I’m breaking my own rule by not posting a photo, but I don’t want to write out the recipe by hand only to misplace it. So, I intend to rectify the situation next time I make this and squeeze the photo in here. In the meantime, here’s the recipe.
Note: The milk and cheese can be omitted to produce a dairy-free quiche, which would still be tasty.
Recipe from: me
- 2 medium potatoes, scrubbed and rinsed
- 1 leek, sliced, rinsed, and strained
- 1 tsp. butter
- 1-2 cloves garlic
- 1/4 tsp. terragon
- 1/2 tsp. salt
- freshly ground black pepper
- 1/2 c. parmesan cheese
- 1/2 c. milk
- 6 eggs
Thinly slice the unpeeled potatoes using a mandolin. Lightly salt the potatoes and the leeks and saute briefly in a cast iron skillet in a tsp. of butter. Mince the garlic and stir it in, allowing to cook for an additional minute. The potatoes should be just a tiny bit firm (ere on the side of caution–it’s better to overcook them than undercook them). Remove from heat.
Preheat oven to 425 degrees.
In a medium mixing bowl, add the tarrgon, salt, pepper, and parmesan. Stir briefly. Add the eggs and milk, then lightly beat until the whites and yolks are fully combined. Pour on top of the potatoes and leeks. Bake for 30 minutes or until golden brown.
Recipe from: me
This is one of my all-time favorite recipes. It makes a decadent breakfast or a refreshing afternoon pick-me-up, and it’s easy. It tastes creamy and luxurious and indulgent, and yet… it’s actually healthy for you as well as low-glycemic.
There is one little catch though, and that’s the secret ingredient. I wish I could make you taste it before I unveil this ingredient to avoid bias. See, the first time I made this I was doing it as a favor for my mom, and I was certain it would be absolutely nasty. But I tasted a little bite, and the rest is history.
So what is this mystery ingredient? Avocado. Seriously, just try it.
Ingredients: (all measurements approximate)
- 1 just-ripe avocado, chilled in the refrigerator for several hours (you don’t want it firm, but if you wait until it is too soft the flavor tends to be more potent)
- 1/2 c. coconut milk, chilled (for 100% raw, make your own by blending coconut meat and coconut water in a high-power blender)
- 2 tbsp. cocoa powder
- 1/4 c. coconut sugar (can use agave nectar instead, or xylitol for the yeast cleanse diet)
- 1/2 tsp. vanilla
- fresh berries for garnish
Slice the avocado in half and carefully remove the pit. Scoop out the flesh into a blender. Add a little of the coconut milk– just enough to cover the blade of the blender. Puree the avocado until smooth and creamy with no lumps (this will take longer the less ripe the avocado). Add additional coconut milk as needed to help the blender run smoothly. However, adding too much at once can make it much more difficult for the blender to catch all the lumps in the avocado.
Now, spoon in the cocoa powder and coconut sugar, the vanilla, and the remainder of the coconut milk. (I sometimes add more coconut milk to make the consistency more milkshake-like instead of pudding-like. I recommend doing this the first time if you’re squeamish about the avocado, since the flavor of the coconut helps to conceal the flavor of the avocado.)
Blend until smooth. Taste and adjust cocoa powder and sweetner to desired chocolateyness and sweetness. Spoon into a glass or bowl and chill for 1/2 hour to an hour. (I skip that step, teehee)
I like to garnish mine with fresh berries and mint leaves if I have them. Bon appetite!