a dish you can eat for any (and every) meal of the day
made without gluten and dairy
I have recently become obsessed with quiche. Somehow I’ve never had it until a couple months ago, and now I can’t get enough.
I personally love quiche because of its versatility. You can have it for breakfast, lunch and/or dinner. You can also add almost any combination of vegetables and it tastes amazing.
I used artichokes, peas and squash in this one. I have also used just spinach and it was super yummy. Feel free to use any mix of veggies that you have available for this recipe.
For the crust, I used a premade frozen crust (check it out here). You can also make your own crust for this recipe. You can even use the first half my pumpkin pie recipe to make a completely grain free crust.
Start my instructions below once your crust is ready to be filled and cooked.
All ingredients are gluten and dairy free. This can also be grain free depending on the crust, and Low FODMAP depending on the vegetables used.
The following recipe makes 6-8 servings:
- 1 pie crust
- 7 eggs
- 1 cup plant milk
- 6 sausage links, sliced
- 1/4 cup vegan cheese
- 3/4 cup vegetables of choice, diced
- A dash of salt, pepper, cinnamon & nutmeg
Preheat oven to 375F. Follow pie crust prep instructions and set aside. Sauté sausage and diced vegetables together until tender.
Meanwhile, layer cheese at the bottom of the crust. In a separate bowl mix eggs, milk and spices together. Add sausage and vegetables to the crust and then pour egg mixture on top.
Bake for 45 minutes until no longer runny. The quiche should be firm, but still jiggly so it does not dry out. Let cool for a couple minutes and enjoy. This reheats and freezes very well!