This recipe came about because one day I found myself staring at a bunch of unused kale, and happened to be hungry for something “bready”.
I have made use of Amazon’s scheduled deliveries and once a month I get sent 4 bags of gluten-free pizza mix and gluten-free brownie mix. I consider this a “staple” as usually I’m cooking for college students and or professionals who enjoy bread and healthy desserts, but find they have more energy staying away from gluten.
- 1 package of gluten-free pizza mix
- 2 cups or more of kale
- 6 eggs
- 1 onion
- coconut oil
- 1 tbs olive oil
- Almond Milk
- a tsp or two of the following spices, hing (asafoetida), turmeric, cumin seeds, fennel seeds, coriander seeds, black mustard seeds
- four cloves of fresh garlic
- salt, I like himalayan pink salt
- red pepper flakes
- black pepper
- 9 inch pie pan
- First wash your hands really well. The way I teach cooking is very hands “on”. When you make the gluten free pizza mix, take out the yeast package. Pour yeast in a smaller bowl and add warm water. You are waking the yeast up and I want you to massage the yeast in the water wit your hands. (If you are not trying to keep sugars low, you can add a sprinkle of sugar for the yeast to have as dessert.) Love them and smell the rich earthy yeast smell. This loving touch while you are cooking is part of what makes your food taste so good.
- Give the yeast a little of the gluten free pizza flour, about 2 tbs and mix this with your fingers. You are making a “sponge” mixture. Now scrap the mixture off your hand and set aside to let the yeast grow and dine on the natural sugars found in the gluten free grain you have just lovingly provided. Cover with a kitchen towel to keep the yeasties warm.
- While the yeast mixture is expanding, preheat the oven to 350 degrees.
- Take real butter and butter up a 9 inch pie pan. I always recommend using real butter or ghee when ever possible because it takes good and it’s good for your brain. We need healthy fats, and grass fed butter is great.
- Chop up onion and cook with 1 tbs coconut oil, cooking till translucent.
- Add in chopped up garlic and cook for a few moments, then create a well in the middle of the pan.
- Add a little more coconut oil, about a one tsp, and then add in spices, starting with hing. Hing is the grand communicator and “she” speaks with all the other spices and gets them to play nicely together. Add in turmeric, cumin seeds, fennel seeds, coriander seeds, black mustard seeds and let this simmer till the seeds start to pop.
- Mix in the onions and garlic on the sides and now add the washed, cut kale, add 1/4 cup of water and cover pan with the heat on low so kale can wilt.
- Go back to your yeast “sponge”. I like to add in extra protein so I add in an egg, 1 tbs of olive oil and about 3 tbs of almond milk. Mix up this “wet” mixture with one hand and transfer into a larger glass or ceramic bowl. Now start adding in the rest of the package of pizza dough mix and continue mixing with your hands and kneading. You are now making bread. Enjoy the smells and the texture and enjoy folding your dough until all the gluten free flour is mixed in, adding addition almond milk if needed. Sometimes I like to add various season mixtures to my dough mixture, to give the crust extra flavor. Be creative and enjoy!
- Let this dough now rest for a about five minutes and go back to your kale. Give this a stir and take off the fire. Once the kale is wilted, it now needs to cool down before adding into the eggs.
- Now take your dough and with your hands mold it into the nine inch pie pan. If you like a thin crust, you can make another smaller quiche as well.
- Once your pie crust is ready to receive your quiche mixture, you want to cook it first for about ten minutes. Poke holes in the curst on the bottom and sides and pop into your preheated oven.
- While your pie crust is cooking, in another bowl, crack in the five other eggs, add about 1/4 c of almond milk, a dash of salt and pepper and whip up. I like to use two chop sticks to mix egg mixtures as this works great. Now add in the kale mixture slowly, allowing the eggs to mix well with the kale. Add in all the moisture. At this point your quiche mixture is “runny” and very wet.
- After ten minutes, take your pie crust out of the oven and now pour the kale quiche mixture into the pie crust. Bake in the over for 30 to 45 minutes, until a knife in the middle comes out clean.
- I enjoy my slice of quiche with a dollop of real butter. Add additional salt and pepper if you need and Enjoy!
I enjoy drinking a nice chai tea with this dish!