Gluten-free dairy-free quiche
11 February 2021 11:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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gluten_freeEver since I discovered Wholly Wholesome's incredible GF DF pie crusts, we've been eating a LOT of quiche. Of course you may use a homemade 9" pie crust if you prefer, or go crustless. If you try making mini quiche with this recipe, let me know!
Miyoko's Creamery cheeses are ideal for quiche, as they melt very well and taste fantastic. I have found they're happiest if you chop or crumble them into tiny bits, which encourages real melting and merging and gooeyness. Four slices of the pre-sliced cheddar are just the right amount for one quiche.
I use Westsoy pure soy milk, but any pure non-dairy milk (with no thickeners or sweeteners) should work fine.
Some possible mix-in combos:
The Grilled Cheese: ham, tomato, cheddar
The Omelette: broccoli, mushroom, cheddar, nutmeg
The Nerano: zucchini, mozzarella, oregano, nutmeg
The Caprese: tomato (fresh, roasted, or sun-dried), mozzarella, basil
The Bountiful Garden: zucchini, spinach, tomato, cheddar or mozzarella, fresh herbs
The Quiche Lorraine: ham or bacon, sweet onion, cheddar, nutmeg
The Farmer's Market: bell pepper, fresh herbs, cheddar
The Pizza: tomato, pepperoni, mozzarella, roasted garlic, oregano
The Ravioli: butternut squash, sage browned in butter, mozzarella
The Orecchiete: sausage, broccolini, mozzarella
The Fajita: chicken, bell peppers (or a mix of bell and jalapeño), onion, pepperjack, cumin, oregano
The Hearty Meal: potato, asparagus, ham, cheddar
The Diner Breakfast: potato (or use a hash brown crust), bacon, tomato, spinach, cheddar, hash brown seasoning
The Kids' Menu: peas, carrots, cheddar
Please share your own!
Note: If a mix-in is a crunchy vegetable (carrot, broccoli, onion, etc.) or mostly made of water (zucchini, mushroom, spinach, raw meat, etc.), cook it before putting it in the quiche. The baking process will be enough to cook more delicate vegetables (bell pepper, frozen peas, very slim fresh asparagus), so those don't need to be pre-cooked. Tomato is borderline too wet; if you don't want to precook it, cut it up pretty small, discard the seeds, and drain the pieces on a paper towel before putting them into the quiche.
Ingredients
5 large eggs
0.5 cup non-dairy milk or cream
2 cups mix-ins
0.75 cup shredded vegan cheese
seasonings that suit the mix-ins: salt (very sparingly if the cheese or mix-ins are already salty), pepper, nutmeg (freshly grated is best), fresh or dried herbs, etc.
1 9-inch GF DF pie crust, or whatever ingredients you need for making your own
Equipment
Oven
Baking sheet
If you're making your own crust: pie tin, whatever other equipment you need
Whatever you need to pre-cook the mix-ins
Large measuring cup (2c will work, 4c is better)
Knife and cutting board
Large mixing bowl
Whisk
Flexible spatula
Instructions
0) Mise en place. Gather your ingredients and tools. Preheat the oven to 375F. Put the baking sheet on the stove. Make your pie crust and line the pie tin with it, or take a frozen pie crust out of the freezer and leave it on the baking sheet to thaw in the warmth from the heating oven. Pre-cook any mix-ins that need it, and chop them into fairly small pieces. Chop the cheese into tiny bits (even if it's already shredded).
1) Make the custard. Measure the milk in the measuring cup. Add the eggs and seasonings and whisk well.
2) Assemble and bake the quiche. Put the pie crust on the baking sheet. Put the mix-ins and half the cheese into the pie crust. Pour the custard over them; depending on the depth of your crust, you may not need all of it. (The quiche will puff up slightly as it bakes, like a soufflé—especially if you whisked a lot of air into the eggs—so don't fill the crust quite to brimming.) Sprinkle the remaining cheese over the top and pat it gently with a spatula until it just sinks into the custard. Carefully place the quiche in the oven. Bake for 40 minutes or until custard is set and slightly browned.
3) Serve and store. Let the quiche sit for at least 5 minutes after coming out of the oven. Cut into wedges. Eat right away or store in the fridge for up to a week. Leftovers can be eaten cold or reheated gently in the toaster oven (preferred) or microwave.
