I'm very impatiently sitting at my desk today studying. Why does inflammation and plaque formation have to take precedence over fun things like being outside, cooking, reading... anything but studying.
So why am I writing a blog post if I should be studying?
Because I negotiated a deal with myself. Finish a 24 page research article and a quiz and then reward myself by writing a blog post and going on a walk.
That was a fair deal, right?
I'll consider it my union allowed 30-minute "lunch" break.
Don't get me wrong, I LOVE learning but sometimes the have-to's just don't feel like want-to's. Seems that problem only occurs when a deadline is in front of me and there's no time left for dilly dallying. God didn't gift me with my sister's amazing ability to get things done perfectly at the last minute.
Okay, time to transition from studies and move to this Spring Quiche...
One of the things I'm beginning to love about Washington is the constant supply of greens. What I used to call winter greens in the South seem to still be plentiful well into a Washington spring and to be honest, I'm pretty sure we've still got last summer's kale growing in our garden.
This quiche makes use of any greens your garden, fridge, or CSA has available, and can truly be used as a template for any number of vegetables. The oat bran and the tofu are great for lowering cholesterol levels, and when paired with the greens, serve up a nice amount of fiber, vitamins, and minerals.
If I could only use one word to describe this quiche it would be HEALTHY but we want to eat food that is more than just healthy. They say we eat with our eyes first and I might be a bit biased but... this quiche is pretty-darn nice looking (thanks to my sister). Looking at these pictures while sitting here and writing has definitely got my salivary glands going.
Breakfast? Lunch? Dinner?
You choose- enjoy!
Spring Quiche - serves 8
1 leek, thinly sliced
1 green garlic or garlic clove, thinly sliced or minced
5 cups mixed greens (kale, collards, turnip, mustard etc.)
4 large mushrooms, sliced
1 block firm tofu
3/4 cup unsweetened soy milk (or milk of your choice)
3 tablespoons nutritional yeast
1 teaspoon granulated garlic
3/4 teaspoon salt and fresh ground black pepper (or to taste)
1/4 - 1/2 teaspoon crushed red pepper
1. Preheat oven to 350 degrees.
2. Combine all crust ingredients in a small bowl and stir until combined.
3. Press crust ingredients onto bottom and sides of a shallow tart pan. Place into the oven and bake for 6-8 minutes (while you prepare the filling ingredients).
4. Place the leek, greens, mushrooms and garlic in a skillet and saute until the greens just begin to wilt. Remove from heat and spread evenly over the crust.
5. Place the tofu through red pepper in a food processor or high speed blender. Process until smooth.
6. Pour tofu mixture over the greens. Gently mix the greens into the tofu mixture.
7. Place quiche into the oven and bake for 30-35 minutes or until the quiche is set and golden.
198 calories, 12g fat (1g saturated, 3g monounsaturated, 2g polyunsaturated), 317mg sodium, 16g carbohydrate, 6g fiber, 12g protein
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce
we are able to use in our recipes.