Wednesday, February 26, 2014

Cheddar and Cauliflower Quiche with Quinoa Crust




 
I recently had the pleasure of reviewing the great book: The Great Cholesterol Myth Cookbook.

What a treat! I took longer on this book because I absolutely LOVED it! 
This cookbook is filled with information that everyone should know, yet most of us don't. About 10 years ago I got to read the Fat Fallacy. It changed the way I ate. No longer afraid of real food. Instead, you should be afraid of the processed fake foods that the big food companies try to convince you are healthier. This book touches on that and dives much deeper as well. The doctors that wrote the book, argue that fat—often curtailed on traditional low cholesterol “heart-healthy” diets—is not the enemy and may in fact be part of the solution. The book includes 100 delicious and nutritious recipes that will prevent and reverse heart disease and give you back the foods you thought were gone forever. The recipes are very easy to follow. You will do you, and your family a favor by picking up this book. 


I adapted today's recipe from The Great Cholesterol Myth Cookbook. With only 360 heart healthy ingredients per serving. This quiche is full of nutrients and comfort at the same time. Enjoy!

Gluten-Free Cheddar and Cauliflower Quiche with Quinoa Crust
6 servings

1 cup quinoa
2 Tbsp Olive oil
1 red onion, diced
1 Tbsp chopped garlic
3 cups swiss chard, roughly chopped
2 cups cauliflower florets
1 cup sharp cheddar cheese
12 eggs
2 cups milk
2 Tbsp fresh thyme leaves
1/2 tsp sea salt
black pepper to taste
1/4 cup parmesan cheese

Preheat the oven to 350 degrees F. 
Rinse the quinoa well and set aside to drain. 
Heat the oil in a pan over medium heat. Add the onion and garlic and saute until the onion begins to brown. 
Add the Swiss chard and cauliflower and saute for 1 minute, then turn off the heat. 
Cool slightly. 
Transfer the mixture to a lightly greased 9x13 inch baking dish and spread evenly. 
Top with cheese. 
In a large bowl, combine the eggs, milk, thyme, salt, and pepper, and rinsed quinoa and whisk until thoroughly combined. Pour immediately over the cheese topped vegetable mixture. 


Bake the casserole in the oven for 40 minutes. Remove the casserole from the oven and sprinkle the Parmesan on top. Return to oven and bake for 5 more minutes to melt the Parmesan. 

Let rest for 10 minutes before you serve. 
If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

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