MEGHAN'S VEGALICIOUS QUICHE

Quiche is one of those decadent breakfast items that always leaves your taste buds satisfied. This version is another gem from Meghan Telpner's new book, The Undiet Cookbook (last week she shared her unreal chocolate pancakes). I love her choice to use the grain Millet, which is a gluten free grain that looks similar to quinoa. It's high in protein & fiber, and makes for a delicious crust. This balanced meal is on of my personal favorites and is the perfect option for those making the transition to a nutrient-dense, plant based diet. Enjoy! 

Vegalicious Quiche

Filling

4 free-range, farm-fresh happy eggs* or one 14 oz block firm organic sprouted tofu

2 Tbsp olive oil, coconut oil, or organic ghee

3/4 cup chopped red onion

1/2 cup chopped red bell pepper

1/4 cup de-seeded and chopped tomato

2 cups chopped spinach

1 cup organic mushrooms, cleaned and sliced (stems removed and discarded)

Pinch of cayenne or dash of hot sauce

Sea salt

1/4 cup sheep’s milk cheddar, cut into 1/2-inch cubes (optional)

Crust*

1 cup millet, soaked 2–4 hours

2 cups water

1 Tbsp coconut oil or organic ghee

* Make It Soy-Free and Protein Powered! Choose the egg option and omit the crust all together. Sure, it becomes more like a tortilla or frittata, but labels are for tin cans. (And I know, millet isn’t really a grain but it functions like one. See the sidebar for more on that dilly of a pickle).

If using eggs / Make It Like So

1. Beat the eggs together in a bowl and set aside.

If using tofu / Make It Like So

1.     Rinse the tofu and wrap it in a clean towel and place on a plate. Lay some heavy books on top to press out the excess water. Cut it into quarters and run it through your food processor until it gets creamy. You may need to add a little water if it’s too dry.

Crust

Make It Like So

1.     In a pot, cook the soaked millet in the 2 cups of water for 15 to 20 minutes, until the grain is soft and the water has been absorbed. Once it’s ready, allow it to sit for 5 minutes, uncovered, then fluff with a fork.

2.     Preheat the oven to 350°F. Grease a 9-inch round pie plate with the 1 Tbsp oil and place the millet on top, pressing it down to about a 1/4-inch thickness and pushing up the edges about 3/4 inch.

3.     While the millet is cooking, prepare the filling.

4.     Heat the 2 Tbsp of oil in a skillet and add the onion. Cook until translucent, about 5 minutes.

5.     Add the bell pepper, tomato, spinach, and mushrooms. Cook for 5 to 8 minutes, or until fork-tender.

6.     If using tofu, add it to the pan and cook for 5 minutes. If using eggs, transfer the veggies to a bowl with the beaten eggs and mix together. Stir in the cheese if you’re using it, along with hot sauce and sea salt.

7.     Pour the veggie + egg/tofu mix into the millet shell and bake at 350°F for 15 to 20 minutes, until firm in the middle. Broil for 2 minutes to crisp the top slightly.

8.     Allow to cool and then cut into perfect little slices of breakfast (or lunch or dinner) deliciousness.

Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.