Today is National Quiche Lorraine Day so I thought what better way to honor it than with a homemade quiche. Growing up my parents always made quiche for special occasions. Every Christmas or Thanksgiving my mom and or dad would wake up early to prepare the meal and with it, a quiche! With the leftover crust my mom would make cinnamon rolls that were to die for!
After becoming vegan I thought my quiche days were over, well fear not! This is a homemade quiche that is soy free, oil free, gluten free, nut free, dairy free (no eggs or cheese) is packed with quinoa, herbs and fresh vegetables!
A low calorie, intensely satisfying meal! I will definitely be making this again, I can't wait to explore variations!
Take some Qunioa and grind to make a flour
Take some local organic fresh produce
Combine the quinoa mixture and vegetables...looks funny but have faith!
Try to wait as the aroma fills the entire house with glorious scents!
And wallah! The most unbelievable quiche that is so good for your body!
- 4 cups loosely packed kale - de-stemmed and chopped
- 2 + tomatoes, chopped
- 1 jalapeno, chopped
- 1/2 large white onion, chopped (Red if you have it!)
- 1 green bell pepper, chopped
- 6-10 cloves garlic, minced ( haha we love it, feel free to cut back )
- 1 avocado
- 1/4 cup cilantro
- 2 cups quinoa flower
- 2 tsp ground cumin
- Salt (opt), pepper and red pepper flakes to taste
- 2 1/2 - 3 cups of water
- Preheat oven to 475 degrees. Lightly oil a 9" spring loaf or cake pan.
- Prepare vegetables using 6 of the 10 garlic cloves and cilantro. (I chopped the kale and tomato with my knife, the balance in the food processor.) Place chopped vegetables in a large bowl, set aside.
- In blender combine the flower, spices and water. Blend until smooth and frothy.
- Use a spoon to combine the quinoa mixture with the vegetables. Pour into prepped pan.
- Bake for 40-50+ minutes until the top is brown and a toothpick comes out clean.
- Allow to cool slightly, slice, garnish with an avocado and dig in!