Brussels Sprout, Leek Quiche
Ingredients:
2 cups onion chopped
2 leeks (washed and clean ~ use green and white sections) chopped
20 brussels sprouts (stems off) quartered
1 cup shitakes mushrooms sliced
1/2 cup vegetable broth
1-2 teaspoons celtic or sea salt
1-2 tablespoons Herb De Province
olive oil to coat large frying pan
4 eggs beaten ( Optional: add 2 more eggs for an "eggier" flavor)
1 1/2 cup grated Guyere Cave Aged cheese
2 Spelt Pie Crusts (sold in health-food store's frozen food dept.)
salt & pepper to taste
Preheat oven 350 degrees
Saute onions, leeks, brussels sprouts and shitake mushrooms on medium high heat until onions and leeks are translucent. Add garlic, salt and Herbs De Provence, stir and cook for 1 minute. Add vegetable broth, stir and cook for 1 minute. Turn off heat and cool.
In a large mixing bowl add eggs, cheese, cooled vegetables and half the vegetable liquid. Stir well. Pour mixture into pie crusts and grate light layer of cheese on top.
Bake for 40 minutes. Cool 10 minutes before slicing.
Serve with mixed herb salad and favorite dressing.
