Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: lifewithoutanorexia@hotmail.com

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Wednesday, January 14, 2015

GREEN & GOAT CHEESE QUICHE WITH POTATO CRUST


COOK TIME
TOTAL TIME
 
INGREDIENTS
  • 8 ounces curly kale
  • 8 ounces Swiss chard
  • ¼ cup fresh parsley, chopped
  • 4 yellow or gold potatoes
  • 1 tablespoon butter
  • 8 eggs
  • 4 egg whites
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • 4 ounces goat cheese, crumbled or cut into pieces
INSTRUCTIONS
  1. Preheat the oven to 375 degrees F.
  2. Remove the ribs and any tough stems from the kale and Swiss chard. Roughly chop the remaining leafy greens and place in a large bowl. Add parsley and toss until evenly distributed.
  3. Keeping the skin on, slice the potatoes into ⅛"-thick rounds. I used a knife, but a mandolin works best if you have one.
  4. In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Coat the entire bottom and sides of skillet with melted butter. Turn off the heat and arrange the potato slices along the bottom and sides of skillet, overlapping ½ inch, to form the crust. Spread the greens evenly in the potato crust and pack down tightly.
  5. In a small mixing bowl, whisk the eggs, egg whites, cream, and salt until uniform in color. Pour the egg mixture evenly over the greens until it is about ½ inch from the top of the skillet. Top the pie with goat cheese.
  6. Bake 30-40 minutes or until the center is set. Let cool for 5 minutes before slicing.
Green & Goat Cheese Quiche with Potato Crust

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