Rosie's Mean Green Quiche

I love a quiche as you know if you have tried my Primal Quiche Recipe.  This quiche is a bit different as the pastry crust is a lovely blend of seeds as well as almond meal.  I am conscious of almond meal as it is in every primal baking recipe.  Too much is too rich for me anyway.  So I was glad to mix some seeds in the base this time.  The pumpkin seeds make even the base green, but it this is way too green for your liking you could use other seeds, or all sunflower seeds. 

 

Dare I say that this is really a fool proof filling.  Use whatever greens you have to hand, whatever is cheap and in season.  This was a great go to dinner for the other night when the pantry was bare (this is happening a lot as I get carried away with my creativity for my business!) but the veggie patch was abundant with green stuff and the chooks had done a good job on the lay.  The base is adapted from a recipe for chicken pot pies by the talented Jo Whitton, you can try that cracker recipe here. Whereas Jo's recipe is great for a cold winter night, Rosie's Mean Green Quiche is perfect for spring and summer.  I love the leftover factor from a quiche. Ok here goes....

 

Ingredients:

 

Base:

150g almond meal (or 300g almond meal if don't have seeds)

75g pepitas (or other seeds)

75g sunflower seeds

1 teaspoon salt

2 free range eggs

30g butter/ghee/coconut oil or lard

 

Method:

Pre heat oven to 180 degrees

Measure ingredients into Thermomix bowl, combine 20 seconds on speed 5, or using your mixer or food processor until the mixture resembles pastry.

Roll the pastry out in between two pieces of grease proof paper or baking paper.

Leave in fridge to chill until manageable - will fall apart more on a hot day.

When manageable put into greased pie or quiche dish.  Leave the baking paper on top, put some baking beads on paper and blind bake for 10 mins.

 

Filling:

Ingredients

2 big handful of anything GREEN such as spinach, silver beet, asparagus, broccoli, kale (I haven't tried peas...)

6 eggs

1/2 cup of cream/milk/coconut cream or milk/nut milk

1 clove of garlic

1/2 teaspoon of salt

 

Method:

Put all ingredients into mixing bowl and blitz on speed 9 for about a minute until your filling resembles a smoothie!

 

Once the quiche crust is pre baked, remove the beads and baking paper and pour your filling into the quiche crust.

 

Bake until firm for about 30 mins.

 

Leave to sit for 10 mins before slicing.

 

Serve up with more green stuff like a salad or some chips.

 

Enjoy! 

Many thanks to my best friend Rosie for allowing me to share this recipe with you all.  I love you maxis doll bag. xx

 

 

Primal Quiche

I like quiche. Quiche makes great leftovers and travels well in lunchboxes and 'chilly buns' to work. Quiche is an easy fridge to plate in 0.3 seconds leftover easy lunch  or snack at home.  My Grandma, Gran and Mam all made quiche.  Pre primal quiches ended up being off the menu.  The traditional method using wheat flour can cause heartburn (acid reflux), and then the low fat fad meant that the butter laden short pastry was off the menu for a long time too.  But now quiche has made a come back to our dinner table. 

It's a hit with the kids, we usually serve with some chips (which are really just potatoes with skin on cut into wedges, smothered in coconut oil and baked in the oven) and salad, or coleslaw.  I think it is reasonably low carb since the pastry contains almond meal and coconut flour and lots of good fat with the coconut oil.  The filling contains eggs so good fat with great protein and the variations are endless so it can suit a dairy free or vegetarian diet too. (Side note: the research I have seen says that vegetarians will thrive on a primal diet if they are lacto-ovo vegetarians, that means they eat dairy and eggs.  Nutrients rival full paleo omnivore if fish and shellfish is eaten too.)  I sometime have a few sweet potato 'chips' with this or just a big side of salad.  With all the fats and protein in the ingredients it is a very filling dish, without much of an insulin spike and crash thanks to the different flour.  If you know differently then please comment below.

Short Pastry (adapted from Pete's Family Food book page 147)

Ingredients
100g (1 cup) almond meal
100g (3/4 cup) coconut flour
60g (1/2 cup) arrowroot or tapioca flour
3/4 teaspoon Himalayan salt
250ml (1 cup) chilled lard, ghee, coconut oil or butter, I use butter
2 eggs

Method

• Combine the almond meal, coconut flour, arrowroot and salt in the thermomix 10 sec/speed 4.
• Add the butter and process until it resembles fine breadcrumbs.  15 sec/ speed 5.
• Add the eggs and mix well to produce a soft dough 20 sec/speed 5.
• Remove the dough from the mixing bowl and sandwich between two sheets of baking paper and roll out.
• Chill in fridge while you make the quiche filling (that's the pastry, not you)

Quiche Filling Ingredients (adapted from Adina's recipe)
6 slices of bacon (optional, I prefer without)
1 onion
5 eggs
1 1/2 cups of cream, or any milk
1/2 teaspoon of salt
1 1/2 cups of grated full fat organic cheese
1 tablespoon of arrowroot

I make this part on the stove and oven.

• Pre heat oven to 165 degrees and grease your quiche dish with coconut oil or butter.
• Fry bacon and onion in coconut oil or ghee, set aside.
• In a large bowl mix together cream, salt and eggs, stir in bacon and onions.
• In a separate bowl toss cheese and arrowroot together and then add to the egg mixture. Be sure to mix well.
• Roll the pastry out into the quiche dish and blind bake for 10 minutes, using baking beads.
• Pour quiche mixture onto baked pastry.
• Bake for 40 mins or until a skewer comes out clean.
• Let stand for ten minutes before serving.

In this picture I have added sliced tomato on top of the quiche mixture.