This Turnip & Kale Crustless Green Quiche is an easy and delicious way to sneak greens into your life! Just tell your kids it’s a Grinch quiche and they’ll instantly be interested!
What’s a foodie to do?
If you remember a couple posts back
, I lamented that the only thing growing in my garden was turnips… which my husband is allergic to and nobody else likes.
I honestly don’t remember why I planted them, but there they where. And while they where there, I knew I had to figure out something to do with them!
Now, I usually stick my greens in things like salads and smoothies
, but I wasn’t so fond of the “furriness” of turnip greens, so I decided they must be cooked. Since quiche was on the menu (I can now tolerate farm-fresh eggs, thanks to the GAPS Diet
), my first thought was to chop them up and mix them in. But with kids begging for food and my brain still waking up, laziness
easy won out and into the blender they went
with some fresh kale and all the other quiche ingredients!
Cook your greens.
In general, it’s always better to cook your greens a little anyway, to kill some of the oxalates in them. If you’re not sure what oxalates
are, they’re sneaky anti-nutrient compounds that steal nutrients from your body when you eat them. Their role is to protect the plants against predators (like humans!) with their bitter flavor and ability to prevent the proper digestion and absorption of whatever foods they’re in.
And the best way to get rid of oxalates? Cook them out! Cooking or steaming greens makes the nutrients in them more available to the human body. That’s one of the reasons you don’t see too many green smoothies on my blog. Though eating raw greens is not going to kill you by any means, eat too many of them can lead to oxalate overload and symptoms like inflammation and kidney stones.
When my anxious kiddos peeked into the oven and saw that their breakfast was green, they were in awe. No qualms over green eggs here, folks! The hiding of turnip and kale was a success.
Of course, most everything with sour cream and parmesan cheese in it is a success in my house. But anyway, we no longer question how we’re going to use our turnip greens. Green quiche is the way to go!
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Turnip & Kale Crustless Green Quiche
Free from grain, gluten, and refined sugar.
- 6 pastured, farm-fresh eggs
- 1 cup fresh turnip & kale greens
- 1/4 cup sour cream (or coconut cream for dairy-free)
- dash black pepper
- 1/2 teaspoon Himalayan salt
- 2-3 tablespoons parmesan cheese (optional dairy-free)
Preheat oven to 425 and grease two pie plates or one 9×13 inch baking dish.
Place all ingredients in blender (I use my Blendtec) and puree.
Bake in preheated oven for 30 minutes, or until top is browned and inside is set.
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Looking for more GAPS-friendly breakfasts? You’ll love these, too!