How the Grinch Stole Christmas: A Holiday Party
Green Eggs and Ham Quiche
The most delicious quiche in the world!
First make your piecrust. If you have a kitchen aid mixer the crust is easy as, well, you know what… however if you are making the dough with your hands it becomes slightly more complicated. For a mixer, combine the flour with the 2 sticks of butter (chilled) chopped into little cubes, then little by little add the ice water until the dough firms up (you will probably have extra water left). Then wrap the dough in saran wrap and let it chill in the refrigerator for at least 30 minutes. If you are making the dough by hand cut in the chilled butter little by little until the butter becomes incorporated into the flour, then dig out a small hole in the middle of the flour and put a little of the ice water in the hole. Kneed the dough until it firms up and becomes just a little stiff (you will probably need almost all of the water, but if not, that is fine too), then wrap the dough in saran wrap and allow the dough to chill in the refrigerator for at least 30 minutes.
In s small pan fry the bacon until it is crispy. Chop up the onion into small pieces and sautee them in the rendered fat. While the onions are cooking minse the garlic and add it to the onions. Then chop up the kale into fine, thin slivers and add it as well, rememember to cut the centers out, they don’t soften easily!
Place this mixture in the fridge to cool while you make the egg mixture!
In a bowl combine the egg whites, soy milk, goat cheese, salt and pepper.
In a mini chop or stand mixer combine all of the ingredients for the pesto and blend until smooth.
Add one tablespoon of the mixture into the eggs. Chop up the bacon into small pieces and add it to the egg mixture, then add the vegetables.
Preheat the oven to 350 degrees.
Using a floured rolling pin roll out your chilled dough and line the pan with it, keep in mind that the dough will shrink so you will want the dough to be a little larger than your pie tin so that there is room for its shrinkige! Using a second pie tin the SAME SIZE place the empty pie tin into the one with the crust and bake it upside down for 5 minutes, then flip it over and cook the pie crust open. Once the crust feels a bit cooked add in the egg mixture and cook for 35 minutes or until the eggs are fully cooked.
- 1 container Pamela’s Gluten Free bread mix
- 2 sticks of vegan butter, cut into small cubes
- 8 tablespoons ice water
- 3 slices of bacon
- ½ small red onion, chopped
- 5 kale leaves, chopped
- 3 cloves of garlic, minced
- 6 egg whites
- 1 cup unsweetened soy milk
- ¼ cup soft goat cheese
- 1 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon home-made pesto
- 1 clove of garlic
- ⅛ cup olive oil
- 30 basil leaves
- ⅓ cup walnuts
- ¼ teaspoon salt
- ⅛ fresh lemon juice