Yoga Journal Singapore — April-May 2017

FLEX TABLE

eat well

Let’s do brunch

FLEXITARIAN VEGETARIAN VEGAN

PHOTO: JENNIFER OLSON; FOOD STYLIST: ERICA M

CNEISH; PROP STYLIST: NICOLE DOMINIC

smoked-salmon

and leek quiche

SERVES 8

Canola-oil cooking spray

Frozen pie crust, thawed 15 min

2 tbsp butter

3 small leeks, thinly sliced

¼ tsp fine sea salt, divided

¼ cup white wine

1/8 tsp freshly grated nutmeg

¼ tsp crushed pink peppercorns

1/8 tsp black pepper

2 whole organic eggs

2 egg yolks

1 cup 2 percent milk

1 cup heavy cream

¼ cup grated Parmesan, divided

8 oz smoked salmon, diced

Heat oven to 350°. Spray a 10-inch metal pie

pan with cooking spray and line with pie

crust.

In a large skillet over medium heat, melt

butter. Add leeks and 1/8 tsp salt. Cover;

cook, stirring, 10 minutes. Add wine; cook

until liquid evaporates. Stir in nutmeg,

peppercorns, and black pepper.

In a bowl, whisk eggs and yolks. Add milk,

cream, 2 tbsp Parmesan, and remaining

1/8 tsp salt; whisk again. Fold in leeks and

salmon. Pour mixture into pie crust; top with

remaining 2 tbsp Parmesan. Bake until set, 45

minutes. Let cool 10 minutes.

NUTRITIONAL INFO334 calories per serving, 24 g fat

(12 g saturated), 18 g carbs, 1 g fiber, 12 g protein,

56 mg sodium

Recipe by Noémie Videau-Zagar and Christine Herelle-Lewis,

owners of Pistache, a French catering company in Brooklyn

PICTURED HERE:

Kale, Ricotta, and

Sundried-Tomato Quiche

kale, ricotta, and

sundried-tomato quiche

SERVES 8

Canola-oil cooking spray

Frozen pie crust, thawed 15 min

¼ cup seeds (such as pumpkin seeds or

pine nuts)

3 tbsp olive oil

1 medium onion, sliced

¼ tsp sea salt, divided

4–5 large kale leaves, chopped

1 large clove garlic, minced

¼ tsp freshly grated nutmeg

1/8 tsp freshly ground black pepper

1/3 cup chopped sundried tomatoes

2 eggs

2 egg yolks

2/3 cup 2 percent milk

2/3 cup heavy cream

7 oz part-skim ricotta

Heat oven to 350°. Spray a 10-inch metal pie

pan with cooking spray and line with pie

crust.

On a bake pan, toast seeds, 7 min.

In a large skillet over medium heat, warm oil.

Add onion and 1/8 tsp salt; sauté until soft, 5

minutes. Add kale, garlic, nutmeg, and black

pepper; cook 5 minutes. Add mixture to

crust. Top with tomatoes and 2 tbsp seeds.

In a bowl, whisk eggs, yolks, milk, cream,

ricotta, and remaining 1/8 tsp salt; pour

over veggies. Top with remaining 2 tbsp

seeds. Bake until set, 45 minutes. Let cool

10 minutes.

NUTRITIONAL INFO324 calories per serving, 25 g fat

(10 g saturated), 17 g carbs, 2 g fiber, 9 g protein,

214 mg sodium

Recipe by Noémie Videau-Zagar and Christine Herelle-Lewis,

owners of Pistache

caramelized-onion and

wild mushroom quiche

SERVES 8

2 tbsp extra-virgin olive oil, plus more for

greasing

Frozen vegan pie crust, thawed 15 min

2 medium yellow onions, thinly sliced

1 lb mixed mushrooms, thinly sliced

¼ cup white wine, divided

3 cloves garlic, minced

2 tsp minced fresh thyme

1 tsp plus 1/8 tsp sea salt, divided

1 block (14 oz) firm tofu, patted dry

1 tbsp apple cider vinegar

2 tsp nutritional yeast

1 tsp white miso paste

1/4 tsp garlic powder

Heat oven to 350°. Line a greased 10-inch
metal pie pan with pie crust.
In a large sauté pan over medium-low heat,
warm oil. Add onions and cook until they’re
a dark golden brown, 40 minutes. Add
mushrooms; cook until tender, 8 minutes.
Reduce heat to low and add 2 tbsp white
wine, garlic, thyme, and 1/8 tsp salt. Scrape
any brown bits off bottom of pan and cook,
1 minute.
In a food processor, process tofu, remaining
2 tbsp white wine, vinegar, yeast, miso paste,
remaining 1 tsp salt, and garlic powder until
combined. Add tofu mixture to pan and stir
to combine; pour mixture into pie crust and
smooth out the top. Bake until crust is golden
and tofu is golden and springy, 45 minutes.
Let cool 10 minutes.
NUTRITIONAL INFO237 calories per serving, 14 g fat
(4 g saturated), 20 g carbs, 2 g fiber, 8 g protein, 491
mg sodium
Recipe by Lauren Kretzer, contributing chef at by CHLOE., a
48 fast-casual vegan restaurant in New York City

april / may 2017

yogajournal.com.sg

Homemade quiche, with its deliciously flaky pastry

plus protein-packed filling, makes the perfect dish for

a weekend brunch with loved ones.By Brittany Risher