I just wanted to take a moment to share something nutritious that I am enjoying in my kitchen – Dr Cowan’s Garden vegetable powders.
These vegetable powders are a wonderful way to increase the number of phytochemicals in your diet – something we can all use a little help with!
The other day I couldn’t make it to the grocery store, I was out of most vegetables, and I was craving a quiche. Why quiche? I dunno…maybe because my body knows how healthy it is to eat a properly made quiche. With all the good fat, protein and veggies, the is a perfect meal component or filling snack, any time of day.
Then, I realized that despite my vegetable insufficiencies, I could make something work, so here you go – this win in my kitchen can be a win in yours.
Dairy-free, Crustless Quiche
- ½ pound good quality pork sausage (I like Richardson Farms which is available at farmer’s markets in Austin)
- 1 small, organic onion, chopped
- 6 eggs (I like Vital Farms)
- ¾ cup homemade nut milk or coconut milk
- 3 TBS arrowroot powder
- ½ tsp baking powder
- Liberal use of vegetable powders from Dr Cowan’s Garden:
- 1 heaping teaspoon Swiss Chard Powder
- 1 heaping teaspoon Winter Squash Powder
- 1 heaping teaspoon Charred Eggplant Powder
- ½ teaspoon Tomato Salt
- ¼ teaspoon Pepper Salt
Preheat oven to 350 degrees. Cook sausage in a pan over medium heat. Chop onion, while sausage is cooking. When cooked, remove sausage from pan, but keep the grease in the pan, and add onions. Saute until brown, about 10 minutes. Combine eggs, milk, arrowroot powder, and baking powder in a large bowl and mix with a whisk until smooth. Then, add the vegetable powders to the onions and sauté for just a minute or two (this will help keep the powders in suspension in the quiche). Now, add the sausage and onion mixture to the eggs and stir well. Pour into a greased pie pan. Bake for 35-40 minutes, until middle is firm.
Serve with a green salad or bowl of soup.
And yes, if you have fresh vegetables to use, this recipe works great with those as well.
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