Quiche

Seaweed Quiche

Bull Kelp is a versatile vegetable that can be used in place of spinach in most recipes.

 

Crust:
¼ Cup Kelp Flakes
2 ½ – 3 Cups Flour
1 tsp. Baking Powder
1 tsp. Salt
½ pound Shortening
1 Egg
2 tsp. Vinegar
Cold Water

Combine first 4 ingredients. Cut in shortening. Lightly beat an egg into 1 Cup measure, and add 2 tsp. vinegar and enough cold water to make ½ Cup. Add to the dry mixture and blend until just combined. Roll out crust and put in 9″ or 10″ pie pan.

OR try the Whole Wheat Crust:
¼ Cup Kelp Flakes
1 ½ Cups Whole Wheat Flour
1 tsp. Salt
1 ½ Cup Wheat Germ
4 oz. Margarine
Approximately 2/3 Cup Cold Water

Combine first 3 ingredients. Cut in margarine. Add enough cold water to bind dough. Roll out crust and place in 9″ or 10″ pie pan.

Filling:
½ Cup Dried Bull Kelp cut into strips (cut with scissors)
3 Eggs, beaten
1 Cup Cream
½ Cup Milk
½ Cup Green Onion, chopped
1 Cup Mushrooms, sliced
1 tsp. Dry Mustard
¼ tsp. Cayenne
1 Cup Cheddar or Swiss Cheese, grated
2 T. Butter or Margarine

Soften cut Bull Kelp in water while preparing the rest of the ingredients – discarding soaking water before combining ingredients. Combine Bull kelp, green onions, mushrooms and cheese, and place in prepared pie crust. Combine eggs, cream, milk, dry mustard and cayenne. Pour over Bull Kelp/cheese mixture and dot with butter or margarine. Bake @ 350° for approximately 45 minutes or until set.

The above recipe, compiled by Rae Hopkins, and selected from Pacific Seaweeds (2001, Harbour Publishing, Maderia Park, British Columbia) by Louis Druehl.