Flaxseed Pastry Crust
I've been remodeling my food life lately. Taking notice of things that don't belong or have no need for them anymore. In reality, I am just trying to stay healthy without going overboard on the extreme. I have been experimenting at home with recipes and techniques that will help curb my carb and sweet cravings, up my intake of veggies, and avoiding "food on the go" that I always have "pit-falled" into.
That being said, in order to be successful at this, it takes TIME. LOTS OF IT. I really do believe that everyone, no matter how busy or how many long hours one works, can eat healthy and can avoid the pit falls. I don't deny that they happen, (hey, I am known to go to McDonald's often when I pit fall) but I do understand that it takes planning and some discipline- just like exercise (which I don't do). So I wanted to share a dish that I tend to make over and over (with multiple variations, like this one) which helps me when I come home and have nothing prepared, or in the morning when I don't feel like making anything besides my coffee brew. Its a quiche. Its simple, it's adaptable (add ANYTHING to it), and this time I made it GLUTEN FREE. Yep, I used FLAX MEAL (made my own by grinding up the seeds, adding cornmeal, and Almond Flour).
It's texture isn't light and airy like the French Pastry version, but its very earthy, and super savory that this meal will provide you with so many benefits. Try it. Happy Cooking!
SPINACH and BEET QUICHE with FLAX SEED CRUST
1 c Cooked Spinach
2 c Cooked and Sliced Beets (your choice, RED or GOLDEN)
1/4 c Milk (or used Coconut Cream or Milk if prefer)
5 Eggs (use and egg substitute if you prefer)
Flax seed Pastry Crust (directions to follow)
Directions (set oven to 375 degrees)
- Mix Eggs, Milk, S/P, and Spinach together in a bowl and set aside in refrigerator.
- Sandwich the pastry crust between two sheets of parchment paper and roll to a 9" pie shape. Add to a pie pan and trim excess dough off. Set aside.
- Cook the pastry dough for 15 mins and set aside to cool. Once cooled refrigerate.
- Add the custard to the pie dough and top with the sliced beets.
- Return the whole pie to oven (this can be done the next day as well so that you aren't "stuck" at home cooking all day, like I enjoy to be) and cook for 25 mins or until the egg mixture is set.
- Remove and let it cool down for 10-15 mins (makes it easy to slice and serve) and enjoy.
Flax seed Pastry Crust
2 c Ground Flax Seeds (use a coffee grinder)
1 c Almond Meal
1/3 c Cornmeal
Ice Water (I put 4 ice cubes in a small bowl and fill with h20)
1/4 c Fat of some sort (butter, Suet [animal kidney fat renders], coconut oil in small pieces
Mix together all the dry ingredients
Add the fat and mix it well until it resembles coarse crumbs
Add ice water a little a time until you can pull dough into a ball.
Wrap in plastic and refrigerate overnight until ready to use. Bring to room temperature before rolling.
While this dish isn't so appealing as its counterpart version, with the gluten, it still fills that void when you are craving something savory. You can vary this a lot, especially if you enjoy a variety of vegetables.
Let me know how you vary this. I would love to see YOUR spin.
Until Next Time,