Welcome to the November 2012 Natural Living Blog Carnival: Healthy Holiday Meals.
This post was written for inclusion in the monthly Natural Living Blog Carnival hosted by Happy Mothering and The Pistachio Project through the Green Moms Network. This month our members have written posts about how they are making healthy choices during their holiday celebrations.
The holidays are quickly approaching and with Henry and my own food sensitivities combined, finding tasty recipes has taken some digging. I recently came across a recipe for quiche that I tweaked to fit my needs and served it at a brunch. It came out delicious so I would like to share it with you. I plan to make it for our Christmas morning breakfast.
No Cheese Quiche
For the Crust:
1 1/4 cup all purpose flour (or 1 1/2 cup rice flour)
1/2 cup cold vegetable shortening
1 teaspoon salt
3 tablespoons ice water
For the filling:
4 eggs beaten
1 cup almond milk
1 package frozen chopped spinach defrosted and drained
1 package button mushrooms sliced
1 onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
1. To make the crust, combine salt and flour in a large bowl. Cut in vegetable shortening with a pastry cutter or two butter knives. Add water one tablespoon at a time until the dough forms into a ball. Wrap and refrigerate for at least one hour.
2. After dough has been refrigerated for an hour, roll on a floured surface. Transfer to a 9″ pie pan.
3. Preheat oven to 350°F. In a large saute pan heat the olive oil. Saute the onion and garlic until translucent. Add the mushrooms and spinach and cook until heated through. Season with salt and pepper. Spoon into pie crust.
4. Beat eggs with the almond milk. Add salt and pepper to taste. Put the egg mixture over the vegetables.
5. Bake for 45 minutes or until the egg has set and browned.
Visit Happy Mothering and The Pistachio Project to learn more about participating in next month’s Natural Living Blog Carnival!
Please take some time to enjoy the posts our other carnival participants have contributed: