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Dairy-Free Quiche with Easy Quinoa Crust ~ gluten free w/ grain-free option
Servings: 6 servings
Calories: 205kcal
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 tablespoons gluten-free flour (eg. oat, buckwheat, quinoa)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/4 - 1/2 teaspoon salt (I used 1/2 teaspoon for a saltier crust)
- 1/4 teaspoon black pepper
Filling:
- 2 cups broccoli (cut into small pieces - about 1-2” pieces)
- 1 red bell pepper (finely chopped)
- 1/4 teaspoon 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 teaspoon 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.
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 487mg | Potassium: 529mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 55mg | Calcium: 83mg | Iron: 3mg | Net Carbs: 19g