Gluten and Dairy-Free Veggie Quiche
Gluten and Dairy-Free Veggie Quiche
If you love a good cheesy and buttery crust quiche but are avoiding gluten and dairy, you are in luck. I am sharing my gluten and dairy-free quiche recipe with you. It’s so tasty, you won’t be missing out on any of the flavor you’ve grown to love about quiche.
Without further ado, here it is:
Preheat oven to 350°
Ingredients:
- 1 Whole Foods Gluten Free Bakehouse All Butter Pie Crust (found in the freezer section)
- 4 whole eggs (pasture-raised organic)
- 2 egg yolks
- 5.4 oz. organic canned coconut cream
- ¼ cup sundried tomatoes
- ¼ cup diced bell pepper (green, yellow, or red)
- ¼ cup diced white onion
- ½ of a diced jalapeno pepper (if you like spice)
- 5 diced olives (kalamata, black, or green)
- ½ cup of mixed greens
- 4-6 oz. Kite Hill almond milk dairy-free ricotta
- Seasoning (suggestion – garlic powder, oregano, basil, salt, & pepper)
- Fresh basil or dried basil
Directions:
- Thaw the pie crust for 15-30 minutes, once oven warmed to 350° bake for 10 minutes
- While pie crust is baking, mix the eggs, egg yolks, and coconut cream
- Add the diced vegetables and Kite Hill ricotta to the egg and coconut cream mixture and whisk thoroughly
- Season with garlic powder, oregano, basil, salt, & pepper
- Remove pie crust from oven, pour the quiche mixture into pie crust, top with fresh basil or dried basil seasoning
- Bake at 350° for 50-60 minutes until center is formed (test with a toothpick, when it is inserted and comes out clean)
Cut into pie slices, serve with a side of mixed greens or sliced avocado and enjoy!!!
If you would prefer a Quiche Lorraine version, feel free to add uncured ham, bacon, or even chorizo to it!!
This is great for breakfast or brunch, lunch or dinner. It stays great under refrigeration for 2-3 days. Just reheat in oven at 250° for 20 minutes or can microwave 1 slice for 1 minute.
Also, great to serve up for the holidays!!