Fancy Veggie Quiche

I  diced and spliced this recipe from two I found online (Asparagus and Butternut Squash Pie plus Organic Potato Crust Quiche Gluten Free & Grain Free Recipe) and then I added bacon and extra seasoning because really, why not? I had a hankering for something breakfasty with asparagus and I'm trying to avoid gluten (oh joy). I used grated Pecorino Romano instead of Parmesan since it is sheep cheese (i.e. easier to digest) and Lactose Free Reduced Fat milk - low on lactose and gluten free, huzzah! Omit the bacon and you've got a vegetarian delight!

Ingredients:

Crust:
4 cups uncooked organic potatoes, shredded (I used sweet potatoes)
1/2 tsp unrefined sea salt
1/3 cup Grated Pecorino Romano cheese
1 large organic egg 

Filling: 

1 Small to Medium-Sized Sweet Onion, cut into thin slices

1 Shallot, minced

1 and 1/2 lbs Asparagus, with the tough bottoms trimmed off

8 Ounces Butternut Squash Cubes

2 Eggs

2/3 Cup Lactose Free Milk

4 Tablespoons Parmesan Cheese, finely grated

3 Tablespoons Olive Oil

1/2 Teaspoon Garlic Powder

1/2 teaspoon steak seasoning

1/2 teaspoon smoked paprika

1/4 cup cooked bacon pieces (chopping into bits)

Instructions

1. Preheat oven to 400 F.
2. In a food processer, shred potatoes and transfer to a large bowl.
3. Salt potatoes and allow to sit for 10 minutes.
4. Squeeze the water out of the potatoes and place in another dry bowl.
5. Add salt, parmesan cheese, and egg and mix until well blended.
6. Press firmly into a greased 9" pie dish or individual greased ramekins.
7. Bake for 20 minutes. 
8. Sauté the bacon for a few minutes. Add onion and shallot along along with the olive oil in a frying pan over medium heat until the onions have softened, about 15 minutes. Then remove it from the heat and set it aside.
9. Bring a medium sized pot of water to a boil, add the asparagus and cook for 30 seconds, then remove them from the boiling water and immediately immerse them in ice water to keep them from cooking. Set aside 7 asparagus spears and chop the rest up into chunks.
10. In a medium sized bowl, blend the eggs, milk garlic powder, paprika, and steak seasoning with an electric mixer. Set aside.
11. Remove crust from oven after 20 minuets and reduce heat to 375 F.
12. Add the onion and shallot mixture, butternut squash cubes, bacon, and chopped asparagus, then sprinkle it with the remaining Parmesan cheese. Place the 7 asparagus spears on top of the pie and pour the egg mixture over the vegetables until the pie is full.
13. Bake in oven for 30-45 minutes.

Nut Cheese?

Being lactose-intolerant and a cheese-lover is a tough lot, so I'm always intrigued by recipes with "cheese substitutes." I happened upon a Pinterest post for "Cashew Cheese" and figured I'd give it a try. Grant it, it's not cheese, but if I close my eyes and dip a corn chip into this somewhat creamy concoction the experience isn't half bad... and it hopefully won't give me gas later.

Ingredients
    •    1 cup raw cashews (soaked for 1hr or more)
    •    ¼ cup filtered water
    •    ¼ cup nutritional yeast (I don't know what this is and didn't feel like leaving the house, so I omitted it)
    •    2 Tbs. lemon juice
    •    2 cloves garlic
    •    2 Tbs. white wine or use 1 Tbs. raw apple cider vinegar (I used the latter)
    •    1 Tbs. dijon mustard
    •    sea salt and pepper to taste
    •    ½ cup sun-dried tomatoes, chopped (I used the jarred in oil kind)


Stick it all in a food processor and there ya go!

From nutritionstripped.com