to me last month and said "I have a bunch of farm fresh eggs and I want to bring something to Easter brunch that will travel well in the car" - and that's how this quiche was born.
Kapha aggravation season (late winter & spring) is usually not the best time to have heavy foods such as eggs. BUT, in this recipe we make it much easier to digest by:
- Adding a pinch of turmeric which helps to break down heavy proteins (always add a pinch of turmeric when cooking eggs or beans).
- Avoiding bad food combinations like combining eggs + meat + cheese (the parmesan cheese is optional in this dish and it is lightened by the amount of spice and herbs in the dish).
- Antidoting the heaviness of the eggs with the lightness of fresh spring veggies and herbs.
This is a tridoshic recipe - it's good for everyone - Vatas, Pittas, & Kaphas. If you are Kapha, I would omit the parmesan cheese - or just slightly decrease the amount if you are a Kapha but not feeling super aggravated.
This quiche is easy to make, easy to digest, and will keep you full WITHOUT weighing you down, a win win. Enjoy!
Ingredients
Pie crust:
1 cup gluten free flour blend
1/2 cup almond flour
1 tbsp ground flax seeds + 3 tbsp water
4 tbsp ghee
1/3 tsp sea salt
Filling:
1 tbsp ghee
1 small fennel bulb, chopped
1/2 cup asparagus, chopped
1/2 cup carrots, peeled and chopped
1/2 cup broccolini, chopped
Salt & pepper to taste
3 finger pinch asafoetida
1 tsp dried oregano
2 tbsp fresh rosemary, chopped, stems removed
2 tbsp lemon zest
6 eggs
3 finger pinch freshly grated nutmeg
1/4 tsp turmeric powder
2 tbsp parmesan cheese (optional)
Freshly chopped parsley, dill, fennel fronds for topping
Directions
To make crust:
Make the flax egg by mixing the ground flax seeds with 3 tbsp water. Set aside.
Add all the ingredients for the crust to a large mixing bowl and mix using hands. If more liquid is needed, add small amounts of water until the dough is able to be formed into a ball.
Form the dough into a ball and refrigerate for 30 minutes.
Press dough into a greased circular pan using fingers to form pie crust. Set aside.
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To make the filling:
Preheat the oven to 350 degrees Fahrenheit .
Add the ghee to a large skillet over medium heat. Add the chopped fennel bulb and cook until translucent.
Add the other veggies, salt, pepper, asafoetida, and oregano. Saute for 2-3 mins.
Add the rosemary and lemon zest. Saute for another 2-5 minutes.
In a separate mixing bowl, whisk the eggs. Add the nutmeg, turmeric, and parmesan cheese.
Once veggies are done, remove from heat and add the egg mixture.
Pour the entire mixture into the pan with the pie crust and bake for 30-40 minutes or until a toothpick comes out clean. Top with fresh herbs and serve!