Dairy Free Quiche
So sometimes, I amaze myself! I had the hankering for quiche and well a good one, or so I thought has a ton of dairy and dairy and I do not play well together. So, like I do so often I went on a wing and a prayer and let me tell ya, this is a keeper! The boys had NO idea that it was dairy free!! That is a win!!
Prep Time15 minutes mins
Cook Time50 minutes mins
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: dairy free, eggs, Quiche
Servings: 4
- 7 eggs
- 1 cup coconut milk
- 1 tsp whole grain mustard
- 1 tsp salt
- 1 tsp thyme
- 1 tsp basil
- dash nutmeg
- 2 tbsp Nutritional Yeast
- 2 tsp avocado or olive oil
- 1 small sweet onion diced
- 1/2 cup baby Bella mushrooms sliced thin
- 1/4 cup sundried tomatoes
- 3 oz baby spinach chopped
Alt Fillings
- 1/4 cup sundried or grape tomatoes
- 1/3 cup chopped artichoke hearts
- 3 handfuls fresh spinach chopped
Alt Fillings
- 1/2 cup mushrooms
- 1/4 cup tomatoes
- 1 handful asparagus
Whisk eggs thru Nutritional yeast together and set to the side. Add oil to sautee pan, followed by onions, allow them to soften apx 3-5 mins then add mushrooms, stir and turn heat off. Add chopped spinach and then tomatoes, stir and allow spinavh to wilt then remove from heat, allow to cool or if you are like me and have no patience and want to rush the process, toss in fridge for a few mins and then add veggie mix to egg mixture. Stir well and pour into either a prepared pie shell or just a casserole dish and go crustless! Make sure to spray the dish well! Place in a 350 oven for 45-55 mins I crumbled a little goat cheese and sprinkled over top! So yummy and goats milk doesn't seem to bother me where traditional dairy, cow's mik does.Enjoy