When it comes to giving new recipes a whirl with seasonal ingredients I am all for the challenge. I had an exciting trip to the farmers market earlier in the week and picked up some healthy vibrant kale and purple carrots with an exciting plan to make a meatless dish.
Ok…so the presentation is a rustic deep abundance of PURPLE but do not let the colour fool you because the meal turned out very delicious and a prefect substitute to meat free dinners and a healthy nutritious left over for lunches the next day.
Nutritional Benefits –
- Eggs – A complete protein containing all essential amino acids and recent article stating subjects may have beneficial effects on feelings of happiness and high-energy behaviour following the consumption of eggs.
- Purple Carrots – Not just a fun alternative to the orange brother but also contain higher amounts of phenolics (anthocyanin) and antioxidant capacity.
Gluten Free Kale & Purple Carrot Quiche Recipe
Prep: 20mins | Cook: 30mins | Serves: 6
- 3 cups Kale
- 2 Purple Carrots
- 1/2 Purple Onion
- 1 Tbsp. nutritional yeast
- 5 eggs
- 1/2 cup Greek Natural Yoghurt
- 1 Tbsp. Olive Oil
- 2 tsp Sweet Balsamic Reduction
- 1 tsp Cracked Pepper
- 1 tsp Turmeric
- 1 tsp All spice
Preheat your oven to 360ºF (180ºC) and prepare a baking dish with butter or olive oil spray.
To prepare the vegetables, finely chop your kale and onions and grate your purple carrots.
Heat a large fry pan on medium and sauté your onions in the oil. Add in your purple carrots and balsamic reduction and stir through for 4-5 minutes then add the pepper and nutritional yeast and stir through until combined.
Add in your kale and stir through with the other ingredients for 1 minute then turn the heat off and set aside.
In a separate bowl whisk together your eggs and yoghurt, turmeric and all spice.
To build the quiche, first place half of the vegetable mix into your dish and pour half of the egg mixture over. Using a spatular gentle press down the veggie mix to soak it into the liquid evenly. Repeat this process with the remaining ingredients.
The topping is optional and tastes great with or with out it. I made my crumble using gluten free breadcrumbs and some almond meal with a pinch of salt. Just add in a little oil or butter to incorporate into the crumbs and spread evenly across the top to add a golden crunch to the meal.
Bake for 30 minutes or until the egg mix has set in the centre. If the topping begins to get too dark, cover with foil and continue baking. Enjoy the delicious rustic sweetness with a fresh leafy green salad.
Made with Love
Looking for another meatless meal idea, you may also like to try my Cauliflower Sage Pizza Base and simply add your favourite toppings for a veggie booster dinner.