I stopped in to Sylvia’s Vegetarian Restaurant for lunch with a friend. Sylvia is a Shaman, the only one in the surrounding areas the locals think of as “real,” not a charlatan. She makes the most beautiful food, vegetarian and blessed! Her quiche was out-of-this-world good.
1 c. ground oats
1/2 c. almonds or walnuts
1 T. coconut oil
1/2 tsp. sweetener of choice
Directions for the crust – Add all ingredients and blend until smooth. Pat down into a pie plate with the back of a spoon.
Ingredients for the filling:
1 T. olive oil
1/2 c. diced green onion
1/2 c. chopped green bell pepper
1/2 c. sliced mushrooms
1/2 c. chopped zucchini
1 large tomato, sliced
2 T. coconut flour
2 tsp, dried basil
2 T. flax in 6 T. water, or 3 eggs, beaten
1/2 c. coconut milk
1/2 tsp. salt
1/4 tsp. ground black pepper
optional – 1 1/2 c. shredded Jack cheese, divided
Directions: Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini iuntil soft, 3-5 minutes. Remove vegetables from skillet and set aside.
Sprinkle tomato slices with coconut flour and basil. Cook 1 minute per side.
Whisk flax or eggs, coconut milk, salt, and pepper together in a small bowl.
If using cheese, spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving
Word of the Day – queso – cheese
Tip of the Day – .You could do this with nut cheese or parmeazano, both recipes on this blog. Type them in the search bar.
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