HIKE & EAT: Sleeping Giant & (GF) Quiche Fit For a King

11 Mar

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We just had the most beautiful weekend weather, so we set out in search of a sunny day hike, less likely to be snow-covered at this point in the season. HT suggested Sleeping Giant State Park in Hamden, CT (literally across the street from Quinnipiac). This hike is a little different than our usual trails because it’s a lot closer to civilization and therefore more populated, but the trails are unique, views are great (even if you’re looking out over suburbia) and the biggest draw for me—the terrain is interesting and varied. image-4

The trails start out at well marked trail heads with plenty of parking, maps and all-season composting toilets (bonus!). We wandered our way into the woods with much less of a plan than we usually do, but it didn’t concern me, considering the “contained” nature of this set of trails. The trail was beautiful, but we were very happy to have microspikes and trekking poles, as there were still stretches where ice and snow had not yet melted. HT loves to remind me when I’m veering off trail to seek a less icy route on trails like these (with sheer cliff drops not far from the trail) that “one slip and you’re dead”. Lucky for him, I survived to tell the tale.


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Miss P and HT do not like it when they’re not in the lead. He blames her, but it pains him to be passed on the trail, by ANYONE.


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HT says this pic makes me look blind. hahaha I guess I see it. (no pun intended)

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We did make note that we want to come back and approach the mountain from the other side, climbing up where we descended this time. I’m sure it would be a really fun scramble up…more fun than the 50% icy descent. We’ll probably come back without the Duchess, too, as there are some craggy, narrow parts of the blue trail to the top that looked fun, but we avoided this time with partial ice-cover and a four legged friend in tow.

Now, on to the good part!

We are experimenting, for many reasons, with gluten-free and otherwise healthy options (as always). My sister Bells is GF, HT is currently testing GF and I am flexible (I like the challenge of working around a recipe). So, considering the ingredients we A) had in the fridge and B) are trying actively to consume lately, I came up with…

Quiche Fit for a King (or Queen)

AMAZING Crust (via Health, Home & Happiness)

  • 2 cups almond flour (I made my own in the VitaMix)
  • 2 tablespoons coconut oil (my new favorite fat)
  • 1 egg
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt

Using a fork or mixer, mix all ingredients. Using your hands, form into a flat disk and then roll into a circle 1/4 inch thick. I used parchment paper for this- it makes it easier to flatten evenly, and then flip into the pie plate. If using a pie plate, crimp the edges of the quiche crust decoratively as for pie. Bake the crust at 350* for 15 mins or until it puffs up a bit in the center. Remove and cool.

Here’s my beautiful crust in the works…image-9

Quiche Filling (loosely adapted from Health, Home & Happiness)

    • 6 cage free organic eggs
    • 1/2 cup coconut milk (I made my own, per Recipes for Repair cookbook)
    • 1/2 teaspoon sea salt
    • 4 green onions, thinly sliced, just the white and light green parts
    • 2 tsp chopped scallions
    • 3 handfuls spinach, rough chopped
    • 1/2 pint of baby bella mushrooms, sliced
    • 3 cloves garlic, minced
    • olive oil (cooking spray)

Spray a saute pan with olive oil and turn to medium heat. Add garlic to heated pan, stir, and immediately add mushrooms. Cover and cook for 6-8 minutes, stirring occasionally. Remove pan from heat.

To do this my way, toss the eggs, coconut  milk, salt 1 tsp scallions, all green onions and mushrooms from the pan into your blender container. Pulse twice (that’s all you need, otherwise mushrooms will be obliterated). Pour egg mixture into the unbaked pie crust and top with spinach and remaining scallions.

Bake at 350* for 30-45 minutes, or until the center is set.  Cool 15 minutes before serving to prevent quiche from crumbling.

Check this baby out! HT was drooling over it, and ate it again today for breakfast. Success!image-10



That’s it. I’m hungry again.

Let me know if you try this and love the crust as much as we did. I’m thinking seriously about making a bunch of crusts and stockpiling them in the freezer, or making the crackers like Cara suggests.

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