Veggie Brunch – Spinach Quiche & Blueberry Muffins

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Veggie Brunch – Spinach Quiche & Blueberry Muffins

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Veggie Brunch – Spinach Quiche & Blueberry Muffins

If you try any of my recipes, use #ladyacekitchen and/or #lak — would love to see your creations!

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My twist on two brunch favorites. Both use homemade almond flour, which cuts some of the wheat and add tons of texture and flavor. Fresh green spinach, hearty mushroom, sweet blueberries – all the ingredients to a yummy, relaxing weekend brunch!

Quiche Recipe:
Crust:
1 cup whole wheat flour
1/2 cup packed almond flour
1/2 tsp baking powder
generous salt

*Blend in food processor until thoroughly combined.

Add:
1/3 cup soy, almond, or rice milk
1/4 cup olive oil

*Blend until a ball of dough forms. It should be easily shaped and not too sticky.
*Form to your pie plate. A springform pan would really be helpful!

Filling Part 1:
1/2 brick of firm tofu
1 egg
*Blend together
*Vegan Option — 1 whole brick of tofu only

Filling Part 2:
EVOO
1 small onion, thinly sliced
1 big handful mushrooms, thinly sliced
3 cloves garlic, minced
2 heaping handfuls spinach

*Saute onions on low with a little olive oil, 7-10 minutes. Add mushrooms for another 5 minutes. Add garlic and any or all of the seasonings below. Add spinach and cook only until wilted. Mix in Filling Part 1 and spread evenly over crust. Bake for 30 minutes at 350/180 or until golden on top.

Seasonings:
Dried basil and thyme
Red pepper flakes
1/2 lemon
1 tbsp rice vinegar, or any mild vinegar
2 tbsp dry white wine (Or more, if you like. But I don’t recommend skipping it!)

Muffin Recipe:
Blend:
1 cup whole wheat flour
1/2 cup packed almond flour
1/2 cup sugar of choice (I prefer cane sugar)
2 tsp baking powder
Generous pinch of salt
*Combine thoroughly in blender, mixer, food processor, whatever kitchen gadget you like.

Add:
1 banana
3/4 cup soy, almond, or rice milk
1/4 cup olive oil
1 tsp vanilla
*Blend just until mixture becomes pourable
*Gently fold in about 1 cup of fresh or frozen blueberries and spoon into muffin tin.

Topping:
Almond flour
Cane sugar
Cinnamon
*Mix ingredients together with hands and sprinkle over top of each muffin. Bake muffins for 30 minutes at 350/180 or until brown on top and cooked through.

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Paul

Owner of Recipe Flow

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