Dairy-Free Quiche with Easy Quinoa Crust ~ gluten free w/ grain-free option

Course: Entree, Side Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, whole30
Keyword: dairy free quiche
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
This Dairy-Free Quiche is loaded with Broccoli and Veggies in a Quinoa Crust. It's an easy make ahead meal that's sure to please!
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Ingredients

Crust:

  • 2 cups cooked quinoa (soaked and/or sprouted if possible. Note 1 cup dry= about 2 cups cooked)
  • 1 egg (beaten)
  • 2 Tbsp gluten-free flour (eg. oat, buckwheat, quinoa)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1/4 - 1/2 tsp salt (I used 1/2 tsp for a saltier crust)
  • 1/4 tsp organic black pepper

Filling:

  • 2 cups broccoli (cut into small pieces - about 1-2” pieces)
  • 1 red bell pepper (finely chopped)
  • 1/4 tsp salt
  • 1/4 cup hemp milk
  • 1/3 cup sun-dried tomatoes (finely chopped)
  • 1/4 white onion (diced)
  • 5 eggs

Instructions

  • Preheat oven to 375 and grease a 9” pie plate.
  • Mix all ingredients for the crust together.
  • Press crust mixture into pie plate.
  • Bake for 12-15 minutes.
  • Saute broccoli, bell peppers and onion in a cast iron skillet or frying pan in about a tsp of oil.(I saute each veggie separately as I like them cooked to different degrees. I cook my broccoli until the edges are just browned, pepper just slightly, so they still have some bite, about 1 -2 minutes, and onion until slightly browned.
  • Place vegetables into the crust.
  • Beat together the eggs, milk, and salt in a bowl.
  • Pour egg mixture over veggies.
  • Bake 25-30 minutes, until an inserted knife comes out clean.