Green Curry & Lemongrass Quiche

Today on the blog, I will be sharing a green curry and lemongrass quiche with a buttery crust that is oh so good! I have been craving quiche ever since my last quiche recipe, the Bacon and Swiss Chard one, and knew that I had to make one soon. This is a non-traditional, vegetarian quiche, but the fun thing about cooking is that you can make your recipes your own. Thank you Jesus for helping me with this recipe! For the pie crust, I used Live Well Bake Often's recipe, but instead of shortening, I simply used butter.

My mom and I truly enjoyed this recipe. The crust was so flaky and buttery, and went perfectly with the green curry infused sauteed onions and garlic, and eggs topped with creamy, raw milk cheese added so much comfort to the dish. I love quiche... #werelivingourbestlifeinJesus

Let's get into the recipe...

INGREDIENTS -Buttery pie crust (use water to dab edges of pie crust before placing in oven)

-Thinly, sliced raw milk mild cheddar cheese

-Avocado oil

-Red onion (1/2)

-Garlic (6 cloves)

-Green curry paste

-Lemongrass turmeric paste

-Organic, frozen spinach

-Multicolored, mini peppers

-Small-sized cauliflower

-Garlic and herb seasoning

-Butter (1-2 tablespoons)

-Chicken bone broth or water, but use the broth, trust me!

-Cilantro, chopped

-Farm-fresh eggs (6)

-Raw, creamy milk (3/4 cup)

-Salt + pepper

*I left some measurements, but measure to your liking. My recipes are for the seasoned cook and serve as a guide.

INSTRUCTIONS

Preheat oven to 350.

Place pie crust in greased pie dish and press it around the dish to fit. I love this technique versus using a rolling pin.

Take your thinly sliced cheese and layer it thin on the bottom of crust.

Sautee garlic and red onion in a preheated cast-iron pan with avocado oil until somewhat soft. Then, add green curry paste, stirring everything around, letting the veggies get infused with the paste. Then, add lemongrass turmeric paste and do the same. Add frozen spinach (the water from the frozen adds just enough water so pan won't burn). Once cooked, add on top of cheese.

Sautee peppers in avocado oil, and once halfway soft, add cauliflower. Mix. Once oil dwindles, add a little chicken bone broth at a time, alternating between sautee and letting cook, and once broth dissipates, add a little more broth. Midway in the cooking process of the cauliflower, add butter, mix around, and let butter dissipate. This process takes a bit of time, since cauliflower is tough and in cast-iron pans, getting veggies soft takes longer, as well.

Cast-iron pans usually lead to a more crispy, crunchy vegetable. Season generously with garlic and herb seasoning. Remember: When cooking the peppers and cauliflower, don't let the liquid burn out a.k.a. let pan burn. Once done, add on top of garlic, red onion, and spinach blend.

Sprinkle cilantro on top of pie dish.

In a bowl, add 6 eggs, creamy, raw milk, salt, and pepper and beat. Pour this mixture on top of ingredients in pie dish. Grind garlic and herb seasoning lightly on top. Add more thinly, sliced cheese on top.

Place in oven. You will know quiche is done when you can stick a knife in it and the knife comes out clean.

God bless

Hannah

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