SPRING: Ayurvedic Saag-style Quiche (crust optional)

Developed for MBF CSA Members by chef and Clinical Ayurvedic Specialist Alexeis Filipello

— part of the culinary offerings of the California College of Ayurveda

Originally posted on 5/19/2026

When we think about digestion we want to eat foods in season, that taste amazing, and include all of the 6 tastes. (Salty, sour, sweet, bitter, astringent, pungent) A balanced meal gently activates the full digestive process and increases satisfaction.When we think about digestion we want to eat foods in season, that taste amazing, and include all of the 6 tastes. (Salty, sour, sweet, bitter, astringent, pungent) A balanced meal gently activates the full digestive process and increases satisfaction.

INGREDIENTS:

• 3 cups spinach

• 1 cups chopped baby kale

• 1 cup chard 

• 1 small handful cilantro (add more parsley if you don’t enjoy cilantro) 

• 1 small handful Parsley 

• 1 tbsp ghee

• 1 small yellow onion, finely diced

• 1–2 cloves garlic, minced

• 1 tsp fresh grated ginger

• Optional add parsnips, turnips or sweet potatoes. 

SPICES:

• 1 tsp coriander powder 

• ½ tsp fennel powder 

• ½ tsp turmeric

• Pinch hing (asafoetida) if you have any. 

• Small pinch nutmeg

• Black pepper to finish

CUSTARD:

• 6 eggs

• ¾ cup whole milk OR oat milk 

• ½ cup paneer cubes or mild sheep feta 

• Pink salt to taste

INSTRUCTIONS:

Cook the saag base

1. Heat ghee in a skillet.

2. Add coriander and fennel — cook until fragrant.

3. Add onion and cook until soft and golden. Then add:

   • ginger

   • garlic

   • turmeric

   • hing

4. Add kale and chard first and cook until softened. Add spinach last and cook just until wilted.

   Fold in cilantro and let the mixture cool slightly. Drain any excess liquids

Make the custard:

1. Whisk together:

   • eggs

   • milk

   • salt

   • nutmeg

   • black pepper

2. Fold in paneer or goat feta

Bake:

1. Grease a pie dish or ceramic baking dish with ghee. Sprinkle if going crustless, or add to blind baked crust of choice. 

2. Add greens mixture evenly. Pour custard over top.

3. Bake at 375°F for

   • about 30–40 minutes (without crust) 

   • 40-50 minutes with crust

The beauty of this recipe is you can add any cheese or your favorite crust, or go crustless. 

Enjoy!