I confess that I prefer savory vegetarian meals to virtually all others. Unless we’re talking about a meat centric dish, i.e., barbeque, most meat based protein (bacon excepted) serves mostly as a seasoning deliver system.
If I want to taste sausage and eggs for breakfast, I grab the eggs, sage, thyme, garlic powder, a smidge of fennel, some black pepper and, “Presto!” a couple of shakes later and my scrambled eggs taste like sausage and eggs. I’ve scratched the sausage flavor itch without the pork fat and without stressing my body to digest several ounces of pork.
My point you ask? It’s not to convince you to stop eating meat but that’s not a bad idea. No, my point is that most meat is almost tasteless and, without seasoning is actual rather bland. What would some of your favorite meals taste like if you removed the seasoning? Think about breakfast sausage without sage, or crispy tacos without cumin and chili powder or Tandoori chicken without ginger! Pretty bland, right? Right.
My wife Stella (so not her name) enjoys ordering fully loaded mustard cheeseburgers and as soon as they arrive, removes the patty and eats the rest. She tastes the mustard, the tomato, the crisp bite of lettuce and dill pickle, the grilled onions, and the melted cheese. Without the meat, it’s just a texture difference, the burger tastes basically the same and you avoid all that extra fat.
This recipe has been a staple around here for years. Every overnight guest that has ever stayed at our house gets served some version of this quiche for breakfast. I make it up the day before, store it in the fridge and pop it into a hot oven to cook while everyone wakes-up with morning tea. It’s a wonderfully savory and satisfying breakfast and leftovers will disappear as a light dinner with a side salad.
Savory Quinoa, Kale and Parmesan Quiche with Brown Rice Crust
Prep Time: About an Hour
Cooking Time: 40:00
What you need:
A Pie Pan
A Large Skillet
A Large Mixing Bowl
A Wire Whisk
A Spoon for Stirring
A Cleaver or Kitchen Knife
1.5 cups cooked brown rice
1-cup Parmesan cheese
1 large egg
1 TBS Butter
The Slowly Sautéed Filling:
1 small red onion / dice small and sauté
Half dozen mushrooms, diced small – white or brown
1 nice clove of garlic
Kale (curly) – 1.5 to 2.0 cups, chopped fork size
The Cold Filling:
2 large eggs
3 triangles of Laughing Cow cheese or .25 cup cream cheese
.5 cup cooked quinoa
1-cup sharp cheddar cheese
3 or 4 nice springs of fresh rosemary leaves, chopped small
Salt and pepper
Instructions: / Preheat the oven to 350 Fahrenheit.
Heat the oil in the skillet and slowly begin to sauté the onions. When translucent add the mushrooms. These mushrooms add a nice meaty texture to our quiche as they cook. The water inside the mushrooms eventually burns off and they will begin to sauté. Continue to cook and when the onions start to caramelize add the garlic and chopped kale and sauté until the kale is wilted. Set off to cool.
Make the Crust:
In your large mixing bowl combine the brown rice and Parmesan Cheese; add the egg and stir to combine. Smear the tablespoon of butter into your pie pan and when coated, pour the combined rice mixture into your pan, patting the mixture into place until the bottom and sides of the pan are lined with the rice/cheese mixture.
Fill the Crust:
In the same bowl you just used to make your crust, crack the two eggs and add the Laughing Cow cheese wedges. Whisk until blended. To this egg mixture add the quinoa, cheese, fresh chopped rosemary and the entire contents of your now cooled skillet, add salt and pepper and stir to combine. Pour and smooth this mixture into your prepared pie pan.
Bake for 40:00.