Quiche Stuffing

Went to some friend's for post-Christmas fun and we made us quite the festive vegie spread - steamed broccoli, raw carrot slices, watercress and tomato salad, and then the blueberry granola cobbler for dessert. Our centerpiece entree was a fabulous quiche-like shepherd's pie, and four of us adults and 2 kids licked the pan clean! [OK, I admit making a pig of myself on that entree because I couldn't eat the carrots or cobbler - excuses, excuses, but it was good!] Unusual, filling, and herb tasty, much like the herby, bready flavor of Thanksgiving stuffing so we voted on calling it "Quiche Stuffing".

First, grease the pan and flour the bottom and sides with lentil (dahl) flour.

QUICHE STUFFING

"Bread" Crust
5 cups brown rice, cooked
2 1/2 - 3 cups lentil (dahl) flour
1/3 cup olive oil
1/4 cup seasonings (mixed herbs - thyme, marjoram, basil)
1 teaspoon sea salt
2 teaspoons crushed garlic
1/2 cup hot water (as needed)

Mix all of these ingredients to a ball, that is sticky but not gooey.

Vegie Filling
1 zucchini
3 cups chopped spinach
1 large onion sliced
1 cup dried tomatoes
1-2 cups mushrooms (for people without candida)

Layer vegies in crust and press down to compress.

Quiche Filling
6 small eggs
1 onion
2 teaspoons thyme or dill
1 teaspoon sea salt
2 teaspoons crushed garlic

Blend these ingredients and immediately pour over the layered vegies.


Bake @ 180 Celsius or 320 Fahrenheit for 45 minutes. Bake at a little lower temperature than usual in order to cook the eggs so that they are still light and fluffy.