You’ve probably noticed that we love eggs as part of our approach to Meatless Monday. Raising hens is a perfectly humane and nutritionally logical way to be committed to good food that doesn’t harm animals or your body. We love quiche because it’s easy, but this recipe challenged us a bit.
You’ve probably noticed that we love eggs as part of our approach to Meatless Monday. Raising hens is a perfectly humane and nutritionally logical way to be committed to good food that doesn’t harm animals or your body. We love quiche because it’s easy, but this recipe challenged us a bit. We wanted to replace most of the fatty dairy with cauliflower puree, so we had to tinker with the egg mixture too. Check it out: the recipe is still doable in less than an hour, and it’s a family friendly meal that you can enjoy anytime!
Quiche is quick and easy to make, and it satisfies most taste buds with weekday dinner bliss. Sure, you might not break out the quiche for a dinner party, but when you need a quick Meatless Monday idea, quiche pleases the crowd.
Note from The Foodie Journal: This is my first post of any kind to the site since the bombings in Boston. Thanks to everyone for their notes “checking in”. I didn’t feel right posting anything last week while all the insanity was going down, but now I feel a desperate need for normalcy. As far as I’m concerned, there is little more normal than food. So, to that end, here is another awesome Meatless Monday recipe from Kim and the great folks at inSHAPE Fitness! Enjoy, and stay safe! [Visit One Fund Boston to help those affected by the attack on April 15th in Boston.]
Quiche is quick and easy to make, and it satisfies most taste buds with weekday dinner bliss. Sure, you might not break out the quiche for a dinner party, but when you need a quick Meatless Monday idea, quiche pleases the crowd. We added quinoa to this version to add crunch but realized that it also provided an earthy, nutty flavor.
9″ pie crust
Extra virgin olive oil
One medium onion, chopped
One red pepper, chopped
1 cup cooked quinoa
5 medium/large eggs
1 cup Fage greek yogurt (we used 2%)
1/2 cup softened goat cheese
1 tsp pepper
1 tbsp Parmesan cheese
Drizzle olive oil in a skillet and sauté onion and pepper, until onion is translucent. Don’t burn them! Remove from heat, stir in quinoa and blend completely. Set aside.
Preheat oven to 400 degrees. Bake frozen pie crust for 5-6 minutes. Remove from oven and set aside. Lower heat to 350 degrees.
In mixing bowl, beat eggs thoroughly. Add yogurt, goat cheese and pepper and continue blending until smooth and creamy. Fold onion, pepper, and quinoa into egg mixture. Pour into pie crust then sprinkle top with Parmesan cheese. Bake for 45-50 minutes until browned on top.
Otherwise known as a fritatta, a crustless quiche is quite filling and paired with a leafy salad dressed with lemon and olive oil, you can end the day feeling sated and satisfied. It’s also ridiculously easy and can be made with so many different ingredients, so don’t be afraid to mix it up and add your own touch to this dish!
1 tbsp. extra virgin olive oil
1/2 cup panko bread crumbs
5-6 organic eggs
2/3 cup milk (or use soy/almond)
1 tbsp. fresh parsley, chopped
salt and pepper
1 cup fresh veggies (spinach, red pepper, spinach, mushrooms)
1/2 cup grated cheese (we went with cheddar)
Preheat the oven to 375-degrees, and prepare your veggies first.
When the over is hot, coata sturdy pie pan with olive oil and sprinkle with 1/4 of the panko bread crumbs, placing the pan in oven for 3-5 minutes (depending on thickness of pan).
Whisk the eggs, then add milk and spices. Fold in 3/4 of the grated cheese.
When you bring the hot pie pan out of the oven, spread about 3/4 of the veggies onto hot pan. Slowly and gently pour egg mixture into pan, then drop the remaining veggies on top.
Spread remaining cheese and panko bread crumbs on top, then cover with foil and bake for 30 minutes. Remove the foil, and place back in the oven for another 10-15 minutes until brown on top.