It always feels a bit indulgent and decadent–in the best way–to bite into a quiche, soft in the center with a crispy, flaky crust. It’s a comfort food, and a bit special. Lots of quiches pull their flavor from cheese, cream, milk and bacon. But when it’s upgraded (and simplified) to be healthified with high-quality ingredients and a protein- and fiber-rich crust, you can take comfort in knowing you’re nourishing yourself on all levels. The best part? It’s easy to make and will last you for days. So pull out that pie dish and get ready to put it to good use–enjoy!
Crust: 1.5 cups chickpea/garbanzo bean flour, 1 tsp. sea salt, 4 TBSP coconut oil, 5 TBSP water (Recipe adapted from powerhungry.com)
Directions for crust: In a medium bowl, mix together flour and salt. Add melted coconut oil and water, mix until dough is formed. Press into pie plate (9 inch is ideal), crimping edge on sides. Press fork into the bottom a few times to create a release for steam. Refrigerate for about an hour.
Filling ingredients:1 medium onion, 3 cloves garlic, 4 leaves Swiss chard, separated from stems, 1 small diced zucchini, 4 sliced mushrooms, fresh thyme and oregano to taste, 1 piece Violife non-dairy cheese.
Filling directions: Saute 1 medium onion, 3 cloves garlic, Swiss chard stems until soft and fragrant. Add in any other desired fillings, including 1 small diced zucchini, about 4 sliced mushrooms, 4 leaves Swiss chard leaves. After cooking, add in fresh thyme and oregano to taste. Can also swap in rosemary or any other desired spice. Fresh gives a ton of flavor and tastes amazing!
Crack and whisk together 4 eggs and fold into vegetables. Chop slice of non-dairy cheese if desired into small pieces and mix in. Pour into pie crust and bake at 375 for about 1 hour, until crust is golden and inside is firm to the touch. Let cool slightly and enjoy with a salad!