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Veggie Quiche

breakfast & brunch comfort food mains & sides recipes Jul 29, 2016

This Veggie Quiche is perfect for a weekend breakfast or brunch. It’s nourishing and satisfying. The vegetarian egg lover will fall in love with this irresistible quiche!



3/4 cup spelt flour + plus a bit to knead

2 tsps. extra virgin olive oil (or virgin coconut oil)

1/4 cup coconut milk (or water)

1/2 tsp. sea salt



4 organic, free-range eggs

1 cup spinach (or kale, bok choy, edible hibiscus, etc)

1/4 coconut milk (or homemade almond milk)

1/2 cup cheese (optional)

2 cloves garlic, minced

1 onion, chopped

1 tbsp. pastured butter

1 tsp unrefined sea salt

Handful fresh basil, chopped (or oregano)

1/2 tsp black pepper

1/2 tsp cayenne pepper

1/4 tsp baking powder

1/4 cup spelt flour

Any other veggies or mushrooms of choice, chopped or minced finely



Preheat oven to 350 degrees. Whip eggs with wire whisk and add all ingredients. Pour into kneaded, rolled out and prepared whole grain crust. Sprinkle cheese (optional). Bake for 35 to 45 minutes or until quiche tests done in center. Allow to cool before serving.

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