Quiche with a Rutabaga Crust 👩🏻🍳
I enjoyed this as a Saturday brunch with a cinnamon almond milk cappuccino!
What’s a rutabaga?
Rutabaga, also known as Swedish turnip is a root vegetable in the Brassica family (cruciferous vegetables). It has a milder taste than turnip – almost like a potato. It is high in vitamin C and fiber, and good source of potassium, calcium, magnesium and vitamin E.
Quiche with a Rutabaga Crust Recipe:
(makes two 9-inch pies)
Ingredients for the Crust:
🥧 1 rutabaga, shredded
🥧 Flax-egg (2 tbsp. ground flax seeds mixed with 6 tbsp. water, mix & set aside)
🥧 Spices: garlic, sea salt, pepper, paprika, basil, parsley, onion flakes
Ingredients for the egg-mixture:
🍳 10 eggs (choose organic & pasture raised)
🍳 ~ 1/4-1/2 cup unsweetened almond milk (start small and you can always add more if need more liquid)
🍳 3 sweet Italian peppers, chopped
🍳 1 white onion, chopped
🍳 4 garlic cloves, minced
🍳 1/2 cup mushrooms, chopped or sliced
🍳 2 cups kale, chopped (or use a mix of spinach, kale and arugula)
🍳 ~ 1/4 cup green onions, chopped
🍳 Spices: sea salt, pepper, red pepper flakes, turmeric
🍳 1-2 tsp. e.v. olive oil (for sautéing veggies & coating pie dishes)
**If vegan, use organic tofu & almond milk instead of egg!
Directions:
🍴 Add all the crust ingredients together in a bowl and mix.
🍴 Coat pie dishes with a little oil (~ 1/4 tsp).
🍴 Transfer crust mixture to pie dishes and spread evenly and up the sides of pie dish
🍴 Bake at 425*F for 15 mins.
🍴 Meanwhile, heat pan at medium-low and sauté onions and peppers.
🍴 After ~ 5 mins., add garlic and mushrooms and spices.
🍴 After another ~ 5 mins., add kale and green onions and cook for ~5 mins then remove from heat.
🍴 In a bowl, add eggs and milk and beat mixture. Add a sprinkle of black pepper.
🍴 Add veggie mix to bowl of eggs/milk.
🍴 Once crust is done, add veggie-egg mixture to each pie-dish evenly.
🍴 Bake at 350*F for 20-30 mins. Check it at 20 mins. to see if it’s firm or liquid.
🍴 Enjoy!
Notes:
I topped my piece with @sietefoods jalapeño hot sauce!
This keeps in the refrigerator for a few days, so a good meal prep dish/weekend brunch!
You can also reduce this recipe to just make 1 pie, but I had a big rutabaga to use so 2 pies it was… or you can save half of your shredded rutabaga to make hash browns for another day.
🥧🍳
