It’s Sunday afternoon and you’re stuck for quick and healthy dinner ideas, especially if you're trying the grain-free paleo diet foods. The dreaded “muuuum, what’s for dinner?” channels it’s way through the house and the eye begins to twitch. Don’t fret, we’ve got you covered with this one of the delicious paleo-friendly foods packed-full-of-veggies quiche! This time of year when it starts getting a little warmer, the grass is greener and the sun is calling, it’s nice to embrace the lighter style dinner’s while the sun is going down just that little bit later.
So today we’re sharing this stunning asparagus quiche recipe with kale pesto which is perfect for the spring weather. This recipe would couple well with some bright and cheery cocktails with fresh fruits, some air fryer chips, a salad, and wow I’m getting hungry just thinking about this hypothetical spread.
The crust recipe is simple to make, and if you have some spare garlic powder and herb mix laying around, use a teaspoon of each in the crust to really make the flavours pop.
The addition of the Edible Earth Beauty Collagen Powder is family, pregnancy and breastfeeding safe - the ultimate, gut, brain and skin-nourishing elixir - also gives an added boost to your already healthy and nutritious meal, to not only help provide digestive support, but to keep your skin glowing at the same time.
Marine collagen supplementation is one of the most effective ways to support the body during and post pregnancy because it assists in stabilising energy levels whilst your body works hard to create a new life, it also helps to regulate hormones, promote milk production, increase lean muscle mass and bone density, whilst preventing stretch marks and cellulite, by keeping collagen levels healthy and reducing the breakdown of elastin in the skin. It is also as gentle as the planet as it is on you and your loved ones, because all of our packaging is 100% recyclable, and our ingredients wild and sustainably sourced.
We hope you love this recipe and share it at your next family get-together!
ASPARAGUS QUICHE WITH KALE PESTO
30m prep | 45m cook | 4 servings
3 cups almond meal
1/3 cup coconut oil, melted
1 garlic clove, crushed
1 tbsp coconut oil, extra
1 medium red onion, halved, thinly sliced
1 bunch asparagus, trimmed, thinly sliced diagonally
1/2 cup coconut cream
2 tbsp GLOW Youth Elixir
Sliced avocado, to serve
Radicchio leaves, to serve
Avocado oil, to serve
Kale pesto (feel free to use a pre-made pesto here)
2 large kale leaves, stems removed, torn
1 cup firmly packed fresh basil leaves, torn
3/4 cup raw macadamia nuts, roasted
1 tbsp finely grated lemon rind
1/2 cup lemon juice
2 tbsp avocado oil
Make the Kale pesto: Place kale, basil, macadamias, lemon rind, lemon juice, avocado oil and 1/3 cup cold water in a food processor. Process until smooth. Season with salt and pepper.
Preheat oven to 180C fan-forced. Place a baking tray in the oven. Grease a 4cm- deep, 20cm round (loose-based) tart pan with coconut oil.
Lightly beat 1 egg with a fork. Combine almond meal, melted coconut oil, garlic and beaten egg in a bowl. Season with salt and pepper. Press firmly and evenly over the base and sides of the prepared pan. Place on tray in the oven. Bake for 6 to 8 minutes or until firm and dry. Set aside for 20 minutes or until the crust cools slightly.
Meanwhile, melt extra coconut oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until just golden. Transfer to a heatproof bowl. Set aside for 5 minutes to cool slightly. Whisk remaining eggs together. Add asparagus, coconut cream, GLOW Youth Elixir and egg to cooled onion. Season with salt and pepper.
Pour mixture into the crust. Level surface. Bake for 30 to 35 minutes or until just set and edges of crust are golden. Cool in pan for 10 minutes. Carefully remove from pan and transfer to a serving plate. Serve topped with kale pesto, sliced avocado and radicchio leaves. Drizzle with avocado oil.
Enjoy and let us know how you go!