Recipes 2009
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Preparation Time: 1 ½ hour
Yield: 6 servings

Comment: The easy quiche is versatile enough for breakfast, lunch or dinner. It’s filled with three nutritious vegetables that are rich in antioxidants – broccoli, tomatoes, and mushrooms – though it’s so tasty that you won’t stop to think about the hefty dose of vitamins in every bite.

2 tbsp grapeseed oil
1 medium onion, thinly sliced
2 cups broccoli, sliced into small spears (About 1 head broccoli)
1 clove garlic, thinly sliced
1 cup thinly sliced mushrooms
¼ cup finely copped sun-dried tomatoes (dry packed)
3 large eggs, whisked
4 ounces goat cheese
½ tsp sea salt
1 Savory Pie Crust, prebaked (see recipe below)

Preheat the oven to 350° F. Heat the grapeseed oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. While the onion is sautéing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes to the onion, and sauté for 15 to 20 minutes, until the broccoli softens. In a large bowl, combine the eggs, cheese, and salt. Stir in the sautéed vegetables, and then pour the mixture into the crust. Bake for 30 to 35 minutes, until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes and then serve.  



Preparation Time: 20 minutes
Yield: One 9½ inch crust

Comment:This Gluten-free, dairy free almond flour crust adds extra nutrition to your favorite quiche recipe.

1½ cups blanched almond flour
½ tsp sea salt
½ tsp baking soda
1 tbsp minced scallions (white and green parts)
¼ cup grapeseed Oil
1 tbsp water

Preheat the oven to 350º F. In a large bowl combine the almond flour, salt, baking soda and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2 inch or deep-dish pie pan. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling.


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