Dinner: Savory Vegetable Quiche
This easy quiche is versatile enough for breakfast, lunch, or dinner.
Prep Time: 20 mins
Cook Time: 70 mins
Total Time: 90 mins
This recipe includes fertility superfoods such as:
Health and fertility benefits of Savory Vegetable Quiche
Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.
Ingredients
1 1/2 cups almond flour
2 tbsp grapeseed oil
1 tsp sea salt
1 medium onion
4 oz goat cheese
3 large eggs
1/4 cup grapeseed oil
2 cups chopped broccoli
1 cup pieces or slices mushrooms
1 medium scallion
1/4 cup sun-dried tomatoes
1/2 tsp baking soda
Instructions
1. Preheat oven to 350° F (175° C).
2. To make savory pie crust: In a large bowl combine almond flour, 1/2 tsp salt, baking soda, and minced scallions. Stir in 1/4 cup grapeseed oil and water until thoroughly combined.
3. Press into a 9 1/2-inch deep-dish pie pan. Bake for 12-15 minutes, until golden brown. Remove from oven and let cool completely before filling.
4. Heat 2 tbsp oil in a large skillet over medium heat. Sauté thinly sliced onions for 8-10 minutes until soft and translucent.
5. While onion is sauteing, cut broccoli into small spears and steam until bright green. Thinly slice a clove of garlic, the mushrooms, and finely chop the sun-dried tomatoes. Add vegetables to the onion and sauté for 15-20 minutes, until broccoli softens.
6. In a large bowl, combine whisked eggs, 1/2 tsp salt, and goat cheese. Stir in sauteed vegetables, then pour mixture into the crust.
7. Bake for 30-35 minutes, until browned around the edges and cooked through.
8. Let cool in the pan for 30 minutes.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 416 | ||
Fat 35.93 | ||
Carbohydrate 12.24 | ||
Protein 15.34 |