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What is a quiche without eggs? — a quiche made with love for someone who can’t have eggs! And it’s delicious! My youngest son can’t have eggs; but we all can. I also have a daughter who can’t have dairy. Sooo…. What’s a mama to do? Sometimes I make three quiches: one without eggs, one without dairy and one with pure grass-fed cream. Thankfully we can all enjoy the delicious grain-free crust.
One way to make egg-less quiche is with soaked nuts or seeds, and no cheese or dairy. This way both my kids with different allergies can have the same meal. Certainly you can add cheese if it’s tolerated. I soak my nuts first, to reduce phytic acid. It’s an easy overnight process which takes less than 5 minutes. (See the how-to below in the Recipe Notes section.)
Because it’s spring and I’m using produce that’s local, this lovely creamy hot savory treat is filled with mushrooms and asparagus. Certainly, if anything is flexible, it’s a quiche. So if you want to fill yours with veggies that you have, go for it! Just saute them a bit first and they’re good to go.
- 1 bunch fresh asparagus 2" cut from bottom of stalks, then cut into 2" sections
- 1/2 lb. wild or shitake mushrooms, sliced (button or crimini work fine too)
- 1 1/2 cups soaked macadamia nuts see note below
- 3/4 cup bone broth plus possibly 1-2 T. more to achieve the right consistency
- 2 T. avocado oil or preferred cooking fat
- 2 T. extra virgin olive oil
- 1 T. fresh lemon juice
- 2 tsp. nutritional yeast optional if on GAPS
- 1 tsp. sea salt, divided
- 1 clove garlic cut in half
- 1 tsp. sustainably-sourced gelatin, Great Lakes or Vital Proteins
Place dry ingredients in food processor and pulse briefly to mix. Nest coconut oil and honey on top of dry ingredients.
Pulse all ingredients for 30 seconds or until the meal just begins to clump. Dump into pie plate, spreading out and patting down evenly. Crust should come up 1" on sides of pie plate. Refrigerate while making filling.
Place nuts and broth into high-powered blender. Add olive oil, lemon juice, nutritional yeast, gelatin, 1/2 tsp. sea salt and garlic. Blend on medium-high speed 50 seconds, or until puree is totally smooth. Add 1-2 T. additional broth as needed so the blender can run smoothly. Set aside puree.
Heat avocado oil in large cast iron skillet. Add asparagus, mushrooms and remaining sea salt, stirring briefly. Cover and cook over medium heat 10 minutes.
Remove lid and saute, turning heat to low, an additional 10 minutes. Turn off heat and separate out all the asparagus tips and 1/3 of the mushrooms for decorating the top of the quiche.
Pour half the nut puree into chilled crust, spreading it out evenly. Top with all the asparagus stalks and 2/3 of the sauteed mushrooms, spreading the veggies out evenly. Spread final puree over these veggies and top decoratively with asparagus tips and sauteed mushrooms.
Bake in preheated oven 35 minutes, or until edges are golden and center is cooked through.
Allow quiche to rest 15 minutes if you wish to serve it hot. You can also serve it warm or chilled. The gelatin in the crust and filling sets up more when it is cold.
To soak macadamia nuts overnight, place in bowl with water to cover by 2" and 2 tsp. sea salt. Stir. Leave out at room temperature. When ready to use nuts, rinse well in colander and proceed with recipe. (Pine nuts can also be used in this recipe. Walnuts would be fun and delicious. If you use cashews, only a one hour soaking without salt is required.)