Artichokes // Eggplant // Sweet Peppers // Seitan // Greens // Edamame // Sorta Spicy Quiche

per 1/6th slice: 209 calories / 12g carbs / 7g fat / 23g protein / 5g fiber / 5g sugar

“You can tell a lot about a week by its quiche.”

That’s a popular old adage, right?

This week has been a doozy. I’m stressed. I’m tired. I’m distracted. And I’m pretty sure the spinning thoughts in my head can be seen somewhere in between the artichoke hearts and the eggplant in this quiche. Maybe they’re nestled under the peppadew sweet peppers. Tucked under the collard greens and spinach. All I’m saying is that this is a quiche with a whirlwind of all my favorite ingredients. I made it as a comfort food in the only way I know how. A little manic. But a lot good. Hopefully my week will follow suit.

I mean, the adage sort of promises that too, right?

Eat some quiche.
Eat it tomorrow too.
From your handy dandy slice sized tupperware.
See? Things are already getting better.

losing your mind a bit?
here. have some quiche and some informative arrows.

…did I mention that I have to go to the DMV tomorrow morning? Quiche don’t fail me now!

You’ll need…

  • 1 tsp oil
  • 2 1/2 cups of collard greens, chopped
  • 9 oz steamed spinach from one of those ready-to-steam bags
  • 1/2 cup edamame
  • 125g lightly sauteed eggplant slices, broken into pieces
  • 1 whole package seitan (8oz)
  • 4 cloves garlic, minced
  • some shakes of hot sauce
  • 2 eggs
  • 3 egg whites
  • 1/2 cup of milk of your choice (I had almond milk)
  • 1/4 cup 2% cottage cheese
  • 2 laughing cow cheese wedges of your liking
  • 1 tsp paprika, split into two 1/2 tsps
  • 1 tsp cumin, split into two 1/2 tsps
  • a bunch of basil
  • 3 oz mozzarella, pulled apart
  • 3 artichoke hearts, quartered
  • 1/3 cup peppadew sweet peppers, halved

Now it’s time to…

Preheat the oven to 375. Spray of 9” pie pan with cooking spray.

Lightly saute the collard greens with the tsp of oil. Once it’s wilting, add the spinach. Add the garlic. Cook until fragrant and the spinach is incorporated. Add the edamame and eggplant. Cook for a bit. Add the seitan. Throw in the 1/2 tsp of paprika and 1/2 tsp of cumin and the hot sauce and toss a little to mix it all in. Cook a little more until things look like they like each other a little more. Set aside.

Whisk the eggs, egg whites, and milk in a large bowl. Add the cottage cheese and whisk some more. Add the laughing cow wedges and whisk or use a fork to break it up a little in there. Add remaining paprika and cumin. Maybe some pepper too. I like pepper. Put some roughly chopped basil in there too.

Pour the veggies/seitan mix into the egg mix and stir around until fully mixed together. Pour into the pie pan, making sure stuff is distributed evenly. Top with mozzarella, more basil, artichoke hearts, and sweet peppers.

Bake for 35 minutes and then begin to check every 5-10 minutes for done-ness. It’s full of so much stuff that it takes a bit longer to set than you’d think. Mine took upwards of 45 minutes. But keep checking, and remove when the center of the quiche is set. Cool. Eat. Bury the stress under heaps of vegetables and wheat meat.

when life (poor guessing) gives you too much eggplant for that other thing you made,
make eggplant lemonade (put it in your quiche).


One comment

  1. Nice recipe…Surely will try this one

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