Cheeseless Quiche

Dairy-free, Gluten Free

This delicious, super easy-to-make quiche can be made with or without a crust  Squeeze the liquid out of the spinach well, or else your quiche will have too much liquid in the quiche. This is an easy leftover meal or grab-and-go for a workday lunch. I have not tried freezing the leftovers yet, so I am unsure how it will turn out defrosted.

 

Ingredients

  • 1 GF crust or crust of choice, or skip the crust
  • 1 teaspoon butter or coconut oil, avocado oil or duck fat
  • 1 bag organic broccoli
  • 1 bag or box of organic spinach, liquid squeezed out thoroughly
  • 1 large onion chopped
  • 6 large eggs
  • 1/3 plain non-dairy milk of choice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning or seasonings of choice
  • 1 clove garlic minced

Directions

  1. If using a frozen premade crust, remove it from the freezer and let it sit on the counter while preparing the filling.
  2. In a large skillet, sauté the onion, broccoli, spinach, and garlic until the onion is translucent. Sprinkle Italian seasoning over the vegetables and blend in.
  3. Add the vegetable mixture to the pie plate. You may have extra. If so, add this to mini tart pans and add an extra egg to the liquid mixture so that you have enough for the tart pans, or use the leftover vegetables for a dinner side dish.
  4. Blend the eggs, nutritional yeast, milk, and more seasoning. Pour this over the vegetables. Do this slowly, or the liquid may pour over the sides of the pan.
  5. Bake at 400 for 35 minutes. Start to watch at 20 minutes, as the mini tart pans will cook quicker. It is done when the liquid is no longer runny and solid to the touch.