Yes, it’s a thing! This delicious brunch staple is one of my favorites for an elegant brunch. It’s also great for a light lunch or breakfast nosh. There’s something comforting in quiche, evoking memories of French patisseries and confections.
When I figured out the gluten-free and dairy-free version for this dish, I was ecstatic! Here’s a great recipe for you to enjoy, whether entertaining or just for a nice treat on your own. With a little side salad, it’s a whole meal!
Let’s start with the health benefits of this dish: The key ingredient is eggs, which are an amazing source of protein! There are 6g of protein in a single egg (USDA recommends roughly 40g protein per day). Eggs contain most essential vitamins (A, most of the B vitamins, D, E, K), as well as phosphorous and calcium for bone health. They are an excellent source of omega-3s, contains choline for eye health and they are a low caloric food. Cholesterol is often discussed with eggs, and yes, they DO contribute to increasing HDL cholesterol, which is a GOOD thing! HDL, known as the GOOD cholesterol, is responsible for clearing out bad cholesterol and plaque from the blood, which contributes to heart health and lowers the risk for stroke.
This recipe yields 1 9-inch quiche, plus 1 additional crust (you can make 2 quiche or save the second crust in the refrigerator for up to 2 months). Preparation time is 45 minutes, cooking time is 45 minutes - total time is 1.5 hours.
I'm certain you'll enjoy this delicious quiche which doesn't sacrifice traditional flavors! And, it's made by YOU, with the secret ingredient: vitamin L
EQUIPMENT YOU'LL NEED
Large Ceramic or Stainless Steel mixing bowl
Large Fork or Pastry Cutter
Wax or Parchment paper
9 inch Pie Tin – metal or glass
Medium Mixing bowl – scrambling eggs
Filling Preparation (optional):
High-heat rubber spatula
· Bob’s Red Mill Gluten Free Pie Crust Mix (will make 2 shells)
· 6 tbsp Earth Balance Olive Oil Spread – cut into small pieces and softened to room temperature
· 1 large egg, beaten
· 1 tbsp apple cider vinegar
· 4-5 tbsp ice water
· 6 large eggs, beaten
· 1/3 cup unsweetened Almond Milk or Oat Milk
· Pinch of sea salt, ground pepper to taste
· Filling options (try some or all ingredients!)
~ Ham & Dairy Free Cheddar Cheese
~ Bacon, Tomato, Onion, Dill
~ Dairy Free Cheese & Onion
~ Spinach, Onion, Dill
~ Asparagus, Mushrooms, Red Bell Peppers
· ½ to 1 cup organic mixed greens
· 1-2 tbsp Brianna’s Organic Apple Cider Vinaigrette or French Vinaigrette
~Preheat oven to 425 degrees.
~In large ceramic or stainless steel bowl, empty contents of Bob’s Red Mill Gluten Free Pie Crust Mix, except for ¼ cup.
~Cut in Earth Balance pieces using fork or pastry cutter until the mixture is crumbly. Form a well in the center.
~Add egg and vinegar to the well, stirring in gently until just blended and starting to stick.
~Sprinkle dough with 1-2 tbsp ice water. Blend wet and dry mixtures together with a fork and clean hands until it holds together and forms a ball. You may need 1-2 tbsp additional ice water to get the dough to form a ball.
~Once you have a large ball, divide the dough in half, creating 2 smaller balls. You will only need 1 for this recipe.
*You can wrap the second ball in wax paper and place in an air-tight container to store for up to 2 months in the refrigerator – or make two flavors of quiche (repeat the Egg Mixture recipe for your 2nd flavor)
~For the dough you will be using, place this on a piece of wax or parchment paper on a level surface. Sprinkle with a small amount of the remaining Bob’s Red Mill Pie Crust Mix.
~Press down the ball evenly and sprinkle a little of the pie crust mix on the dough. Cover with another piece of wax or parchment paper.
~Using the rolling pin, roll out the dough to an even thickness and size to fit pie tin.
~Remove top piece of wax/parchment paper and invert the dough into the pie tin.
~Slowly peel away the second layer of wax/parchment paper and gently push the dough into the pie tin. If you have small tears, you can use the cold water to smooth the dough back together.
~Using a fork, poke a few holes in the bottom of the pie crust. Even out the edges and remove excess dough from the edges of the pie tin.
~Place empty pie crust in the oven and bake for 10 minutes. Crust will be lightly golden brown.
~Once cooked, remove and place the crust to the side to cool. REDUCE OVEN TEMP TO 350 F
You can do this while the crust is baking.
~Using your sauté pan, prepare any filling ingredients in advance. 1 tbsp of olive oil should be adequate for any vegetables you are cooking in advance.
~If you cook your bacon first, you can use the bacon fat to cook your remaining vegetables, which adds a delicious (albeit less healthy) flavor profile.
~DO NOT COOK in advance: diced ham, tomatoes, spinach, red bell peppers – these can all be added cold/raw and they will cook with the egg mixture.
~Set aside any prepared filling ingredients
EGG MIXTURE & QUICHE PREPARATION
~Make sure oven is set to 350 F
~In your medium mixing bowl, crack all 6 eggs. Scramble these all together to a light yellow color. Add the unsweetened almond milk and salt/pepper to taste.
~Once the egg mixture is ready, add your filling ingredients to the bottom of the cooled pre-baked pie crust.
~Pour egg mixture over the fillings.
*My personal favorite combo is sauteed onions, crispy bacon bits, dairy free cheddar cheese and fresh dill. It’s so spring-fresh tasting!
~Bake the quiche at 350 F for 35-40 minutes or until the egg mixture is set and lightly golden.
~Once baked and set, remove quiche from the oven. This can be eaten immediately or at room temperature, making this an excellent dish which can be prepared in advance.
~Cut quiche into pie shape wedges
~For a full meal, serve with ½-1 cup of fresh mixed greens with apple cider vinaigrette.
~Add fresh blueberries for a refreshing pop of flavor (and color).