Whip up a tasty quiche recipe using locally sourced ingredients from your local farmers market for a mindful eating experience.
You might be wondering what is Mindful eating? Mindful eating means sourcing your meals with the highest quality ingredients and being conscious about what your body really desires (and then giving it that!).
These crustless quiche cakes are one of my fave new recipes. The ingredients were sourced from my own garden and from our local farmer’s market – with veggies from the farm up the street. #bliss
Quiche cakes are a perfect meal to create and then set aside for when life is a little busier, or cook and eat right then and there. Your choice!
You can easily reheat these quiches (on the stovetop with some avo oil) and enjoy with a side of greens and GF toast (Franz cinnamon raisin with coconut butter is the jam!).
- 6 organic eggs, beaten with 1 t sea salt
- 3 T of herb & garlic cashew cheese, the BEST is Treeline
- 3/4 c unsweetened Milkadamia milk
- 1 t sea salt
- 1 zucchini, sliced and quartered
- 1 bunch of kale, chopped
- 1/2 c of cilantro, finely chopped
- 1/4 c of organic red onion, finely chopped
- 1 muffin tin pan, makes 6 large quiche cakes
Step one: Preheat oven to 350 degrees. Oil muffin tin with organic coconut oil.
Step two: Mix all ingredients in together, being sure to give extra mix Love to the cashew cheese until it’s well distributed throughout the mix.
Step three: Using a ladel, scoop the mixture into each of the muffin tins. This recipe will make 6 large quiche cakes or 10-12 small quiche cakes.
Step four: Bake the quiche cakes for 30 minutes or until golden and a toothpick comes out clean.
Step five: Sprinkle with some hot sauce for an added kick, and pair with greens and gluten-free toast for a full metaphysical meal experience.
Bless these incredible quiche cakes with Love and enjoy!
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