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This quiche is exceptional for its anti-inflammatory, antioxidant, immune-boosting components with essential fatty acids for extra satisfying appeal. The simplicity and versatility of quiche makes it perfect for breakfast, lunch, dinner, or snack.
Coconut oil – one of the main ingredients in this recipe – is a powerhouse of nutrition and healing. Did you know that coconut oil is comprised of medium-chain fatty acids (MCFAs), which support the immune system and help you feel full? It can even help regulate your metabolism!
What about buckwheat? Did you know that this hearty whole grain isn’t even wheat at all? It’s more closely related to quinoa and offers more nutritional value than many grains.
Even better, buckwheat is gluten-free, packed with healthy fiber, and richer in vitamins and minerals than most cereals.
Fresh mushrooms, ginger root, and turmeric only add the nutritional value of this meal, reducing inflammation, combatting the flu and cold, lowering your risk for heart disease, and even fighting cancer! If you’re looking for a quick, easy meal that the whole family will love, this recipe is a must-have for your healthy kitchen arsenal.
Ingredients
- ½ cup buckwheat flour or grind your own from untoasted buckwheat kernels
- ½ cup cold pressed coconut oil, semi-hard
- ½ teaspoon quality salt such as Celtic or Himalayan
- ¼ cup very cold filtered water
- 1 cup full fat unsweetened coconut milk
- 4 large organic pasture-raised eggs
- 3 tablespoons cold pressed coconut oil OR butter, melted
- 2 cups fresh baby spinach
- ½ cup fresh parsley leaves, coarsely chopped
- 2 spring onions (scallions), chopped
- ½ cup fresh shiitake mushrooms, sliced
- 2 cloves garlic, crushed and chopped
- 1 teaspoon fresh ginger root, minced
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon turmeric powder
- ½ teaspoon each quality salt to taste and freshly ground black pepper
Instructions
- 1. Combine the buckwheat flour and salt in a bowl, mixing with a fork for even distribution. Add the coconut oil and blend with a pastry cutter or large fork. When it looks like pea-sized crumbs add water slowly and knead with hands gently a few strokes until it holds together like cookie dough. Note: this process can be accomplished very quickly in a food processor with the plastic blade or regular blade on pulse for 30 seconds until the dough forms.
- 2. Place dough on a lightly floured surface and roll out with a rolling pin. Place in a lightly oiled 9-inch pie or tart dish, allowing the excess to hang over the sides. Trim off excess dough to one inch overhang and then roll it under so you can pinch the edge all the way around as you would for a regular pie. Set crust aside.
- 3. In a large bowl whisk together the milk, eggs, and melted, cooled coconut oil until frothy. Stir in the remaining filling ingredients.
- 4. Add the filling to the prepared pie crust. Bake at 350℉ (177℃) for 20 minutes or until the crust is light brown and the filling is firm (a knife should come out clean when inserted in the center).
- 5. Allow to cool for five minutes. Slice into eight slices and serve immediately. Enjoy!
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Yum, yum, and MORE yum! Will for sure make. Thanks so much for sharing. Always appreciate ALL that you do and for ALL the great, healthy, yummy recipes you also share as I”m always looking for new/fresh ideas. 💞🙏🏼
Dana, enjoy! Let us know how you like it 🙂
Can this be frozen? Since it’s only me eating healthier I need to be able to freeze for later. I try to cook smaller meals fresh but like having quick go to’s
Hi Lin, yes absolutely! We recommend no longer than 2 months.
I just attempted to make this recipe tonight and before anyone attempts it…the pastry is missing something! I went online to see what other ingredients buckwheat pastries have so I added 1 c. of gluten free flour which seemed to do the trick. The instructions also don’t mention anything more than the buckwheat flour. Smells wonderful!
Hi Louise! Thank you so much for the feedback 🙂
Was absolutely delicious…will definitely make again. FYI I used cilantro instead of parsley and worked out well.
This recipe looks great . I’m a vegan can I make this without eggs. An use flax or chia egg in place . If so how much flax should I use for the four eggs .
Thanks
Hi Margaret, yes you can! You can make a “flax egg” with one 1 tbsp ground flax seeds + 3 tbsp water. Be sure to let it sit for around 5 minutes before adding. It’s generally a 1-1 ratio (1 flax egg to 1 chicken egg). We’d love to hear how it turns out <3
Thank you. I will
It seems like a very healthy dish. At least there is no animal fat, dairy, and eggs in this dish.