The Easiest Gluten-Free + Dairy-Free Quiche Recipe Ever
When it comes to serving brunch, it’s all about quick and easy recipes. Quiche, however, isn’t usually top of mind when you’re thinking quick and easy… unless you have this delicious gluten free and dairy free recipe!
If you’re me, though, you also want your quick and easy recipes to to be healthy and damn delicious too. And it doesn’t hurt when you accommodate multiple dietary preferences to boot!
This quiche recipe is all of that and more.
Not only have I made this for multiple brunch parties, I’ve also make this for myself and kept it in the fridge for a delicious breakfast on the fly!
The Easiest Quiche Recipe Ever
Make or buy a vegan gluten-free pie crust (I’m all for the latter to save time!)
1 bag frozen organic broccoli
8 pasture-raised organic eggs
1 bag Dayia Cheddar Style Shreds (which are casein-free!), divided
Prepare your pie crust according to package instructions or recipe.
Pre-heat oven to 400 (if it’s not already). Meanwhile, defrost the frozen broccoli (you can either let it sit at room temperature or run it under warm water) and drain.
Place the defrosted broccoli in the bottom of the quiche crust so that the crust is full but neither overflowing nor tightly packed. (Depending on your crust you may or may not need the whole bag.)
In a large bowl, scramble the eggs. Mix half of the vegan cheese into the egg mixture and pour over the broccoli to fill. (Again, depending on your crust, you may or may not use it all.)
Bake for 20-30 minutes or until the edges are set but the middle is still soft. Top with remaining cheese and put back in the oven. Check at 5-10 minute intervals until the quiche is visibly set and a knife, when pierced through the center, comes out clean.
Let cool to room temperature before serving.
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