Homemade quiche, with its deliciously flaky pastry plus protein-packed filling, makes the perfect dish for a weekend brunch with loved ones.
By Brittany Risher
FLEXITARIAN
Smoked-Salmon and Leek Quiche, SERVES 8
Canola-oil cooking spray
Frozen pie crust, thawed 15 min
2 tbsp butter
3 small leeks, thinly sliced
¼ tsp fine sea salt, divided
¼ cup white wine
1/8 tsp freshly grated nutmeg
¼ tsp crushed pink peppercorns
1/8 tsp black pepper
2 whole organic eggs
2 egg yolks
1 cup 2 percent milk
1 cup heavy cream
¼ cup grated Parmesan, divided
8 oz smoked salmon, diced
Heat oven to 350°. Spray a 10-inch metal pie pan with cooking spray and line with pie crust. In a large skillet over medium heat, melt butter. Add leeks and 1/8 tsp salt. Cover; cook, stirring, 10 minutes. Add wine; cook until liquid evaporates. Stir in nutmeg, peppercorns, and black pepper.
In a bowl, whisk eggs and yolks. Add milk, cream, 2 tbsp Parmesan, and remaining 1/8 tsp salt; whisk again. Fold in leeks and salmon. Pour mixture into pie crust; top withremaining 2 tbsp Parmesan. Bake until set, 45 minutes. Let cool 10 minutes.
NUTRITIONAL INFO: 334 calories per serving, 24 g fat (12 g saturated), 18 g carbs, 1 g fiber, 12 g protein, 56 mg sodium
Recipe by Noémie Videau-Zagar and Christine Herelle-Lewis, owners of Pistache, a French catering company in Brooklyn
VEGETARIAN
Kale, Ricotta, and Sundried-Tomato Quiche, SERVES 8
Canola-oil cooking spray
Frozen pie crust, thawed 15 min
¼ cup seeds (such as pumpkin seeds or pine nuts)
3 tbsp olive oil
1 medium onion, sliced
¼ tsp sea salt, divided
4–5 large kale leaves, chopped
1 large clove garlic, minced
¼ tsp freshly grated nutmeg
1/8 tsp freshly ground black pepper
1/3 cup chopped sundried tomatoes
2 eggs
2 egg yolks
2/3 cup 2 percent milk
2/3 cup heavy cream
7 oz part-skim ricotta
Heat oven to 350°. Spray a 10-inch metal pie pan with cooking spray and line with pie crust. On a bake pan, toast seeds, 7 min.
In a large skillet over medium heat, warm oil. Add onion and 1/8 tsp salt; sauté until soft, 5 minutes. Add kale, garlic, nutmeg, and black pepper; cook 5 minutes. Add mixture to crust. Top with tomatoes and 2 tbsp seeds.
In a bowl, whisk eggs, yolks, milk, cream, ricotta, and remaining 1/8 tsp salt; pour over veggies. Top with remaining 2 tbsp seeds. Bake until set, 45 minutes. Let cool 10 minutes.
NUTRITIONAL INFO: 324 calories per serving, 25 g fat (10 g saturated), 17 g carbs, 2 g fiber, 9 g protein, 214 mg sodium
Recipe by Noémie Videau-Zagar and Christine Herelle-Lewis, owners of Pistache
VEGAN
Caramelized-Onion and Wild Mushroom Quiche, SERVES 8
2 tbsp extra-virgin olive oil, plus more for greasing
Frozen vegan pie crust, thawed 15 min
2 medium yellow onions, thinly sliced
1 lb mixed mushrooms, thinly sliced
¼ cup white wine, divided
3 cloves garlic, minced
2 tsp minced fresh thyme
1 tsp plus 1/8 tsp sea salt, divided
1 block (14 oz) firm tofu, patted dry
1 tbsp apple cider vinegar
2 tsp nutritional yeast
1 tsp white miso paste
1/4 tsp garlic powder
Heat oven to 350°. Line a greased 10-inch metal pie pan with pie crust.
In a large sauté pan over medium-low heat, warm oil. Add onions and cook until they’re a dark golden brown, 40 minutes. Add mushrooms; cook until tender, 8 minutes. Reduce heat to low and add 2 tbsp white wine, garlic, thyme, and 1/8 tsp salt. Scrape any brown bits off bottom of pan and cook, 1 minute.
In a food processor, process tofu, remaining 2 tbsp white wine, vinegar, yeast, miso paste, remaining 1 tsp salt, and garlic powder until combined. Add tofu mixture to pan and stir to combine; pour mixture into pie crust and smooth out the top. Bake until crust is golden and tofu is golden and springy, 45 minutes. Let cool 10 minutes.
NUTRITIONAL INFO: 237 calories per serving, 14 g fat (4 g saturated), 20 g carbs, 2 g fiber, 8 g protein, 491 mg sodium.
Recipe by Lauren Kretzer, contributing chef at by CHLOE., a 48 fast-casual vegan restaurant in New York City
This article was first published in the print edition of Yoga Journal Singapore, which is now Yogahood Online.
