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kale, mushroom, and goat cheese quiche with a paleo crust

Posted Nov 26 2011 4:48pm

Good afternoon! I hope you all have been having a wonderful Thanksgiving break. I am currently in Chicago with my mom and Steve. For Thanksgiving, my entire maternal family gathered for a large traditional dinner catered by  a restaurant downtown, Il Poggiolo . Gigolo, as my mom calls it, did a wonderful job of converting its normally Italian self into an authentically American restaurant for an evening. I enjoyed turkey, cranberry sauce, sweet potatoes, butternut squash ravioli (highlight of the dinner!), stuffing, salad, and almond green beans. And obviously I had dessert. A mountain of vanilla ice cream with pecan pie and a slice of my grandparents 60th wedding anniversary cake. Aww.

I am thankful for many things, but not nearly enough. To just name a few…

  • my mother, for raising me as best she could despite my best efforts at making it difficult. as well as the rest of my maternal, paternal, and step family.
  • my friends, those who have helped me through my hardest times and lowest points. i love y’all so much and i would do anything for you.
  • my sheer luck, being born into a family and country where I live a quality of that most people cannot. complaining that Whole Foods is a whopping 40 minute drive away is very much a RWB complaint. you can probably figure out that acronym.
  • my health, the most influential professors ive experienced, traveling, ice cream, al jazeera english, free-ish speech…

and this quiche!

kale, mushroom, and goat cheese quiche with a paleo crust

For the crust - 

1/3 cup almond flour

1 medium egg

1 1/2 tbsp butter, melted

dash salt

For the filling - 

3 eggs, 5 egg whites

1 1/2 cups kale  (washed, patted dry, and chopped)

4 mushrooms, chopped

3-4 oz goat cheese

1/4 cup shredded cheese, optional (I used TJ’s mix of asiago, fontina, and mozz)

1/4 tsp salt

Directions – Preheat the oven to 350. Combine all of the crust ingredients in a bowl and mix until homogenous. Grease a round (9 inch?) pie dish with butter. Use a spatula to transfer the crust batter into the pie dish and spread over the bottom. It will be a very thin crust, if you want a thick crust or a crust that can go up the edges of the quiche, increase all of the crust ingredients proportionately. Bake at 350 for about 10  minutes, or until the crust is lightly browned. Air bubbles are normal and will flatten out.

While the crust is baking, combine the eggs and salt in a bowl and mix until fluffy. Add in the chopped kale and mushrooms. Once the crust is lightly browned, remove it from the oven and let cool for a few minutes. Increase the oven temp to 375. Pour the filling onto the crust. Take the goat cheese and crumble it all over the top of the quiche. Top with additional cheese, if desired. Bake for 30-40 minutes, or until the quiche passes the knife test.

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

Kale * Extremely high levels of vitamins K, A, and C! Also has manganese, calcium, fiber, and antioxidants.

Almond flour * by subbing almond flour for regular flour, you are getting more healthy fats and less carbs in your bars. These are monounsaturated fats, which raise HDL (good cholesterol) levels and lower LDL (bad cholesterol) levels! Almonds also have fiber, manganese, vitamin E (another antioxidant), tryptophan, copper, B2 and phosphorous!


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