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Organic Chia Crusted Broccoli Zucchini and Tomato Quiche (Variation of Organic Empire’s Chia Crusted Broccoli Quiche)


Organic Chia Crusted Broccoli Zucchini and Tomato Quiche (Variation of Organic Empire’s Chia Crusted Broccoli Quiche)

 Delicious and healthy - this quick makes a delicious spring fling!


Crust:

·      1 1/3 cups organic coconut butter

·      1 1/2 tablespoons ground white organic chia seeds (Grind first, then measure)

·      1/4  teaspoon himalayan salt

·      2 large organic Adam’s eggs

·      1 to 2 tablespoons  organic coconut flour, to thicken, only if necessary

 

In a food processor or mixing bowl, add coconut butter, chia seeds, salt, and eggs. Mix well until the dough is smooth. (If your ingredients are cold, have patience. Stop and process several times until the dough warms up enough to soften the coconut butter.) When the dough is smooth, refrigerate in the container for 15 minutes to allow it to firm up. Don’t chill too long, or it will be harder to roll out.

 

Check the dough consistency. It should be very thick and pliable. If it’s too wet to roll, you can knead it with a tablespoon or two of coconut flour. If it is too thick to roll, beat a fresh egg and add it in increments until the dough is thick enough to press into a pie pan.

 

Shape the dough into a ball.

 

Filling:

·      1-2 Organic Broccoli split into florettes

·      Half punnet baby tomatoes halved

·      1 grated zucchini

·      1 cup grated Cheddar cheese

·      5 Adams Organic Eggs

·      100 mls Organic Milk or Cream

·      1 Spring onion, Sliced.

·      Salt and pepper

 

Preheat oven to 200 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 20cm round. Place in pie pan, fold overhang under, and crimp edge. Place a sheet of baking paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove baking paper and weights.

Meanwhile, in a medium bowl, whisk together eggs and milk (or cream). Add onion, broccoli florets, tomato, grated zucchini and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature with a green salad