Quiche is the perfect recipe when you have to feed a group, are meal planning, want leftovers, or need a simple breakfast that is packed with nutrients. Most people are familiar with a standard quiche and its ingredients.
We decided to switch it up a bit for those who want an extra boost of protein and even more nutrition added into their meal. We used hemp hearts for the quiche crust, which provide a nutty, flaky texture and many other benefits.
Hemp hearts are loaded with healthy fats, vitamins and minerals like iron and zinc, and contain 10 grams of protein for every three tablespoons. For being a plant-based protein, that's a ton! And those benefits don't even touch on all of the other amazing nutrition loaded into this delicious, filling recipe. Our vegetarian-friendly dish is also great for making ahead of time (take it from us–we immediately ate this in our office the day after preparing) and serves between six and eight folks.
So let's cut to the chase, because this recipe is too good to pass up.
What you'll need:
|Hemp Quiche Crust||Quiche Filling|
1 cup of Carolina Hemp Company's hemp hearts
|1/2 of a yellow onion, diced or chopped|
1 1/3 cup of flour
1 red or green bell pepper, diced
|1/4 teaspoon of salt||~5 ounces of spinach
(Half of a standard 10 ounce bag of spinach, so feel free to eyeball it!)
|1/2 teaspoon of garlic, minced||6 eggs|
|1/3 cup of olive oil||3/4 cup of of milk (or milk alternative)|
|1 egg||1 standard 8 ounce ball of mozzarella, chopped or diced|
|~2 tablespoons of cold water||1 teaspoon salt & pepper|
What to do:
Making dough for the quiche crust:
- Toast hemp hearts in the oven at 325 for 10 minutes. Keep an eye on them as some ovens may vary in heat distribution.
- In a food processor, combine the garlic, flour, toasted hemp hearts, and salt. The finished combination should be granular in consistency.
- Add the egg, oil, and cold water into the food processor to combine into a dough. You can add in small increments of water if the dough is still too dry.
- Remove the dough from the food processor. Roll the dough into a ball and wrap it in a clean, damp cloth or cling wrap. Refrigerate for one hour.
- Preheat the oven to 350 and grease your pie or baking pan.
- Once the dough is ready, use a rolling pin on a floured surface to flatten and create a disk-like shape from the dough.
- Place the dough into a 9 to 10 inch pie pan and pierce multiple spots with a fork.
- Bake the dough in the pan for 15 minutes then remove from the oven to cool slightly. Keep the oven on for the next steps.
Filling the quiche crust:
- Heat the other portion of olive oil in a frying pan, then add the prepped onion and peppers.
- Sauté them until they're soft, then add in the spinach and cook until it's wilted.
- In a large mixing bowl, whisk together the eggs, milk (or milk alternative), and salt and pepper.
- Add the sautéed veggies and half of the diced mozzarella to the mixing bowl. Stir to combine.
- Pour the mixture into the quiche crust and top the liquid with the rest of the diced mozzarella.
- Bake for 35 to 45 minutes, or until the center of the quiche is solid, checking occasionally. Try using a toothpick or sharp knife to pierce the center if you're unsure. The toothpick or knife should come out without liquid or much residue stuck to it.
For an extra kick, we suggest serving this quiche with freshly sliced jalapeños on the side!