Healthy, Easy Fall inspired Quiche.

The incredible edible egg. You can boil, fry, bake, poach, baste, whip, even froth an egg into just about 12 million recipes. Did you know they are used in some cocktails AND thought to be the perfect protein? Sorry vegans. If its any consolation, my eggs come from a happy local farm where I know I am always welcome to look the chicken in its beady eye and make sure they aren’t bluffing.

Quiche are unusually easy to make, especially if you prefer not to mess about with a homemade crust, which is also easy. But lets be honest, you might be busy and a store bought crust may be your time efficient option. Mine too. It helps that Wholly Wholesome makes spelt flour pie shells wholly delish.

Quiche is also great for putting left over veggies and eggs for a hearty week-long supply of a good thing. I put leeks,heirloom garlic, fennel root, heirloom tomatoes, broccoli and sharp cheddar in mine. To make it health(ier) minded, I only used 2 whole eggs and 4 egg whites.

Here’s my stuff:

1 small leek, cut in discs

2 cloves crushed/chopped garlic

1 cup sliced fennel root

1 cup slightly (like 2 minutes) steamed broccoli florets

2 small heirloom tomatoes (I used a zebra and a brandyvine)

1/2 cup (or more if you’re cheesy:) of shredded sharp cheddar

butter and olive oil for pan

cumin, paprika, a dash of fresh cracked coriander and plenty fresh cracker pepper

optional: 1/2 sweet onion

Method: Saute’ the leeks and chopped garlic in olive oil and butter for a good 2 minutes on medium/med-low. I love cooking with a little butter and a little olive oil. This is not only for obvious flavor reasons, but also because olive oil alone burns easily. And I think food is too heavy cooked just in butter. Happy compromise.

Okay…so after 2 minutes add the fennel root. While thats cooking down, slice and chop tomatoes and drain out as much liquid and seeds as possible. The broccoli can steam in a rice cooker (granted yours came with the extra attachment) for about 2 minutes. Slice the florets down the middle.

3 minutes or a couple more may have passed by now so add the tomatoes, broccoli and your spices of choice (or mine) and let that merge together for a few minutes. Be mindful as to not overcook, all this with some egg is going in the oven next.

Once this veggie mix is ready…

…pour it evenly into the pie crust.

In a largish bowl, whisk 2 eggs and 4 egg whites OR 1 cup of egg whites (you can get just egg whites at almost any grocery store) with the grated cheese. Then pour the egg/cheese mixture over your veggie quiche filling!

You can bake this with or without a foil cover, I baked without. Leave this in the oven for about 30mins at 375 and you should get something that looks a lil like this:

If you want the cheese to be a little browned, put this under the broiler for a few minutes.

This is yummy, the leeks and garlic really dress the veggies well (and who can argue about the affinity cheddar has with broccoli?) And best of all, its semi-guilt-free! This pie is packed with quality  protein, B-vitamins, fiber, free-radical scavenging antioxidants, healthy fats, minerals (sure, why not?) and has a slow burning glycemic load.

Made in advance, this quiche can provide an energizing (and tasty) blood-sugar friendly breakfast or lunch for at least 4-5 days.

At dinner, it would be complete with a glass of bright, citrus, melon and minerally white wine such as a Riesling, Muscadet or go all out with the bubbly. If you really need some Vitamin C, go ahead and make a mimosa with the bubbly:)

And get creative! Come up with your own fillings and enjoy the convenience and comfort of some QUICHE!