Leek and Mushroom Quiche
Finally, I am sharing this delicious recipe with you. I hope you enjoy quiche as much as my family does. This recipe is fantastic because, first - it’s delicious! And secondly, it’s filled with a diversity and pre and probiotic foods. Why is this important? Well, the more diversity you add into your diet, the greater chance the bacteria you want in your gut will thrive. And what’s better than eating food that tastes good and is good for your gut? That is my language.
Well, my old self would always order quiche of the day for brunch. Unfortunately nowadays, I‘m avoiding gluten, lactose, and most grains … which means any restaurant style quiche is a no-no. So here’s a brunch favorite altered to be gluten free, refined sugar free and lactose free. I hope you enjoy!
You’ll need …
Pie crust (click here for oat flour crust)
2 Tbsp EVOO
1/2 shallot, minced
1 clove garlic, minced
2 leeks, cleaned and sliced into thin rings
4 large mushrooms, chopped
1/4 tsp salt
1 pack of Farmers Cheese (7.5 oz)
1/8 c SCD yogurt, or plain greek yogurt
1/2 c dairy free milk (I used organic, non GMO, unsweetened soy)
Aged parmesan, shredded - to sprinkle on top of mixture
Stem of basil, loosely chopped
What to do …
Heat oil on pan. Once warm, add shallots and garlic. Mix until fragrant.
Add leeks and mushrooms. Add salt.
In a medium bowl, add eggs, cheese, yogurt, and dairy free milk.
With a hand mixer on medium speed, blend all ingredients until well combined.
Pour mixture into blind baked pie crust. Add shredded parm cheese and fresh basil.
Bake at 350* for 20-30 minutes, or until the center of the quiche no longer jiggles.
Allow to cool, and enjoy!