Less Stress in the Kitchen with Batch Cooking!

At two different times over the past 18 years, our life changed in what felt like was overnight. I had to learn to adapt and make changes to help ease the stress.

It reminded me of what our world is going through right now with us all scrambling to make changes in what one day will become all of our “new normal” due to lifestyle changes thrust upon us from COVID-19.

One of the tools that I picked up was learning how to batch cook and double up my recipes so I could continue to help run our fitness business and provide for my family.

As the difficulty with my father’s Alzheimer’s increased, we no longer were able to go out as a family, much less to eat.

Admittingly, I was actually never a good cook, but with time and practice and a very patient family. I now absolutely love to do it and find it quite therapeutic.

These quiches are so easy to make, you don’t have to pre-cook anything which reduces your kitchen time even more.

I’ve used all organic ingredients in the quiches except for the goat cheese. Feel free to swap out vegetables to your liking.

Our favorite way to eat it is with a very simple side salad and a refreshing Italian sparkling water with a splash of cranberry juice and lime!

Vegetarian Quiche Two Ways

Leek, Mushroom, Power Greens, & Goat Cheese Quiche

Ingredients
organic gluten free pie crust shell (they come in pack of 2)
5 organic eggs
½ cup unsweetened almond milk
1 teaspoon olive oil
2 cups chopped mushrooms
2 leeks
4 cups Power Greens chopped
½ cup goat cheese
Pinch of Himalayan salt
Pinch of black pepper

Instructions
1. Place eggs and almond milk in blender, add in salt and pepper and thoroughly blend on medium high.
2. Place sauté pan on medium high heat, add in olive oil, once warm add in leeks and sauté for approximately 5 minutes before adding in mushrooms. Stir well and sauté another 5 minutes.
3. Chop power greens and set aside.
4. Remove packaging from pie crust and place on cookie sheet
5. In order place leeks and mushrooms in pie shell, then sprinkle goat cheese and top with power greens. Pour egg mixture over and with a fork make sure all ingredients are under egg mixture.
6. Bake in a pre heated oven at 350 degrees for 40-45 minutes. Check to see if eggs are cooked, if not go in 5 minute increments.

Broccoli, Red Onion & Goat Cheese Quiche

Ingredients
Organic gluten free pie crust shell
5 organic eggs
½ cup unsweetened almond milk
3 cups chopped broccoli
½ cup chopped red onion
½ cup goat cheese
1 tablespoon Herbs de Provence
Pinch of Himalayan salt
Pinch of black pepper

Instructions
1. Place eggs and almond milk in blender, add in salt, pepper, and herbs de Provence and thoroughly blend on medium high.
2. Chop broccoli into small bites
3. Chop red onion also into small bites
4. Remove packaging from pie crust and place on cookie sheet
5. In order place broccoli, goat cheese and onion in pie shell, Pour egg mixture over and with a fork make sure all ingredients are under egg mixture.
6. Bake in a pre heated oven at 350 degrees for 40-45 minutes. Check to see if eggs are cooked, if not go in 5 minute increments.

Freezing the Quiche for later

A baked quiche freezes well for up to two month. Prepare the quiche in a disposable tin pie pan for easy freezing and reheating. I prefer to keep the pie whole and do not cut it after cooking.

Once the quiche is cooked, allow it to cool completely. Since quiche’s delicate custard may take on any other flavors in the freezer, wrap it securely in freezer paper or aluminum foil. When wrapping, cover all exposed edges by using two or three rectangular sheets that you place perpendicular to one another; and make sure the paper or foil fits tightly over the pie.

Alternatively, slide the quiche into a gallon-size, zip-top freezer bag, press out all the extra air and seal. For extra protection, you may opt to wrap the quiche in cling wrap first.

Place in a freezer with a temperature of 0 degrees Fahrenheit or below. At this stage, do not put anything on top of the quiche or you risk denting its delicate custard; once it’s frozen, you can stack it with other items.

When you’re ready to reheat the quiche, unwrap it and place the pie in a preheated 350 degree Fahrenheit oven and bake for about 20 minutes, or until heated through.

To your health and wellness,