Popular Conditions & Diets
Ingredients
15
Time
1h
Serves
6
Recipe by Julia Gibson
Ingredients
15
Time
1h
Serves
6
1 package
Stellar Eats Biscuit + Scone Mix
7
Large Eggs
1 Tbsp
Apple Cider Vinegar
3 Tbsp
Avocado Oil
2 Tbsp
Water
1 cup
Light Coconut Milk
Breakfast
Gluten-Free
4 oz
Goat Cheese
1/2 bunch
Asparagus
chopped
1/2 cup
Peas
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1 tsp
Lemon Zest
2 Tbsp
Chives
chopped
2 Tbsp
Fresh Parsley
chopped
1 tsp
Tarragon
chopped
1
Preheat your oven to 375 degrees Fahrenheit.
2
In a large bowl whisk together 1 egg, apple cider vinegar, avocado oil and water. Add 1 package of Stellar Eats Biscuit + Scone Mix and stir until combined and uniform. Do not over-mix.
3
Press the dough mixture into a tart pan and set on a baking sheet. Set aside.
4
Scatter the asparagus, green peas, and goats cheese in an even layer over the crust.
5
Beat together the 6 eggs then whisk the in the milk, salt, pepper, lemon zest, chives, parsley and tarragon. Pour into the shell. Bake for 35-45 minutes, until the top is slightly golden and the quiche is set. Cool for 10 minutes before serving.
6
Substitution: Any soft cheese or alternative can be used in this recipe depending on dietary needs/preferences. Add ground sausage for extra protein.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
