Chef Richard and Chef Vikki go head to head in the kitchen to see who can rehab the Bernards’ Papa’s Quiche recipe (grandpa’s creation for an eating contest) with a healthy and equally delicious version!
CHEF VIKKI’S RECIPE: ALMOND CRUSTED VEGETABLE QUICHE
Cook Time 45 minutes
Prep Time 15 minutes
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup melted coconut oil
2 tablespoons cold water
Olive Oil Spray
1 tablespoon coconut oil
1 medium onion, thinly sliced into half moons
2 cups broccoli florets, chopped
1 tablespoon raw pine nuts
¼ cup chopped frozen spinach, thawed and drained
1 small tomato, seeded and diced
1 small jalapeño, seeded and finely diced
1 1/2 cup Egg Beaters
¼ cup grated Grana Padano cheese (or Parmesan if Grana Padano is unavailable)
Pinch of salt
½ teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
In a large bowl, combine the almond flour, salt, and baking soda. Add the wet ingredients into the dry ingredients, and stir until thoroughly combined. Press the dough into a well-sprayed 9-½ inch pie pan
Place the pie pan in the oven and bake for 15 minutes. Remove from the oven and let the crust cool completely in the pan.
While the crust is cooling, prepare the quiche filling.
Heat the oil in a large pan over medium heat. Sauté the onion in oil for 3 or 4 minutes, or until softened. Add the remaining vegetables and sauté until soft, approximately 6-8 more minutes. Turn off the heat and allow the vegetable mixture to cool.
In a large bowl, combine the Egg Beaters and the cheese. Stir in the cooked vegetables, and a pinch of salt. Finally, add the pine nuts to the mixture. Pour the combined mixture into your cooled crust.
Put the pie pan on a baking sheet to avoid accidental spills. Bake on the middle rack of the oven for 30 to 35 minutes, or until lightly golden brow and firm.
Nutritional information (per serving):
Fat calories 190
Total fat grams 21
Sat fat grams 9
Cholesterol mg 5
Sodium mg 390
Total carbohydrates g 9
Fiber g 4
Sugars g 3
Protein g 12