Today is a big day in Canada. It is our Election Day. I am not sure if I needed to capitalize that, but it felt necessary. I am not going to get on my soap box and discuss my political views. This is a food blog and nothing makes you have no appetite than a good ol political rant. What I can say is, I consider myself lucky and privileged to have been born and live in a country where I can go to a voting station, with my son and vote for who I believe would be best to lead our beautiful country. And perhaps just as a small political rant, watch this video. Hilarious and yet, right on the nose.
So tonight, I bring you our dinner! There is a little left for Z’s lunch, but really, it went fast. Except by my toddler who was not interested and then while he was in bed starting yelling at my for “NOMY NOMY”. His way of yelling, “MA, WHERE’S THE MEATLOAF”. D=1. Mom= 0. Rematch tomorrow.
Honestly, you try news things and it bites you in the ass. I will, however, persist. That is one of my best qualities. Persistence. Well, at least I think it is, those around might not be so fond of this quality.
So this is a fantastic quiche. It turned out so much better than I thought. Sweet, savoury, herby. Is that a word?? Well, for all you Primal/Paleo’s out there, this is an awesome option for a meatless day and evening. If my crazy carnivore of a man can eat it and be satisfied, it’s a winner! I will get onto the need to go vegetarian soap box soon. In the meantime, get your brood on this ASAP. And don’t forgot to NOM NOM NOM!
Rosemary Raisin Crackers (from Against All Grain), I doubled the recipe and rolled it out into a crust. Worked like a charm.
1 cup of roasted squash, cubed. I used Kabocha squash. Acorn would also work.
2 Portobello mushrooms, thinkly sliced.
1 cup of shredded gruyere cheese (to make dairy free, omit or use a sharp non dairy cheese. Does that exist??)
1 cup of full fat coconut milk
1 Tbsp of fresh sage, chopped.
- Preheat the oven to 400. Chop and roast the squash. Bake it for about 30-40 minutes. I had a lot of leftover squash…
- Prep the crackers. Make the crackers accordingly to the recipe, but double it. Roll it out to fit your tart pan. Put it into a tart pan and bake with pie weights at 350 for 10 minutes. Take the pie weights out and bake for another 5 minutes. Set aside.
- Sautee the mushrooms in some avocado oil, add some salt and pepper. Make sure you cook them well. Mushrooms release a good amount of water and you don’t want a watery quiche.
- Mix the eggs, coconut milk and sage in a bowl. Season with salt and pepper.
- Lay the shredded cheese evenly on the bottom of the crust.
- Scatter the cooked mushrooms and cubed squash on the crust.
- Pour the egg mixture into the pan. Make sure it is evenly disturbed.
- Cook the quiche for 30-35 minutes, until the middle is set.
- Let rest for 30 minutes before serving.