The Perfect Vegetarian Quiche

Spring is in sight which means brunch season is upon us.

I hear a lot of backlash about brunch and some people are very against it but I am not one of those people. Hear me out. Brunch is the perfect excuse to roll out all kinds of options for food. From savoury to sweet dishes - the list is endless of things to prepare. People are more relaxed and awake for brunch because it starts a little later than breakfast. It takes up much more time than breakfast, lunch, or dinner which gives you the ability to spend quality time with your loved ones. Also, no one seems to bat an eye if a mimosa or two is poured at the table. I support the idea of brunch 100%!

If you are looking for a star at the brunch table you have come to the right place. This Spinach, Mushroom, & Feta Quiche is full of flavour (kind of reminds me of a Greek spanakopita), healthy, and not to mention easy to make. You can even make it the day before!

It might sound daunting to make a paleo quiche crust but fret no longer. All the ingredients for this crust can be thrown into a food processor and made within minutes. The crust is gluten-free, grain-free, and dairy-free.

In terms of the filling ingredients, I take the longer route to prepare them. The bottom of this quiche is lined with caramelized onions and garlic. Which if you have made this in the past you know that it takes a bit of patience. To me it is worth the wait BUT if you are not one to sit around the stove top watch onions turn to pure perfection, you can also just sauté the onions for 5 minutes and then add the chopped garlic in. It will still add a lovely taste to the quiche. The other thing I usually do is when I have the time, make a big batch of caramelized onions so I always have some in the fridge - it goes with everything.

I added feta cheese to this dish because it adds a nice tang. I consume dairy once in a while but I always make sure it is organic and comes from a good source. If you are completely dairy-free, you can leave the feta cheese out of the recipe. The quiche is loaded with lots of other flavours that, it won't drastically change the quiche.

This quiche is a menu item that can serve a lot of people, is beautiful to present to guests, and of course is wildly delicious making it a crowd pleasure. I know I talked a lot about brunch but this dish is also great for breakfast, lunch, or even to have in the freezer when you have a busy week and don't have time to prepare a meal.

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spinach, mushroom, & feta quiche

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INGREDIENTS:

Crust:

• 2 1/2 cups almond flour

• 1 tablespoon coconut flour

• 1 large egg, cold

• 1 tablespoon cold filtered water

• 1 teaspoon salt

• 4 tablespoons palm shortening (can use lard or butter)

Filling:

• olive oil, butter, or lard

• 2 onions, sliced (if you are not caramelizing the onions, use only one onion)

• 2 - 3 cloves of garlic, minced

• 8 oz mushrooms, sliced (I used a mix but you can just use button mushrooms)

• 2 cups spinach

• 6 eggs

• 1/4 cup bone broth

• 1/4 cup feta cheese, crumbled

• salt & pepper to taste

INSTRUCTIONS:

1. First start by making the filling. Heat 2 tablespoons of oil in a deep frying pan over low heat. Add the onions with a generous pinch of salt and cook slowly for 30 -40 minutes, staring occasionally. The onions are done when they become soft and golden. You will also notice if you smell the onions, the "onion" smell is totally gone. If the onions start to catch on the bottom of the pan, add a splash of water and mix well. After the onions are caramelized, add the garlic and cook for 5 minutes.

2. Increase the heat to medium and add the sliced mushrooms, another generous pinch of salt and some pepper. Combined all the ingredients together. Saute the mixture for about 6 - 8 minutes or until the mushrooms are soft. Stir occasionally so nothing burns. Next add the spinach and cook until the spinach is wilted, 2 - 4 minutes. Take off the heat and set aside.

3. Place the almond flour, coconut flour, egg, water, and salt into a food processor and process for 30 seconds. Add the shortening spacing the tablespoons are the bowl. Pulse 4 - 6 times just enough for the shortening to be mixed in and the dough comes together. Wrap the dough and place in the fridge for 15 minutes.

4. Preheat the oven to 350F/175C. Grease a 9-inch pie plate with your choice of fat.

5. Once the dough has set for 15 minutes, take it out of the fridge. Roll out the dough into a circle between two sheets of parchment. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit. If the dough breaks, simply fix it by pressing the dough bake together. Finish forming the dough into the pie dish with your hands. You can also create fluted edges with your fingers if you desire.

6. Once pressed into the pie dish, gently pierce the dough with a fork all over so it doesn't puff up while baking. Par-bake the crust for 10 minutes and then take it out of the oven.

7. In a bowl, place the eggs and bone broth with some salt and pepper. Beat to combine making sure all the eggs are broken.

8. To make the quiche, place the pie dish on a baking sheet. This makes it easier to transfer it to and from the oven. First layer the filling into the quiche, spreading evening. Then sprinkle evenly with feta cheese. Pour the egg mixture over the filling. Place the quiche in the oven and bake 20 - 25 minutes or until the centre jiggles slightly but is not liquid. If you notice the crust is getting too dark, you can always cover the top with foil. Let cool for at least 10 minutes before serving. Enjoy!