Happy Herbivore Blog

Fat-Free Vegan Quiche Made with Wilting Greens

Posted by: Lindsay S. Nixon |

Category: Recipe

Fairly often I go bonkers at the fresh market and come home with more greens than I can eat by the week's end. I always feel a twinge of guilt when I find a wilting bunch of greens left in my fridge so it's been a goal of mine to develop a fool-proof recipe that makes use of them.

Behold the mighty vegan quiche!

This quiche recipe is so freaking easy to make it's wrong. It'll also work with any greens you have on hand, too! I tried it initially with kale and then again with chard -- my least favorite leafy green, just to make sure it was delicious all around (and it is). If you don't have a full bunch of greens left, thats okay too -- this recipe is very forgiving. 

It can  also be prepared in advance. You can either make the quiche mixture and store it in an air-tight container until you're ready to bake, or bake it ahead of time and gently reheat it in your oven on "warm" for about 10-20 minutes. Either way, you get the same beautiful quiche!

Might I even dare suggest it as an Easter brunch option? It's so easy, healthy and presents just beautifully -- you really can't go wrong with this quiche! 

And yes! It's crustless. It firms up so nicely that you can cut slices without it falling apart and crumbling all over the place! Like I said, ridiculous (but oh so amazing!)


Recipe:Quiche with Greens


Have wilting and sad-looking greens on hand? Make this awesome quiche! You can use as little as 2 cups or as many as 6 cups of greens. Any fresh leafy greens (chard, spinach, kale, etc) will do.

It is great for brunch or even those nights when you want breakfast for dinner!



Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing). 

Celestial Seasonings Winner

Posted by: Lindsay S. Nixon |

I pick all my winners randomly -- but if I went on comments alone, I would have had to pick Victoria L. who left this comment: "I toured the factory for my honeymoon! Top that..."

She's right! You just can't top that! However, random.org is a little more impartial than me (which is why I use it!)

Congrats to Michelle of The Vegan Kitchen! 

Thanks to everyone who participated! I'll try to host another contest again soon. If you want to double your chances in future contests or just have a head start on knowing what and when they'll be -- sign up for the Happy Herbivore Newsletter! Thanks!


A little trivia about me: I don't like taking medicine. It's not because I don't like the taste or I have difficulty swallowing pills, it's bigger than that. I have always felt that my immune system is cheapened, if not weakened, anytime I take something. I'm sure if my life depended on it or I was so sick or in so much pain that it was unbareable, I'd take something, but so far I haven't found that limit. 

Of course, I hate having a cold and flu symptoms as much as the next person (though I've found since going vegan I get sick much less than my peers and when I am sick, recover more quickly) but I choose to 'medicate' naturally with rest, fresh fruits and vegetables and teas, particularly blends with Echinacea. 

I was first turned on to Celestial Seasonings when I lived in Boston and wanted something to keep me warm that wasn't as stimulating as coffee. I quickly fell in love with their herbal fruit teas and stocked our apartment with every flavor they offered. I've even made oatmeal with tea. (It's really good!)

If you follow me on twitter, you might remember my tweets this winter on how I was desperate to get my hands on Celestial Seasonings Sugar Cookie Sleigh Ride seasonal tea. (A twitter friend ended up mailing me a box all the way from Florida! <3) 

Not too long later, Celestial Seasonings asked if they could send me some of their teas to try. They ended up sending me some of their wellness teas since its cold season. I graciously accepted (I swear by wellness teas!) and have been busy sampling these teas all week. I'm really loving the new vanilla sleepytime tea and I find their decaf green tea is great when served as an iced tea with lemon slices and a bit of stevia.

Whole Wheat Vegan Irish Soda Bread

Posted by: Lindsay S. Nixon |

Category: Recipe

Just in time for St. Patty's Day! Traditional Irish soda bread is made with just four ingredients: flour, buttermilk, salt and baking soda. Since buttermilk is easily made vegan by combining 1 tsp lemon juice or apple cider vinegar to every 1 cup of non-dairy milk, I thought this would be an easy recipe to veganize and I was right!

I added a little raw sugar and raisins for my own personal preference but you can omit them or add caraway seeds if you like. You can also add more sugar for a sweeter bread or an Irish soda bread-cake. You won't believe how easy this recipe is! Now if I can just think up a way to make vegan corned beef...

Recipe:Irish Soda Bread


A whole wheat vegan version of the Irish comfort food! Perfect for spreading jam or dipping into coffee or tea. Lemon juice may be substituted for the apple cider vinegar. You can also increase the sugar to 4 tbsp for a sweeter bread.



Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes. Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins. Whisk until it's evenly combined and well incorporated. Whisk the non-dairy milk mixture a few times until it's light yellow and curdled. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like. You may not use all of the liquid.  Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an "X". Bake 30 to 45 minutes @ 425F, until it's golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it's done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.