By Sueson Vess

Dairy-Free Vegetable Quiche

SERVES 6 TO 8

Coconut milk makes this quiche creamy. You won’t miss the cheese. Do not pre-bake the pie crust before filling.

1 8- or 9-inch gluten-free, dairy-free piecrust, unbaked
1 cup coconut milk (not light)
4 large eggs
1 teaspoon gluten-free mustard powder
1 tablespoon olive oil or coconut oil
¼ teaspoon salt
¼ teaspoon pepper
3 cups chopped vegetables (leeks, sweet bell peppers, zucchini, asparagus, mushrooms, broccoli, spinach, kale, etc.)
1 tablespoon chives or green onion tops
¼-½ teaspoon tarragon

1. Preheat oven to 350 degrees.

2. Whisk together coconut milk, eggs and mustard powder. Set aside.

3. Add oil to a large skillet. Sauté vegetables over medium heat until just softened, about 3 to 5 minutes.

4. Put sautéed vegetables into unbaked pie crust. Add egg mixture and sprinkle with chives and tarragon.

5. Bake quiche in preheated oven for 45 minutes or until done. A knife inserted in center of filling should come out clean.

Each serving contains 277 calories, 14g total fat, 10g saturated fat, 0g trans fat, 141mg cholesterol, 31g carbohydrate, 271mg sodium, 5g fiber, 9g protein.

TIP Gluten-free, dairy-free pie crust mix is available from Gluten-Free Pantry (glutenfree.com) or Breads From Anna (also egg-free, breadsfromanna.com).

Read More on These Topics

• Casein-Free/Dairy Free
• Cooking
• Breakfast