This recipe is a merry mix of cheeses, a “sausage” cheat, and spices.

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  • Preparation Time

    15 minutes

  • Cooking Time

    40 minutes

  • Difficulty Rating

    1

  • Serves

    12
By TrimDownClub
Total Shares 0

Ingredients

Crust
  1. 2 cups / 240 g sprouted or 100% whole grain gluten-free flour blend
  2. 1 tsp. / 6 g salt or salt substitute
  3. ¼ cup / 60 ml olive oil
  4. ¾ cup / 180 ml organic pastured milk
  5. 2 tsp. / 10 ml apple cider vinegar
Filling
  1. ⅓ cup / 80 ml milk, preferably organic pastured or vegan
  2. 8 eggs, preferably organic omega-3 or pastured or 2 cups / 480 ml organic egg substitute
  3. ¼ cup / 60 ml organic, grass-fed cheese, soft or shredded
  4. 2 cups / 500 g ricotta cheese, part skim, preferably organic pastured
  5. 1 cup / 150 g feta or goat cheese, soft, preferably organic pastured or vegan
  6. ½ cup / 120 ml Greek yogurt, preferably organic pastured or vegan
  7. 1 cup / 70 g mushrooms, sliced
  8. 2 cups / 150 g Jerusalem artichokes/sunchokes, sliced
  9. 4 oz / 120 g extra-lean ground turkey or:
    • crumbled organic tofu or tempeh
    • or ½ lb. / 227 g mushrooms, chopped + 1 Tbsp. / 15 ml olive oil
  10. 1 tsp. natural bacon salt or:
    • ½ tsp. smoked paprika + ¼ tsp. ground black pepper + ¼ tsp. garlic or onion powder + salt
    • or substitute to taste (optional)
  11. 1 cup whole grain bread crumbs
  12. Seasonings to taste (e.g., oregano, garlic, onion powder and/or flakes, ground black pepper)

Directions

  1. Preheat your oven to 375°F / 190°C. Coat a 9-inch / 23-cm baking dish with non-stick cooking spray or oil mister.
  2. In a small bowl, pour vinegar into ¾ cup / 180 ml milk, and allow to sit for 5 minutes. Mix.
  3. In a large bowl, mix together flour and salt. In a small bowl, whisk together oil and milk-vinegar mixture; pour into flour-salt combination, and mix with fork. Press dough into prepared dish.
  4. Mix together the eggs, remaining milk, and first cheese. Place 2 cups of ricotta cheese at the bottom of the dough in the baking dish, followed by the egg mixture. Bake for 25-30 minutes.
  5. Steam the sunchokes until tender.
  6. Mix together the ground turkey, crumbled tofu or tempeh, or ½ lb. / 227 g chopped mushrooms with the bacon salt or other seasonings, and sauté in a non-stick pan until cooked through; for the mushrooms, warm 1 Tbsp. / 15 ml oil in pan before adding. When cooked through, set aside.
  7. Without lowering burner heat, add in remaining mushrooms, cover, and sauté until soft. Process cooked mushrooms in chopper (or food processor) until the texture of caviar. Mix together with the cooked mixture from step 6 above.
  8. Spread the yogurt over the baked cheese and egg mixture. Place a layer of sunchokes (1 cup), followed by the mixture from step 6 above, the remaining sunchokes, and the feta/goat cheese. Mix together bread crumbs and seasonings, and sprinkle over the top cheese layer.
  9. Change the oven setting to broil, and broil the quiche until bubbly and browned.
  10. Let stand for 5 minutes before slicing to serve.
Serving Size: ֲ1/12 Exchanges per Serving: 2 Carb, 2 Protein, 1 Fat

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Comments 50

  9. Baldwinc

    Since some of the ingredients in the Cheesy Mushroom Deep Dish Quiche are not something I enjoy eating, what would it defeat the purpose if I substituted. For example cottage cheese instead of ricotta and cheddar cheese instead of feta?

  15. heili2439

    Your filling ingredients specify 3 types of cheeses. Your directions (step #3 and #6) do not align with these cheeses and their quantities. Please review your recipe ingredients and directions and correct what needs correction. Thank you.

  19. Ossie-Sharon

    Hi, Magfab. Usually it is not recommended to freeze anything with cottage cheese in it, so you may wish to substitute with yogurt for that part. If the recipe makes too much for your needs, you can take advantage of the “Fewer Servings” function to generate less.

  43. Lindakerrick

    Raw milk? Really? Am I to fleet to my nearest dairy and thrust my pitcher beneath the least aggressive teat? Help us out here, just a little. The average dietary miscreant understands the label ‘organic’, but when the label ‘raw’ comes into play, we’re just a bit lost and are wondering if we need a conch shell. To clarify, I’m seeking clarification.

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