Before attempting this quiche, I thought needed spinach or baby kale. But then I realized that St. Patrick’s Day is coming up soon. Why not use cabbage? It’s often on sale this time of year, and I had some Napa cabbage sitting in my crisper drawer already. For added colour, I tossed in some shredded Romaine. The point is that you can use whatever greens you have at home or can easily get. Keep things simple and delicious. That’s my goal. And the first bite confirmed that this recipe is a keeper.
Not only are the greens flexible, you can add various salted meat options if you wish. Bacon, corned beef, ham, and sausage are all on my list to try in this recipe. This time I went vegetarian, incorporating the mushrooms I had, and was not disappointed. They were marvelous.
Even though I don’t have to cook everything dairy free anymore, I did not feel a need to add cheese to this recipe. I wanted to taste how the artichokes, greens, and eggs blended together without interference. The result proves that dairy is not a requirement for a quiche. Nor is it essential for breakfast casseroles, as demonstrated by my recipes for egg casseroles with grits and rice. Apart from smothering everything in cheese, there is another way. And it’s well worth continuing–and savouring. Especially if artichokes are involved.
Recipe for Paleo Artichoke & Greens Quiche
- 1/2 cup sliced mushrooms (for vegetarian option) or chopped cooked meat, such as bacon, ham, sausage or corned beef
- 1 1/2 cups sliced greens, such as cabbage, Romaine, spinach, baby kale, chard, etc.
- 1/3 cup marinated artichokes, drained and chopped
- 1/4 cup almond flour, optional
- 1/3 cup white or green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon garlic salt
- 5 eggs, lightly beaten
- 3 tablespoons mayonnaise
- dash of worcestershire sauce or lemon juice, optional
- 1 teaspoon dried basil flakes or chopped fresh basil
- 1/2 teaspoon parsley flakes or chopped fresh parsley
- 1/4 teaspoon paprika
- Preheat oven to 350 degrees F. Saute white onion with oil or butter in a medium pan until onions are tender and golden. Add mushrooms (if using) and garlic and saute for 2 minutes. Add basil, paprika, and greens saute greens until wilted. Remove pan from heat and allow the contents to cool.
- In a medium bowl, whisk together mayonnaise, garlic salt, and worcestershire sauce. Add beaten eggs and whisk to blend. Stir in artichokes and almond meal, along with prepared greens, mushrooms, and onions.
- Pour egg mixture into a greased round baking dish. Gently stir to evenly distribute ingredients. Top with parsley.
- Bake at 350 F degrees for 30 minutes or until eggs are just set in the middle.