Moringa Quiche with Feta and Vegetables
Have you been looking for new ways to enjoy your Moringa and boost your health? We suggest Moringa quiche: fresh Moringa oleifera leaves paired with a variety of flavorful vegetables and the tangy bite of crumbled feta. This combination of Moringa quiche may just prove an irresistible twist to a classic dish. It also provides a unique and healthy meal that will be welcomed and suitable to serve at any time of the day.
Have you ever heard, “Real Men Don’t Eat Quiche“? Well perhaps that is true of many a quiche recipe, but even Popeye would be eager to eat this quiche had he known what Moringa could do for his body!
Available or seasonal vegetables can be substituted as desired to accompany the base vegetable of Moringa leaves.
For more information about Moringa, check out Moringa benefits or watch this great 10 minute Moringa documentary.
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- preferred pie crust recipe bake till golden brown, then cool
- 1 Tbsp butter, olive oil, or avocado oil
- 1 medium onion diced
- 1 Tbsp garlic minced
- 1/2 cup mushrooms diced
- 1/2 cup red bell pepper diced
- 2 cups packed fresh Moringa leaves possible substitution, 2-3 Tbsp Moringa powder
- 1 medium carrots shredded
- 4 eggs
- 1 cup whole milk whisked
- 2/3 cup feta cheese divided
- cayenne pepper sprinkled to taste
- garlic powder sprinkled to taste
- sea salt to taste
- black pepper to taste
- 1/4 cup cheddar cheese shredded
- Prepare preferred 9 inch pie crust and bake accordingly until golden. This recipe also supports a crustless quiche--prepare pan accordingly.
- Preheat oven to 350 F
- Heat oil/melt butter on medium heat. Sauté onions and garlic several minutes until fragrant. Add in mushrooms and red bell pepper and continue to sauté until softened but not limp. Will take several minutes.
- Reduce heat and stir in shredded carrots and packed Moringa leaves. Sauté until leaves are wilted.
- Remove vegetables from heat and stir in 1/3 cup feta cheese.
- Place additional 1/3 cup feta cheese into base of crust or prepared pan.
- Continue by layering vegetables in cooled crust or into prepared pan.
- Sprinkle with garlic powder. Salt and pepper to taste. Optional: add cayenne pepper.
- Whisk 4 eggs with 1 cup milk (salt and pepper as desired) and pour slowly over vegetables.
- Place into preheated oven for 20 minutes. Add shredded cheddar cheese and bake for an additional 25-30 minutes or until set. Allow to sit 10 minutes prior to cutting and serving.