Hey everyone! How's your Sunday going? Mine is going pretty well. Yesterday I did a cleanse that I might add- was really hard. I'm a little ignorant about fasting for health reasons; unfortunately I made a big mistake the night before my cleanse I ate somewhat of a large dinner: pierogies( pasta with potatoes and cheddar cheese) and a half- wheat cinnamon roll with honey and cream cheese ( not the healthiest dinner I know, but tasty) Well, I learned that eating a dinner like that right before a cleanse= extreme hunger throughout the cleanse. It was pretty tough due to that- but good for my body and for being SO thankful for food when I was done. I tried to slowly ease back into eating again this morning- which is also difficult- I woke up feeling nauseous, sick, and weak in the knees, most likely because I got a headache last night and was just recovering fro. And hunger + a headache is not a good combination, I'll have you know- lol. I was so hungry I couldn't wait to get up and have breakfast- I started with slowly munching on some strawberries and then had a couple of pieces of a quiche later on. For a snack, I had some whole grain crackers and peanut butter. Drinking juice and water seems to be a good trick when I can't stop eating after a cleanse, because of how hungry I am. But it was a good way for me to know somewhat of how starving people feel everyday- and worth it considering how good it's supposed to be for your body.
Enough talk on that now.
I have a delicious quiche recipe for you guys, that's so simple and delicious it's hard to believe, considering how little time it takes to put it together. But that's the great thing about quiches- my aunt says there really hard to mess up. They have become my new crave- lol! But see, When I first became a vegetarian- I didn't eat eggs at all- sure i'd have them in pastries or other foods- what what I mean is i'd never eat just a egg. I still don't like scrambled, fried, boiled, or poached eggs; nor omelets; so the quiche is the only delicious form I enjoy. I used unsweetened almond milk( only because I'm cutting a little back on dairy products). But you can use regular milk as well. If you are going to use almond milk, you want to make sure it's unsweetened and not regular almond milk. Otherwise your eggs will taste sweet; and that's not something most people particularly enjoy.
Enough talk on that now.
I have a delicious quiche recipe for you guys, that's so simple and delicious it's hard to believe, considering how little time it takes to put it together. But that's the great thing about quiches- my aunt says there really hard to mess up. They have become my new crave- lol! But see, When I first became a vegetarian- I didn't eat eggs at all- sure i'd have them in pastries or other foods- what what I mean is i'd never eat just a egg. I still don't like scrambled, fried, boiled, or poached eggs; nor omelets; so the quiche is the only delicious form I enjoy. I used unsweetened almond milk( only because I'm cutting a little back on dairy products). But you can use regular milk as well. If you are going to use almond milk, you want to make sure it's unsweetened and not regular almond milk. Otherwise your eggs will taste sweet; and that's not something most people particularly enjoy.
Yield: 1 9" quiche
Ingredients:
- 5 large eggs
- 1/2 t. freshly ground black pepper
- 1/4 t. salt
- 1/4 t. garlic powder( I only did half of an 1/8 a teaspoon; i'm not big on garlic
- 1 1/2 cups plain unsweetened soy milk or almond milk
- 6 ounces dairy-free cheese alternative of your choice, such as Follow Your Heart's Vegan Gourmet Cheddar
- 2 cups fresh baby spinach, stems removed( I didn't use spinach this time, but you can do whatever you want
Preparation:
1. Preheat the oven to 350 F.
2. In a large mixing bowl, whisk the eggs until pale yellow in color. Add the freshly ground black pepper, salt, garlic powder, and soy milk, whisking until well combined. Set aside.
3. Using your fingers, crumble a little more than half of the dairy-free cheese into the bottom of a 9" pie plate, covering as much of the surface area as possible. Crumble the remaining dairy-free cheese into the egg mixture. Add in the spinach, mixing until evenly distributed, and gently pour the mixture into the pie plate. Bake for 25-35 minutes, or until the tope is golden brown and the center is slightly risen but not jiggly. Allow quiche to cool for 15 minutes before serving. Serve warm.
( Picture coming soon) :)
