"Light yet satisfying, this quiche works beautifully for breakfast, brunch, or a casual dinner alongside a crisp salad. This recipe delivers gourmet taste with surprisingly simple preparation. The fontina Cheese (which is a creamy, mild Alpine cheese) melts beautifully and adds sophisticated flavor to this quiche. The golden-brown crust provides a hearty and flavorful alternative that will surprise your taste buds."
"Crushed gluten-free crackers and melted organic red palm oil form a flavorful crust for this indulgent spring quiche - no special pastry skills required! You can substitute 1½ cups of any cooked veggies for the asparagus and leeks (it's a great way to use leftovers), and change up the cheese as you like. Preheat oven to 350°F. In a skillet over medium, heat oil just until melted."
"Heat remaining 1 tablespoon oil in a skillet over medium-high. Add asparagus, leek, salt, and pepper. Sauté 3-4 minutes or just until asparagus is crisp-tender. Set aside to cool slightly. In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper. Sprinkle half the cheese over the bottom of the crust. Top with asparagus mixture. Top with egg mixture and remaining cheese. Bake 30-35 minutes or until set and golden. Let stand at least 10 minutes before slicing. Serve warm or at room tempe"
A cracker crust made from crushed gluten-free crackers combined with melted organic red palm oil forms the base for a light, flavorful quiche. Asparagus and chopped leek are sautéed until crisp-tender in remaining oil, then layered over grated fontina cheese in the prebaked crust. A mixture of eggs, milk, and sour cream is poured over the vegetables and cheese, and the quiche is baked until set and golden. Let the quiche rest before slicing. Substitutions include using 1½ cups of cooked vegetables or swapping cheeses to vary flavor.
Read at Alternative Medicine Magazine
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