This extremely easy gluten-free, Paleo & SCD-friendly quiche is a stunningly good way to both have veggies, protien and something luscious any time of the day! Given that I am not a fan of early morning cooking, a quiche to have in the morning is to be cherished, and it is so complete and filling and nutritious that I am excited to share it.
Remember: cooking is super-prosperuos in feng shui. And from the perspective of energy, what we cook ourselves we infuse with our own energy. Cooking is an act of self-love in so many levels, I am such a believer in food-shui! If you don’t typically cook, you might find this to be a revelation!
I should have entitled this awesome quiche: how to squeeze the water out of vegetables!
Or: how to shred things!
But, once you have your method together, it will be second nature to do both!
To make the zucchini crust (I found this HERE and adapted a new technique to make it) you will need:
- sea salt
- two average size zucchini
- one jumbo egg
- 1 and 1/2 tablespoons of coconut flour (I get mine at Trader Joes)
- and 1 tablespoon of melted and cooled grass fed butter OR coconut oil (*I prefer butter)
- cheesecloth (*trust me, this is with cheesecloth)
Shred the zucchini on a simple aluminum hand grater (*or however is best for you)
Sprinkle on some se salt (a few shakes, nothing crazy) and let it rest 10-15 minutes to start extracting the water from it.
Now, gather up all the shredded zucchini and lay a big piece of cheesecloth other it.
Use your hands to envelope the whole mountain of zucchini in the cheesecloth so that you have it all in the cheesecloth like a giant tea bag would hold tea leaves.
Using one hand to hold the sack of cloth together, use the other to squeeze all of the water out of the zucchini. Don’t be shy. A whole lot of water will come out.
One you have wrung it out well, transfter this back into a dry bowl and add the rest of the ingredients, mixing extremely well so that you have no lumps of coconut flour.
Press this with a fork into a 9″ round deep-dish pyrex that is oiled with butter or coconut oil or another medium size deep pyrex to create a crust that lines the bottom.
Bake this at 400 degrees for 10 to 12 minutes. It shouldn’t get too brown lest it should burn.
Take it out to cool a bit as you make the filling!
The Broccoli Cheese filling:
6 jumbo eggs
4 cups of frozen organic broccoli florets thawed at room temp for a few hours (or microwave it and let it cool, but I loathe microwaves personally) … you can chop these more in a food processor or with scissors, or leave them in bigger chunks as I do!
1 1/2 cups of shredded sharp cheddar cheese (an average size brick, about 5 oz or so, shredded again on that hand grater)
4 tbs melted and cooled grass-fed butter (*or 1/4 cup coconut milk, I prefer butter!)
2 tbs coconut flour
and some seasonings you like, if you like. I keep it simple.
Chop up and sautee the shallot in a bit of butter or oil until it is just starting to brown. Let it cool while you make the rest!
Do the same thing with the broccoli that you did with the zucchini— wring out the water using a big piece of cheesecloth.
Crack all the eggs into a big bowl. Whisk them up until they are frothy. Add the butter (or coconut milk), coconut flour and any seasonings you want to add and whisk it for a white to avoid those dreaded coconut flour lumps.
Now, using a big spoon, fold in the cheese, the shallots and the broccoli florets.
This goes on top of your crust and back into that 400 degree over for 20 minutes or so, checking frequently. You will know when it’s done— just about browned on top and totally solid rather than jiggly!
Let it cool before cutting… and store any leftovers in the refrigerator, covered, for a few days (it won’t last that long though!)
Enjoy! xoxo Dana
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