This is really a recipe for the crust. You can quiche it up however pleases you.
1 head of cauliflower 5-6 eggs (2 for crust, the rest for the quiche) Herbs (I used 1 tsp oregano and 1 tsp smoked paprika) 1/2 c cream (ish) 1 pound shrimp peeled, deveined, and chopped 1 c chopped kale 2 tomatoes, seeds and juice removed, chopped 1/2 red onion 2-3 cloves garlic 1/2 pack asparagus chopped 1/2 c chopped fennel bulb and stalks Cut cauliflower into manageable pieces and run through the food processor to "rice" it. Cover baking sheet with foil and spray with cooking spray. Roast cauliflower in a 400 degree ove for about 10 minutes. Remove cauliflower. Place a kitchen towel or cheese cloth in colander and pour cauliflower in. Let cool. Heat frying pan and saute onion, fennel, and asparagus. Let them soften a bit and add tomato, kale, and garlic. Saute' a bit and deglaze with a small amount of chicken stock. Turn down the heat and cook the kale down. Take the cauliflower towel and wring it out to remove water from veg. Beat the 2 eggs and add herbs. Add cauliflower and stir. Spray a deep dish pie plate with cooking spray and put cauliflower mixture in. Carefully press the mixture into the bottom and sides to look, like a pie crust. Bake in the oven for 10 minutes or until lightly brown. Beat remaining eggs and cream. Set aside Heat a pan and add butter. Saute shrimp pieces until they turn pink. When crust is ready, drain all liquid from veggie and add to crust. Drain liquid from shrimp and add. Pour eggs/cream over quicke and bake in the oven for around 30 minutes. Check to make sure it's done/not burned. The crust ABSOLUTELY replaces a pie crust. It's low cal, gluten free, and dairy free!!!!
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We took a trip to Chatham VA recently and all took turns cooking for each other. These green beans blew me away so I've tweaked them a bit and am now sharing them. SOOOO GOOD!
1 pound fresh green beans 1 Tbsp butter 1/2-1 box of grape tomatoes halved 3/4-1 c chopped mushrooms (the first time I made these I had fresh morels, second time portabellos) 1/4-1/2 red onion sliced 2-3 cloves garlic Good pinch sugar 1/2 1 tsp dried basil 1/2 tsp coriander Snap the green beans and boil them to desired doneness. I like the al dente. Melt butter in frying pan and brown onions. Add tomatoes, mushrooms and garlic and stir until done. Add the spices and sugar. Drain green beans and add to pan. A little water left on the beans is a good idea. These are amazing! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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