Tasty and Useful Mother’s Day Gifts

10 May

Time to share a delicious meal with the ones we love.  Our mothers. 

Happy Mother’s day mom!

After discovering the deliciousness that is french sorrel in a quiche I just couldn’t stay away from it.  I order another bunch of french sorrel for my CSA delivery and got to work. 

I had to add basil to the dish because it complimented the lemon flavor from the french sorrel. 

French Sorrel, Basil and Mushroom Quiche

 

Crust ingredients:

1/2 cup rolled oats
3 tbsp sesame seeds (ground w/ spice/coffee grinder)
2 tbsp sunflower seeds (ground w/ spice/coffee grinder)
1/2 cup whole wheat pasty flour
1/2 tsp baking powder
1/4 tsp each sea salt and pepper
1/3 cup plain soymilk
1/4 cup extra virgin olive oil
1 tbsp water

Filling ingredients:

1/2 tsp extra virgin olive oil
3/4 cup baby bella mushrooms, chopped
1/2 cup sweet onion, chopped
2 cloves of garlic, minced
6 cups french sorrel, roughly chopped
1/4 tsp each sea salt and pepper
1/4 cup basil, minced
3 whole eggs
3 egg whites
1/3 cup plain soymilk
2 tbsp parmesan, grated

Start the filling first.  In a large skillet, over medium heat, add the oil.  Once up to temperature saute the mushrooms and onions until soft.  Add the garlic, sorrel, salt and pepper.  Saute until almost all of the sorrel has wilted and becomes a more ashy green.  Remove from heat and cool to room temperature.

Pre-heat your oven to 350 degrees F.  In the food processor combine the oats, seeds, flour, baking powder, salt and pepper.  Pulse to combine.  Add the soymilk, olive oil and water next.  Pulse until it all comes together to a smooth mixture.

Pour onto your pie dish.  Using parchment paper between your hands and the dough, press the dough evenly on the bottom and up the sides.  It will be pretty sticky so take your times.  Pierce the bottom of the dough with a fork about 15 times.  Place in the oven and bake for 7 minutes then remove.

While the crust is baking add the eggs, soymilk and basil to a large bowl.  Whisk to combine then add the sorrel mixture and whisk again.  Pour into the crust and top with the parmesan.

Bake for 38-40 minutes, or until the quiche is set.  Let it rest for 10 minutes before slicing. 

If you want to gift this yummy quiche, say for Mother’s day, you can freeze the quiche after you top it with the parmesan (pre-long bake).  If you do, take it out of the freezer and defrost in the fridge for 24 hours.  Bake at 350 degrees F for 50-55 minutes, or until the quiche is set.

Along with a basil plant and you’ve got yourself one tasty (quiche!) and useful (basil!) homemade Mother’s day gift.

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8 Responses to “Tasty and Useful Mother’s Day Gifts”

  1. marla {Family Fresh Cooking} May 10, 2010 at 1:36 pm #

    What a great looking & healthy quiche! Not sure if I have ever had sorrel, but I would love to try it 🙂 xo

  2. Nicole May 10, 2010 at 6:44 pm #

    What a beautiful quiche! And you know I’m on a quiche kick 🙂 What is sorrel? I’d love to make this, but I’m not sure locating that ingredient — or what might be a good substitution for it???

    • Heather May 11, 2010 at 4:24 am #

      Hey Nicole – Sorrel is a green leaf vegetable. It’s similar to spinach but has a huge lemon taste. If you can’t find it at a local farmer’s market you could try substituting spinach in with about 2 tsp lemon juice added.

  3. Andrea@WellnessNotes May 11, 2010 at 1:42 pm #

    Great quiche! And I love giving basil plants as gifts! Last year I gave them to several of my friends, and they all loved them!

  4. The Candid RD May 11, 2010 at 5:34 pm #

    Yum! who doesn’t love quiche?! My boyfriend’s sister made quiche for our Mother’s day brunch. It was perfect, and yes, her mother loved it!

  5. acountablelife May 12, 2010 at 8:19 pm #

    I’m really looking forward to making this! I’ve been afraid of trying a non-dairy quiche (I’ll skip the parm) recipe but it sounds like it really works! And the sorrel is a great idea, so I’ll have to keep an eye out for that too. Thanks!

Trackbacks/Pingbacks

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    […] I got home I was starved for dinner and had a couple slices of my french sorrel, basil and mushroom quiche I’d defrosted and baked yesterday.  Mmmm it was so good and […]

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    […] enchiladas Clam chowder Sausage, mushroom and spinach lasagna Italian mac n cheese Pumpkin Lasagna Quiche with spinach, mushroom and chicken sausage x 2 Quinoa chicken and broccoli casserole Pork (instead […]

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