Tuesday, 20 February 2018

R Recipes

Hemp Powered Quiche: The All-in-One Meal

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Quiche is one of those versatile no fuss dishes that works great as breakfast, lunch, dinner, or even a midday snack. Though quiche is typically thought of as a French dish, it originates from Germany and typical of German food, it’s a hearty meal that covers all food groups, making it a handy all-in-one dish.

Quiche is also a great source of protein. In traditional quiche, the protein content comes from eggs. A quiche made with 5 to 6 eggs has around 15 grams of protein per serving. Adding meat ups the protein content, and adding hemp protein powder will make your quiche a protein powerhouse, skyrocketing the protein content to around 25 to 30 grams per serving.

Another benefit of quiche is the mix of protein profiles. Protein breaks down in the body into amino acids to make muscles, tendons, organs and skin as well as enzymes, hormones and neurotransmitters. Each protein source has its own amino acid profile, which is why it’s crucial to vary food intake and combine protein sources in meals.

Quiche gets a bad rap for its fat content. But fat is not only an essential source of energy that supports growth and cell functions, it also transports fat-soluble vitamins A, D, E and K through the bloodstream to where they’re needed. Because all the cells in our bodies contain fat, we need it to maintain healthy skin and other tissues.

Healthy eating is all about the right balance of ingredients. Need an idea for a hemp protein powered quiche that tastes gourmet? Keep reading.

Pancetta, Spinach, Goat’s Cheese & Hemp Quiche


OPTION 1: Almond Flour Crust

2 cups of Almond Flour
½ cup of melted butter
1 tablespoon of minced garlic
½ teaspoon of Sea Salt
½ teaspoon of Ground Pepper

OPTION 2: Sweet Potato Crust

1 large Sweet Potato


5 Eggs
½ cup of Pancetta, diced (optional to cook till crispy before adding to mix)
½ cup of Goat’s Cheese, crumbled
2 cups of Spinach leaves
1 Onion, sliced
1 clove of Garlic, minced
¼ cup of fresh Chives
½ teaspoon of Ground Nutmeg
½ teaspoon of Sea Salt
½ teaspoon of Ground Pepper
2-3 tablespoons of Germinated Hemp Seed Protein 


Preheat oven to 175°C.

OPTION 1 CRUST: Mix almond flour, butter, garlic and seasoning until it forms a doughy mixture. Gently press dough into a 9-inch baking dish. Bake crust in oven for 10 minutes. It will puff up, so pat it back down with a fork and continue to cook till slightly browned for another 10 minutes.

OPTION 2 CRUST: For sweet potato crust, cut the sweet potato into thin slices and arrange in a pie dish to form a crust. Drizzle oil, salt and pepper over it and bake in the oven for 15 to 20 minutes.

For the filling, mix salt, pepper, nutmeg and hemp protein powder in a large bowl. Whisk the eggs and add them to the dry mix. Cook the onion and garlic till fragrant, then add in the spinach and cook till soft. Add the spinach, garlic and onion to the egg mix. Arrange the Panetta and goat’s cheese on the crust and pour the egg mix over it. Bake in the oven for 35 minutes, or until the eggs have set and the surface is slightly browned.

Serving Suggestion

Serve hot with a side salad. Or keep the leftovers and eat it cold for breakfast.

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