We have an extra special treat for you this week! Below you'll find a healthy and delicious Vegetable Quiche recipe using our amazing Organic Chicken Bone Broth. This particular recipe comes to you courtesy of Suzanna Roll, wife of Chef Lance Roll, The Flavor Chef! As you can tell, this family knows their way around the kitchen! This recipe is broken into two parts, the pie crust and the quiche mix. So get your ingredients together and preheat those ovens...it's time to cook!
This weekend, visit us at BoneBroth.com and get 10% off your order total with coupon code QUICHE. This coupon is only good from Friday, January 26, 2018 at 3:00pm PST until Sunday, January 28, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Vegetable Quiche with Bone Broth
|PIE CRUST (10-12 inch):|
|1 cup almond flour (fine)||1 cup einkorn flour (can substitute with all purpose GF flour)|
|1/4 cup coconut oil||1/4 cup butter|
|1/2 tsp salt||1/2 tsp baking soda|
|2 tbsp water|
|1 tbsp coconut oil (can substitute ghee or butter or combination)||1 cup The Flavor Chef Organic Chicken Bone Broth|
|1 medium yellow onion, fine dice||1 small red bell pepper, fine dice|
|1 small yellow bell pepper, fine dice||1 cup broccoli with stems, fine dice (use baby broccoli if available)|
|6 cremini mushrooms, fine dice||1 tsp sea salt|
|6 eggs||1/2 cup goat milk|
Note: This recipe can be modified by using all almond meal flour for a gluten free version. It can also be modified using all coconut oil for a dairy free version. This will depend on your taste. In our home, butter is always better and with the einkorn flour we can tolerate the gluten in this heritage wheat.
In a large bowl, combine the dry ingredients. Make a well in the center and add the wet ingredients. Mix them together and then fold in the rest of the dry ingredients into the center to create the dough. Do not over mix if using eikhorn flour. Press the dough into a lightly oiled pie dish. Preheat the oven to 350 degrees. Place the quiche shell in the oven for about 12 to 15 minutes, or until crisp and golden brown. Allow to cool before filling.
After prepping and chopping all of your vegetables, place the coconut oil in a large saute pan on medium heat. Add the onion for a few minutes, then add the bell peppers, mushrooms, and broccoli. Saute for a few minutes and season with salt. Now add the Organic Chicken Bone Broth and cook until all of the vegetables are sufficiently cooked (soft). The broth will allow us to use less milk and will add flavor, nutrition, and protein. Allow to cool.
In a separate bowl, whisk together the eggs, milk and salt. Combine well with the vegetables in the bowl and then add to the cooled pie shell. Bake the quiche for 25 minutes in the oven at 350 degrees, or until the quiche is set.
Serve warm and refrigerate any leftovers to enjoy over the next few days!