This Gluten and Dairy Free Vegetable Quiche is chocked full of vegetables and completely adaptable to be gluten and dairy free!
Happy Monday! Wait, it’s not Monday. Happy Tuesday already! Something tells me this shortened week is going to flyyyyy by.
I hope you all had a wonderful Memorial Day weekend! Like I mentioned last week, Marc and I both had to work all weekend. I can’t speak for Marc, but for me it really wasn’t too bad. I really like the place I work and the little cherry on top for the weekend was that Lars was in Iowa at my dad’s all weekend long. Which meant when I got home from work I got to do whatever I wanted. Woohoo!
So, being the wild and crazy mom that I am, I went to Home Depot, planted my vegetable garden, took Maddie for a walk, and got takeout sushi. Really livin’ it up over here.
Actually, Marc and I did have a fun night out on Friday to make up for us both working all weekend. We biked to dinner with some friends, then to a brewery.
Okay, so this quiche. While I’m obviously not gluten- or dairy-free, I’m sure we all know someone who is. Does anyone else have to really think what to cook when having them over for dinner?
The great thing about this quiche is that it can be made completely dairy- and gluten-free, OR completely dairy- and gluten-ful! I used one-for-one gluten free flour, which means it measures the same as all-purpose flour. Then I also used dairy-free butter and almond milk, which are easily substitutable for regular butter and cow’s milk. I wasn’t sure how all of these changes would work in a recipe, but to my surprise they all worked great!
For the cream cheese and cheddar cheese, I used GO VEGGIE Plain Cream Cheese and Cheddar Shreds. I have cooked with these so much that I just know they are going to work well. Even though I’m not dairy- or lactose-free, or vegan, I love using GO VEGGIE products because they are lower in calories, saturated fat, and cholesterol, making them a great every day product.
Along with the cheese, this quiche is FULL of veggies, as you can tell from the pictures it is not lacking. I used onion, mushrooms, red bell peppers, and spinach. I think you could easily sub these for some of your favorite in-season veggies like zucchini, corn, kale, and broccoli!
We could barely wait to cut into this quiche when it came out of the oven. Quiches are always best when you let them sit awhile (and y’know…photograph it if you’re a food blogger) so we had to be patient. The waiting was worth it and we all loved this quiche!
This post was sponsored by GO VEGGIE as part of a brand partnership but all opinions and recipes are my own!