Why not mix it up and have breakfast for your Meatless Monday dinner tonight! This recipe is a full meal deal; packed with protein, veggies, and good-for-you carbs.
I recently picked up a lovely bunch of asparagus which I realized hadn’t had since the summer time. It is perfect in this recipe with kale, goat cheese, fresh herbs and a perfect gluten-free crust to top it off. Yumm! 
Print Recipe
Serves 6
For the Crust:
1/2 cup almond meal
1/2 cup all-purpose gluten-free flour blend
1/4 cup Earth Balance, or butter of your choice
2 Tbsp almond milk
2 Tbsp egg whites
1/4 tsp salt
For the Filling:
1/2 cup – 1 cup of asparagus (about 6 stalks), chopped
4 kale leaves, chopped
1 small shallot, diced
60g goat cheese
6 whole eggs
1/2 cup liquid egg whites
2 Tbsp almond milk
2 Tbsp cold water
2 cloves of garlic, minced
Fresh basil, chopped
S&P to taste
Preheat oven to 400F. In a medium bowl, combine almond meal, flour and salt; mix well. Add the cold butter and mix until you have pea-sized crumbles. Add the milk and egg whites. Mix it with your hands to form a ball of dough. Grease an 8 x 8 inch baking dish. Press dough firmly into the bottom and poke a few holes with a fork. Bake in the oven for about 15 minutes. Remove and set aside but leave your oven set to 400F.
Meanwhile, in a large frying pan, add the diced shallot and garlic. Sauté for a minute or so. Add the chopped kale and asparagus, sauté for another few minutes. Set aside.
In another mixing bowl, add your whole eggs, egg whites, milk, water, basil, and S&P; whisk. Add the veggies and give it a stir. Pout this over the quiche crust. Crumble the goat cheese on top. Bake at 400F oven for about 30 minutes or until the egg in the centre has set.
Enjoy!
Nutritional Info per serving:
278 Calories, 19g Carbs, 18g Fat, 13g Protein, 417mg Sodium, 2g Sugar
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