This quiche is healthy and delicious — a recent eater called it "heavenly." The hardest part is making the crust, which is actually very easy. For the crust I used a combination of buckwheat and spelt flours, which was a nice flavor combination with the shiitake mushrooms, spinach, egg and parmesan in the filling. Quiche makes a hearty dinner served with a green salad and is equally great for brunch.
Read MoreThis is a really delicous granola recipe that I adapted from Berkeley's famous Cheese Board. Their recipe is called Killer Granola and it calls for quite a bit of brown sugar. I substituted with a combination of honey and maple syrup. You could vary the type of nuts and seeds you use to your own taste, but I think pecans make this recipe extra decadent, especially in combination with the maple syrup. If you're making this for more than one person, I would recommend doubling the recipe — it's a little bit addictive and it goes fast. I've been having it for breakfast with some plain yogurt and fruit. Because of the honey, maple syrup and butter, the granola clumps nicely and is good to munch on straight for a snack — it tastes like a cross between a cookie and granola bar in the best way.
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