Broccoli Rabe, Shitake, and Feta Quiche

This gluten free quiche hits all the marks with its umami notes from the mushrooms and broccoli, and the right amount of saltiness from the feta. It is so satisfying that I eat this quiche on its own for a meal, but it also goes great side a simple side salad. I've also saved the leftovers and eaten a slice for breakfast with some chili hot sauce for some added heat. If you like spicy foods, I highly recommend adding some to your serving as well!

Ingredients (crust):

• 1 cup (160 g) buckwheat flour

• 4T (60g) cold coconut oil or vegan butter (I use Miyokos)

• 2.5 T cold water

• pinch salt

• 2 T potato starch

Ingredients (filling):

• 7oz/200g feta

• 4 eggs

• 1/2 cup milk (I used hemp seed milk)

• 1 bunch of broccoli rabe, chopped into bite-sized chunks

• 1/2 lb shitake mushrooms, sliced

• 2 T olive oil

• salt

• pepper

Method (crust):

• Add the buckwheat flour, potato starch, and coconut oil or butter to a mixing bowl. Add the cold water 1 T at a time and begin mixing until it comes together in a ball. Spread it thinly (1/4”) across a 8” pie tin and refrigerate for 1 hour.

• Meanwhile, toss the broccolini in 1 T olive oil and a sprinkle of salt. Bake at 425 F for 20 minutes, or until crispy. Take out when done and leave it aside to cool.

• Heat a cast iron pan with 1 T olive oil. Add the sliced shitake mushrooms and sauté for 5-10 minutes. They should be starting to brown and you will know they are done. Add them to the broccoli and leave aside to cool.

• Beat the eggs and mix in a pinch of salt and a good crack of black pepper.

• Once the crust has chilled, pre-bake the crust at 350 F for 20 minutes.

• While the crust is baking, mix the egg mixture with the feta and veggies.

• Put the mixture into the pre-baked crust.

• Bake again for 40 minutes at 350 degrees F.

• Let the quiche cool for at least 15 minutes to let it set before cutting into it.