Crust Free Leek, Spinach and Kale Quiche
Let’s face it after a month of over indulgence it is time to cut back on the addictive carbohydrates and here is a great solution with the crust free quiche. As the crust is essential for encasing the quiche I have come up with a high protein and very healthy alternative made of milled chia seeds, milled flaxseed and ground almond.
Chia seeds not only have great health properties: chia is a seed, not an extraction from another ingredient, but the actually vital food in itself. Chia is a protein, bursting with Omega3, contain high level of good fiber and natural antioxidants. Chia also works as a binding agent when adding liquid or heating and becomes like a jelly. In this recipe the milled chia seeds do the same when baked being important to ensure the wet mixture do not escape the pie pan!
Make Time: 1 hour for freezing pie pan and 45 minutes of preparation including cooking
Allergens: almonds (nuts), butter (dairy), eggs (egg), cream fraise (milk), cheese (milk), feta (milk)
For the ‘crust free’ base:
15 gram melted butter
1 tablespoon milled chia seeds
1 tablespoon milled flaxseed
1 tablespoon ground almond
Pinch of salt and freshly ground pepper
For the filling:
1 glove garlic
2 medium size leeks
50 gram of young kale
50 gram of spinach
Small handful finely chopped dill
Pinch of freshly grated nutmeg
4 large organic eggs
100 gram cream fraise
80 gram grated cheddar (or gruyerre)
80 gram of feta cheese cubed (optional)
Mix together milled chia seeds, milled flaxseed and ground almond, season with salt and pepper. Melt the butter and grease thoroughly a 8 inches pie pan. Add the seed mixture and turn the pie pan in the palms of your hands until the sides and base are fully covered in the mixture, any excess seeds spread evenly on the base. Leave pie pan to rest for 1 hour in the freezer. When seeds are frozen they will look like this:
To prepare the filling firstly finely chop the garlic (all the health properties of garlic kicks in at full force by letting the garlic rest after chopping on the board for 10 minutes). Turn the oven on to 220 degrees C. Peel the first layer of the leek and discard, chop off the very green tops and discard, then cut the remaining steam into ½ centimeters slices. Rinse in running cold water and leave to rest in a colander. Rinse baby kale and baby spinach and leave to rest in a colander.
Add olive oil to a sauté pan, gently fry off the garlic, add leeks and cook on medium heat until soft and bright green, add kale and spinach, stir, season with nutmeg, salt and pepper and finally add dill. Take the mixture of the heat to cool for a few minutes. Add egg and cream to a bowl, whisk until smooth, season and put aside.
Remove the pie dish from the freezer. Add dry mixture to pie pan, with a spoon gently press it up against the side of the pie pan to ensure the pie is leak proof. Add the cubed feta cheese. Pour the egg mixture on top and bake in the oven for 20-25 minutes until it is set.
Take the pie out of the oven, let it cool in its pan for 10 minutes, remove outer ring and transfer from its base to a serving plate. Cut into 4 triangle pieces and serve with a green salad.