Archive

Course: Breakfast

Veggie Quiche with Walnut Crust

DESCRIPTION

“This easy veggie quiche with a walnut crust is a delicious quiche recipe perfect for weekend brunch or even meal prep. The crust is made with walnuts, providing some extra protein (4g/oz) and good fats (like 2.5g/oz of omega-3 ALA).” – Erin Morrissey, Erin Lives Whole

INGREDIENTS

Walnut Crust

  • 1 cup walnuts, toasted in oven at 300 for 10 minutes
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/3 cup avocado oil
  • 1 egg
  • 2 tablespoon cold water

Veggie Quiche

  • 2 tablespoons avocado oil
  • 1/2 yellow onion, diced
  • 1 small red pepper, diced
  • 1 head broccoli cut into small pieces
  • 1 (5ounces) bag fresh spinach
  • 6 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella, divided

INSTRUCTIONS

  1. Combine walnuts, flour, garlic and salt in a food processor. Process until mixture becomes a sandy texture. Add egg, avocado oil and 2 tablespoons cold water. Pulse until dough forms, adding additional water if necessary.
  2. Form a ball, wrap in plastic wrap and refrigerate 1 hour.
  3. Preheat oven to 350 degrees and lightly grease a 9-inch pie dish.
  4. Using a rolling pin on a lightly floured surface, roll out into a 12-inch circle. Gently lay into prepared pie dish. Using tines of fork, poke holes in bottom of crust. Bake for 15 minutes.
  5. Meanwhile, heat 2 tablespoon avocado oil in large skillet. Add onion, pepper, and broccoli; cook and stir 8 minutes or until softened. Add spinach; cook and stir 1 minute or until wilted. Remove from heat.
  6. Combine eggs, milk, salt, and pepper in large bowl; whisk well. Stir in half of the cheese and veggie mixture.
  7. Pour egg mixture into slightly cooled crust and top with other half of cheese.
  8. Bake in oven for 35 minutes or until middle is set.
  9. Let cool 10 minutes before slicing and serving.

Honey Glazed California Walnut Superfood Power Bowl

DESCRIPTION

Sweet and salty honey glazed California walnuts, mango quinoa, plant-based milk, fresh blueberries and strawberries topped with shaved dark chocolate.

Recipe by Chef Jason Knoll.

INGREDIENTS

Honey Glazed Walnuts

  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup sugar
  • 1/4 teaspoon kosher or sea salt
  • 2 cups California walnuts, rough chopped

Mango Quinoa

  • 3 cups water
  • 2 cups quinoa
  • 1 1/4 cups 1/4-inch diced ripe mango
  • 3 tablespoons honey
  • 1/4 teaspoon kosher or sea salt

Toppings

  • 2 cups walnut or other plant-based milk
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 3 tablespoons shaved dark chocolate

INSTRUCTIONS

  1. To prepare Honey Glazed Walnuts, preheat oven to 350°F and line a large baking sheet with parchment paper. Stir together honey, sugar, salt and butter in a large bowl. Add walnuts and toss well to coat.
  2. Spread on baking sheet and bake for 17 to 20 minutes or until golden brown, twice. Let cool, stirring occasionally, then break into small bite-size pieces.
  3. Meanwhile, bring all Mango Quinoa ingredients to a boil in a large pot. Cover and cook over low heat for 12 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, then let cool completely. Cover and refrigerate until ready to serve.
  4. For each serving, place 3/4 cup Mango Quinoa the bottom of a bowl and pour 1/4 cup milk around the edges. Sprinkle 1/4 cup strawberries, 2 tablespoons blueberries, 1/3 cup Honey Glazed Walnuts and 1 teaspoon shaved chocolate.