My Sister Natasha and I started a tradition at Christmas a couple of years ago by making breakfast for our family. Our goal is always to create a beautiful tasty spread in order to open a few minds that plant based cooking can produce amazing meals. Especially breakfast!
These little dudes that I’m about to share with you are A-M-A-Z-I-N-G, and they’re 100% guilt free. You can make this dish as an appetizer or as an entree, and you can pre-make them and/or freeze them too. If you choose to make this as an appetizer, use a muffin tray and serve them as little poppers. Or you can prepare this dish in a spring-foam pan, or baking dish for a main course meal.
We’re making Quiche people!
This quiche recipe ditches the pastry, the cheese, butter and eggs and we’re opting for a handful of plant-based ingredients to create the ultimate healthy alternative. The main stars of this show are cashews and chickpeas, creating a delicious creaminess to this recipe. Chickpeas are a wonderful addition to your diet, as they provide healthy insoluble fiber and their full of vitamins and minerals. Fiber helps to make you fuller faster; which means you’ll be satisfied quicker with less food. Fiber also helps to control blood sugar levels within the body too! This meal also includes nutrient rich kale, garlic and mushrooms. This is also a wonderful recipe to tweak by incorporating your favourite veggies. Try adding asparagus, red pepper, onion or even a crust to this recipe.
Your guests will be so impressed with this dish! This quiche recipe is so rich and full of flavor, that it’s hard to believe its healthy.
Kale and Mushroom Quiche Recipe
Ingredients:
1 tsp coconut oil
1 tbsp of of organic tamari
1 cup of cremini mushrooms, chopped
2 cups of kale, and chopped
2 cloves of garlic, minced
1/4 cup raw cashews
1/4 cup water
1 cup of cooked chickpeas
2 tbsp of fresh thyme of 1 tsp of dried
3 tbsp nutritional yeast
1 tbsp of quinoa flour (or flour of your choice)
1 tsp raw tahini
1 tsp fresh lemon juice
Instructions:
- Preheat oven to 350°F.
- Prepare your dish of choice by rubbing coconut oil in the muffin tin or baking dish. You can also use parchment paper (see note below)
- In a pan saute the mushrooms with the tamari. Cook for 5 minutes on medium heat.
- Add the garlic and cook for a couple extra minutes.
- Add the kale and stir until wilted. Set aside.
- In a food processor, combine the remaining ingredients and blend until smooth. Add the kale and mushroom mixture and pulse until just combined.
- Add the mixture to your prepared dish. If you have chosen to use a muffin tray bake in the oven for 25-30 minutes. If you are using a baking dish or spring foam pan it will need a little extra time so bake in the oven for 45-50 minutes. Use the tooth pick method to confirm if the dish is done – if the tooth pick comes out clean its good to go. The quiche should be golden brown.
Note: We tried the muffin ‘paper’ liners and we’re not a big fan, as the quiche sticks to them. We had great success by cutting square pieces of parchment paper, lining the muffin trays then adding a dollop of the quiche mixture on top. You can easily lift the quiche out when cooked and the parchment paper keeps the quiche in tact without sticking.
At The Naked Label we absolutely LOVE Karlie and Natasha! They are two sisters who have a business called Lettuce Change. They are inspirational, kind, and a wealth of knowledge. We are so excited to be able to share their delicious recipes with you!
What do you put in your quiche? In the comment section below let us know what your favourite quiche ingredient is. Also, if you like quiche, please help us spread the word by sharing this with your friends using the social links below.
