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    You are in: Home / Recipes / Jurassic Quiche Recipe
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    Jurassic Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 mins

    Katherine the Great's Note:

    I created this recipe to take advantage of the bounty of early March farmers markets here in California. The word 'jurassic' comes from the antique and heirloom quality of the main ingredients-- Romanesco cauliflower, dinosaur (Lacinato) kale, and spelt (antique wheat grain). Plus the pointy, pale green Romanesco cauliflower gives this quiche an otherworldly appearance! This recipe is meat-free, cheese-free, healthy, and low in fat (well, except for the eggs).

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    Units: US | Metric


    1. 1
      Toast the spelt grains in a saucepan with olive oil for 5-10 minutes, then add 2-3 cups water or broth to cook. Spelt must be cooked thoroughly before adding to the casserole dish. Drain off any excess liquid once spelt is cooked.
    2. 2
      Preheat oven to 350°F
    3. 3
      Grease a 12 x 12 casserole dish, then line the bottom with the cooked spelt. Chop up the dinosaur kale in a food processor, then add that as a layer above the spelt. Chop the Romanesco cauliflower into individual florets, then nestle each floret into the spelt and kale mixture.
    4. 4
      Combine eggs, milk, and parsley into a blender and blend for 30 seconds. Evenly pour over the other ingredients in the casserole dish. Cover with aluminum foil.
    5. 5
      Bake the quiche for 30-40 minutes at 350°F It is finished when there is no liquid visible if you tip the pan to the side and look in the center.

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    Nutritional Facts for Jurassic Quiche

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.8
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.3 g
    Cholesterol 93.2 mg
    Sodium 73.8 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 5.8 g
    Sugars 4.4 g
    Protein 10.7 g

    The following items or measurements are not included:

    kale leaves

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