Autumn Quiche with Paleo Crust

It’s a lazy Saturday morning and I have a bunch of random vegetables laying around, so you know what what means- QUICHE! I haven’t made a quiche with a crust for a long time, and now that I’m avoiding gluten, I needed to conjure up a new recipe. I found a recipe from Paleo Running Momma that uses a combination of gluten free flours, but sounded simple enough. I tweaked it just a tad, and it came out wonderfully. This crust is quick and easy, and doesn’t require any rolling out!

I had some turkey sausage and fresh sage to use, so I thought I’d combine some autumn flavors for a hearty and filling paleo breakfast. Like my other quiche recipe, you can use any vegetables and meat you have on hand and as long as you stick to similar measurements, it will turn out great! For example, I used leftover cooked acorn squash as the carb-y vegetable in my quiche, but hash browns or leftover roasted potatoes would be great too!

I tried something new today by not adding any milk to the egg mixture and really liked the results. It came out a little richer, and had amazing flavor. The pinch of smoked paprika adds a nice amount of heat that perfectly compliments the flavors of the turkey sausage and fresh veggies. Matt is a tough judge when it comes to quiche, as he is not a fan of eggs, so his seal of approval this morning was a real success.

Quiche1

 

Quiche2

Autumn Quiche with Paleo Crust

Makes 6-8 servings

For the crust:

1 C almond flour

2 T coconut flour

2/3 C tapioca flour

1/3 C cold ghee or vegan butter

Pinch sea salt

1 egg

For the filling:

1 C cooked squash, cubed (or substitute with hash browns or cooked potatoes)

1/2 bell pepper (about 3/4 C) diced

1/2 yellow onion (about 3/4 C) diced

3/4 lb turkey sausage

1 t fresh sage, chopped

6 eggs

Salt & pepper

Pinch smoked paprika

Method:

Preheat oven to 375°.

For the crust, combine all ingredients in large mixing bowl and use pastry cutter or two butter knives to cut butter and egg into dry ingredients. When dough starts to form, use clean hands to knead. Turn dough into pie dish and lightly spray your hands with nonstick oil. Press crust onto bottom and sides of pie dish lightly, until evenly distributed. Pierce with a fork to prevent crust from rising, and bake in preheated oven for 6 minutes. Set aside to cool slightly, and lower oven temperature to 350°.

In medium skillet, cook sausage until no longer pink, breaking up into small pieces as it cooks. Drain fat and discard. Add onion and continue to cook for about 2 minutes, until onion starts to turn translucent. Add bell peppers and season with salt and pepper. Turn off heat. Add squash or leftover potatoes to pie dish, sprinkle sage, and add mixture from skillet, distributing evenly over crust.

Quiche4

 

Quiche 3

In large mixing bowl, whisk eggs, salt, pepper, and smoked paprika, and carefully pour into pie dish. Bake at 350°  for 40-45 minutes, until nice and brown on edges and eggs are completely set completely in middle of quiche. Let sit at room temperature for about 5 minutes, and use knife to loosen crust from sides of pie dish for easier serving. Garnish with fresh parsley and serve. Enjoy!

Tip** for a nice golden top, turn oven to broil for last 5 minutes of cooking. Watch quiche very carefully during this step so it doesn’t burn!

Spiced Apple Muffins (GF & Nut-Free)

Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways to enjoy them and muffins was first on the list!

Most gluten-free muffin recipes center around the use of almond flour, but since I have some nut-free people in my life, I experimented with oat flour as a replacement and they turned out great! These little guys are packed with fresh apple goodness, are refined sugar-free, nut-free, dairy-free, and gluten free! They are filled with warm spices and will make your home smell like Fall. The sweet-cinnamony crumb topping is the final touch on these magical muffins. It sounds impossible, but they are even Matt approved and that’s how I measure a good muffin.

I was trying to use as many apples as I could, so please note that this recipe makes a double batch of muffins. Or, if you only have one muffin tin like I do, make 12 muffins and a loaf of bread! You could half the recipe, but you’d probably regret it.

muffins1

 

muffins3

Spiced Apple Muffins

Makes 24 muffins, or 12 muffins + one loaf

For the muffins:

1 3/4 C oat flour (2 C old fashioned rolled oats)

1/4 C coconut flour

2/3 C tapioca flour

4 t cinnamon

2 t baking soda

Pinch cardamom (optional)

4 eggs

2 t vanilla

1/2 C coconut milk (or almond milk if you aren’t making nut-free)

1/3 C coconut oil, melted

1/3 C honey

2/3 C pure maple syrup

2 C shredded apples, excess liquid squeezed out

1 C small diced apples

For the crumb topping:

1 T vegan butter, melted

1 T honey

1/3 C old fashioned rolled oats (whole, not oat flour)

1 t cinnamon

muffins2

Method:

Preheat oven to 350° and line muffin tins, or grease and line loaf pan with parchment paper.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 2 C of regular oats makes about 1 3/4 cups of oat flour if you’re making at home.

