7.17.20
mushroom thyme quiche

Nutritionist Jennie Miremadi is dishing out simple, clean recipes with us all summer and each one is a game-changer. Make her refined sugar-free cherry crumble, this satisfying Cobb salad in addition to this gluten and dairy-free quiche for the ultimate summer comfort food menu… 

Traditional quiche recipes contain milk or cream (or both!) in addition to a gluten-containing white flour crust. Dairy and white flour are not only likely to cause inflammation, but the white flour is completely devoid of nutrients. It will also spike your blood sugar and cause cravings for more refined carbs. This quiche eliminates these potentially problematic ingredients by omitting the crust entirely and replacing the milk and cream with almond and coconut milk. The result? You’re left with a quiche that’s still creamy and decadent, but won’t leave you feeling unwell after you eat it.

A simple Gluten + Dairy-Free Quiche Quiche
Makes one 9.5-inch crustless quiche

Ingredients:
1 bunch of asparagus, trimmed and chopped into ½ inch pieces
2 leeks, cleaned and chopped
1/2 pound of fresh shiitake mushrooms, cleaned and sliced
6 large eggs, beaten
2/3 cup organic, full fat coconut milk (BPA-free, gum-free)
3/4 cup organic, full fat unsweetened almond milk
1 Tbsp extra-virgin olive oil + extra for preparing pie dish
1 tsp Himalayan pink salt + more to taste
pinch of ground, black pepper + more to taste

Directions:
Preheat oven to 375 degrees F. Prepare a 9.5-inch glass pie dish with olive oil and set aside. Heat 1 Tbsp olive oil over medium heat in a sauté pan. Add asparagus, leeks, mushrooms, salt and pepper to taste, and cook until vegetables are tender. Adjust salt and pepper to taste. Set aside.

Using a whisk, beat eggs, coconut milk and almond milk together with 1 tsp salt and a pinch of pepper until thoroughly combined and a creamy, light yellow egg mixture forms. Mix egg mixture with vegetable mixture and pour into prepared pie dish. Place pie dish in the center of the oven and bake for approximately 42 minutes, or until top is lightly golden and center of custard is just set. Serve with a side of vinaigrette-dressed greens and enjoy!

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