WHOLE FOODS QUICHE RECIPES

Steps:

• Preheat oven to 350°.
• Add 3 tablespoons of water to a large frying pan.
• Sauté the onions, mushrooms and celery on medium high until the onions are translucent.
• Add the kale, sundried tomatoes and sweet potatoes to the mixture and cook for another 5-10 minutes adding a little water as it cooks to keep the veggies from sticking to the pan. 
• Add the remaining ingredients except for the pepper to a blender and blend until smooth.
• Mix the cooked veggies, pepper and blender mixture together in a large mixing bowl.
• Line the edge of a 9 inch springform cheesecake pan with parchment paper or oil lightly.
• Pour mixture into the springform and smooth the top.
• Bake for 55-60 minutes.
• Let cool for 10 minutes before removing the springform ring.

Steps:

• Preparing the crust for quiche: Mix the flour and salt together into a mixing bowl. Add the butter and blend until there is a course crumb consistency. Add water until the crumb mixture comes together to form dough. Store the dough in plastic wrap in the fridge until you are ready to use it or at least for half an hour. Lightly flour your work surface. Roll the dough until you have a 30cm diameter circle. Fit the dough into a pie dish slightly smaller than the 30cm diameter. Trim the edges. Prick the dough with a fork. Line the dough with tin foil. Bake the crust for 10 min at 190°C. Preparing the filling for quiche: In a small bowl whisk the eggs, milk, thyme and pepper. Pour into the baked crust. Sprinkle the meat/chicken and cheese over the top. Bake for 30 minutes at 190°C.