Spring Quiche
Teresa Johnson is Veggie Mom Club, a holistic health coach and cook. She started her journey to health after dealing with endometriosis and knowing that cancer runs in her family. Teresa’s goal is to make well being accessible, reachable and relatable. She makes the most delicious sounding plant based food, and has kindly given us a recipe to publish. We’d recommend making it while listening to Teresa’s playlist too. The playlist reminds her of summer, making quiche, and buying fresh flowers on a Saturday morning.
Listen to Teresa’s playlist while you’re making the recipes below.
Portobello Mushroom Quiche
One portobello mushroom cap sliced medium thin
One small yellow onion
A few sprigs of dried thyme
Salt, pepper, garlic powder, onion powder
Ricotta cheese (1 cup)
Half and half (1 cup) (or single cream in the UK)
Parmesan cheese, as much as you'd like
6 brown eggs, but any eggs will do
Store bought frozen pie crust
Paprika or smoked paprika, to taste and garnish
Butter or olive oil
Directions:
Preheat the oven to 375 degrees.
Sauté onions and mushrooms until soft and caramelized, season to taste. Squeeze half of a lemon
Mix 6 eggs, cheese, herbs and spices together in a small bowl
Add mix to pie crust once the veggies have cooked
Add veggies on top, with a spoon or fork lightly mix in the veggies
Sprinkle smoked paprika on top
Bake in oven for 20 min, or when crust and top of pie are brown
Eggplant Basil Quiche
Same mix of cheese and cream as above
2 shallots
4 cloves of fresh garlic
2 cups of spinach
1 handful of basil
Directions:
Sauté 2 shallots in butter on medium heat
Add slices of 1 small eggplant, cook until both sides are brown
Keep to one side of pan
Add 2 cups of chopped spinach and 1 handful of chopped basil to other side of pan
Season and cook until soft
Add fresh, chopped garlic
Once your mix is finished, add veggies to small bowl of cheese and cream
Add mix to pie crust
Cook for 20 minutes, or until crust and top of pie are brown
Teresa Johnson