TURKEY BACON VEGETABLE QUICHE – WENDY BLANCHARD, M.S.

Gluten Free Dough (see recipe below)

2 cups Organic Kale, cooked
1 cup fresh organic zucchini, shredded
3/4 cup organic sweet onion, chopped
1 cup organic bell pepper, diced
6 pieces Organic Turkey Bacon, cooked and crumbled
4 Organic eggs
1/2 cup plain goat cheese, crumbled
1 cup dairy free mozzarella style shreds
1 Tablespoon fresh, natural parsley
1/2 Tablespoon fresh, natural mint
5 oz. Rice or Almond Milk
2 1/2 teaspoons Olive Oil
1/4 teaspoon Sea Salt
1/4 teaspoon black pepper

INSTRUCTIONS:

1.  Prepare pastry shell.
2.  Cook turkey bacon, and in a large skillet, sauté the vegetables with spices.
3.  In a large bowl, whisk the eggs, milk, salt, and pepper.
4.  Using a slotted spoon, transfer the vegetables to egg mixture.  Stir in dairy free mozzarella cheese and turkey bacon.
5.  Pour into crust.  Sprinke with goat cheese.
6.  Cover edges loosely with foil and follow time baking directions in pie crust recipe below. Insert a toothpick into the center to ensure that it is cooked. Let stand for 5 minutes before cutting, and serving.

PIE CRUST:

1/2 c. non-dairy shortening
3 T. Rice milk
1 1/2 c. all purpose gluten free flour
1 t. Sea salt
2 T. Agave

INSTRUCTIONS:

Combine flour and salt, and Agave. Cut in shortening using a pastry blender or food processor until mixture looks like  coarse meal. Add milk, one tablespoon at a time, while blending, until all ingredients are moist. Place dough onto wax paper and flatten with the palm of your hand. Then, place another sheet on top and roll out to desired size. Remove the top sheet and carefully invert into a pie pan.

If you’d like to bake the pie crust alone, bake at 400 degrees for about 15-20 minutes. If you are adding a pie filling, bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees for an additional 40 minutes.

To your good health! 

Wendy

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