In large bowl, combine oat flour, coconut flour, tapioca flour, spices, and baking soda. In a separate medium bowl, beat eggs, vanilla, and milk. Add coconut oil, honey, and maple syrup and whisk to combine. Shred 2-3 medium sized apples using food processor or by hand (these do not have to be peeled). Cut another apple into a small dice. Add all apples to wet ingredients and stir together.

Make a well in dry ingredients and carefully pour in egg/apple mixture. Using rubber spatula, carefully fold together until combined. Do not over mix! Spoon into prepared muffin tin or loaf pan.

To make crumb topping, combine ingredients and spoon on top of batter.

For muffins, bake about 18-20 mins, and for loaf bake about 35 mins or until toothpick inserted comes out clean.

If you aren’t eating them all fresh out of the oven, keep refrigerated so they stay fresh longer. Enjoy!

 

Cooking with Squash

My mom paid a visit to Kasten Waukau Creek Farm in Omro, WI last week and came home with “$25 worth” of different squashes, which let me tell you, is way more than it sounds like. She then sent me home with approximately 20 pounds of different varieties, and if there’s such thing as overdosing on squash I’m sure I’m dancing on the threshold. I am taking this copious amount of Winter squash and turning it into a challenge; to come up with a great recipe for each one in the bag!

In an attempt to start putting all these glorious gourds to use, I baked the orange and green beauty below, pureeing, and freezing it for later. Needless to say, this is only the beginning of the slew of squash-related recipes coming your way.

squash3

If you know me, it’s clear that I love pumpkins. Carving them, seeding them, putting them on my desk to stare at adoringly all day… But squash is so much more than just a festive decoration.

Squash is one of the original Three Sister Crops, its origins dating back over 10,000 years ago in Mesoamerica. There are many squash varieties, but they are most commonly separated into two categories- Summer and Winter. Since zucchini falls under the Summer category, I’ll wait until next year to drop all my favorite zuch recipes on you.

Squash in general provides numerous health benefits, including high amounts of vitamins A and C, reduces risk of cancer, and improves sleep. It is also known for boosting your immune system and helps manage Diabetes.

After endless Googling, I have identified the squashes Mom sent me home with. The squashes shown above (in clockwise order from top left) are:

Sweet dumpling

Acorn Squash

Musquee de Provence pumpkin

Another Acorn

Lumina pumpkin

And last but NOT least…Butternut squash!

Over the next couple weeks, I will provide you with a recipe for each of these winter squashes! I know- try and contain your excitement. If you think you are not a squash person, I hope my enthusiasm encourages you to try at least one of them so that you can discover your deep-rooted passion for these vegetables.

Fall Vegetable Soup

What makes this soup “Fall Vegetable” soup? One of my favorite things about Fall (if you haven’t noticed, it’s a very long list) is the abundance of butternut squash at the Farmer’s Market. Evanston’s Farmer’s Market is full of vendors from Michigan, Indiana and Wisconsin, and yesterday their tents were full of colorful squashes and veggies, reminding me of one of my favorite soup recipes! This goes out to my vegetarian friends (all two of them) but can be customized however you like. You can sub chicken broth in for the vegetable broth, or add sausage/chicken/noodles. I love making this soup on Sunday and having it ready for lunches all week.

Tip– if you’d rather not tackle cubing a butternut squash, Trader Joe’s sells them pre-cut in the refrigerated section.

Autumn Veggie Soup

Fall Vegetable Soup

Makes about 6 servings

1 T olive oil

1 medium white or yellow onion

2 large carrots, peeled and cubed

2 1/2 C butternut squash, cubed

2 cups yellow potatoes, cubed

1 zucchini, cubed

2 cloves garlic

1 can fire roasted diced tomatoes

4 C (one carton) vegetable broth

1 T fresh rosemary

1 T fresh parsley

1 t dried thyme

1 bay leaf

1-2 t crushed red pepper

Salt and pepper to taste

1 can kidney beans (drained)

3 C kale

Method:

In large soup pot/Dutch oven, heat olive oil and add onion, carrots, and butternut squash. Cook and stir for 3 mins. Add potatoes, garlic, and zucchini and cook for another 2 minutes. Add canned tomatoes, broth, and herbs, crushed red pepper, salt and pepper, and bring to a boil. Reduce heat and let simmer for 20 minutes, stirring occasionally. When vegetables are tender, add drained kidney beans and kale and heat until kale is wilted. Enjoy!

*freezes very well