Source: https://kristineskitchenblog.com/easy-broccoli-cheese-quiche-5-ingredients/
Miyoko's Creamery cheeses are ideal for quiche, as they melt very well and taste fantastic. I have found they're happiest if you chop or crumble them into tiny bits, which encourages real melting and merging and gooeyness. Four slices of the pre-sliced cheddar are just the right amount for one quiche.
I use Westsoy pure soy milk, but any pure non-dairy milk (with no thickeners or sweeteners) should work fine.
Some possible mix-in combos:
The Grilled Cheese: ham, tomato, cheddar
The Omelette: broccoli, mushroom, cheddar, nutmeg
The Nerano: zucchini, mozzarella, oregano, nutmeg
The Caprese: tomato (fresh, roasted, or sun-dried), mozzarella, basil
The Bountiful Garden: zucchini, spinach, tomato, cheddar or mozzarella, fresh herbs
The Quiche Lorraine: ham or bacon, sweet onion, cheddar, nutmeg
The Farmer's Market: bell pepper, fresh herbs, cheddar
The Pizza: tomato, pepperoni, mozzarella, roasted garlic, oregano
The Ravioli: butternut squash, sage browned in butter, mozzarella
The Orecchiete: sausage, broccolini, mozzarella
The Fajita: chicken, bell peppers (or a mix of bell and jalapeño), onion, pepperjack, cumin, oregano
The Hearty Meal: potato, asparagus, ham, cheddar
The Diner Breakfast: potato (or use a hash brown crust), bacon, tomato, spinach, cheddar, hash brown seasoning
The Kids' Menu: peas, carrots, cheddar
Please share your own!
Note: If a mix-in is a crunchy vegetable (carrot, broccoli, onion, etc.) or mostly made of water (zucchini, mushroom, spinach, raw meat, etc.), cook it before putting it in the quiche. The baking process will be enough to cook more delicate vegetables (bell pepper, frozen peas, very slim fresh asparagus), so those don't need to be pre-cooked. Tomato is borderline too wet; if you don't want to precook it, cut it up pretty small, discard the seeds, and drain the pieces on a paper towel before putting them into the quiche.
Ingredients
5 large eggs
0.5 cup non-dairy milk or cream
2 cups mix-ins
0.75 cup shredded vegan cheese
seasonings that suit the mix-ins: salt (very sparingly if the cheese or mix-ins are already salty), pepper, nutmeg (freshly grated is best), fresh or dried herbs, etc.
1 9-inch GF DF pie crust, or whatever ingredients you need for making your own
Equipment
Oven
Baking sheet
If you're making your own crust: pie tin, whatever other equipment you need
Whatever you need to pre-cook the mix-ins
Large measuring cup (2c will work, 4c is better)
Knife and cutting board
Large mixing bowl
Whisk
Flexible spatula
Instructions
0) Mise en place. Gather your ingredients and tools. Preheat the oven to 375F. Put the baking sheet on the stove. Make your pie crust and line the pie tin with it, or take a frozen pie crust out of the freezer and leave it on the baking sheet to thaw in the warmth from the heating oven. Pre-cook any mix-ins that need it, and chop them into fairly small pieces. Chop the cheese into tiny bits (even if it's already shredded).
1) Make the custard. Measure the milk in the measuring cup. Add the eggs and seasonings and whisk well.
2) Assemble and bake the quiche. Put the pie crust on the baking sheet. Put the mix-ins and half the cheese into the pie crust. Pour the custard over them; depending on the depth of your crust, you may not need all of it. (The quiche will puff up slightly as it bakes, like a soufflé—especially if you whisked a lot of air into the eggs—so don't fill the crust quite to brimming.) Sprinkle the remaining cheese over the top and pat it gently with a spatula until it just sinks into the custard. Carefully place the quiche in the oven. Bake for 40 minutes or until custard is set and slightly browned.
3) Serve and store. Let the quiche sit for at least 5 minutes after coming out of the oven. Cut into wedges. Eat right away or store in the fridge for up to a week. Leftovers can be eaten cold or reheated gently in the toaster oven (preferred) or microwave.
Source: https://kristineskitchenblog.com/easy-broccoli-cheese-quiche-5-ingredients/
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