For thanksgiving this year, my boyfriend and I volunteered to make brunch for the family to wake up our appetites the big dinner of the year. We wanted to make something celebratory, yet also filled with veggies and protein to get a wholesome start to the holiday. The solution was a delicious fluffy quiche with chunks of grass-fed sheep’s milk feta and a crispy gluten-free hash brown crust. To top it off, I made us all creamy masala chai with almond milk, full of ginger and other spices that aid digestion. For any holiday, weekend or other brunch-worthy occasion I highly recommend!

RECIPE

Time: 1 hr

Servings: 4-6

Ingredients:

8 large free-range eggs

1 package frozen hash browns or waffle fries (check that they are gluten-free)

1 cup grass-fed sheep’s milk feta (crumbled)

¾ cup almond milk or oat milk

1 cup cherry tomatoes

4 cups fresh spinach or 1 cup frozen spinach

Pinch of salt, pepper, and smoked paprika

Cooking oil such as sunflower or safflower oil to grease pan

Method: Preheat oven to 425 F. and grease a 9x13 inch baking dish. Make a flat layer of hash browns/ waffle fries and bake for about 15 minutes until golden brown. Meanwhile, chop the cherry tomatoes in halves and finely chop the spinach (if frozen, just thaw). In a small pan, heat a bit of oil and sautee the veggies until soft. Drain the excess liquid through a mesh strainer and set them back in the pan. Check if the hash browns have become golden brown and remove from the oven. Crack all the eggs into a large mixing bowl and whisk. Add milk and spices and whisk again. Crumble the feta and mix into the eggs. Finally, stir the veggies into the egg mixture and pour in an even layer over the hash browns. Set the oven to 400 F put the dish in the oven. Bake for 25-30 minutes until the edges are pulling away from the sides and browned. Check if done by inserting a clean knife and seeing if it comes out clean. If still gooey, bake a few more minutes. Serve the quiche hot, fresh from the oven. Enjoy!