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!
For the quiche crust:
- 2 cups gluten-free one-to-one flour or all-purpose flour if not gluten-free
- ½ cup butter alternative cold and diced (or regular butter works, too)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup water plus 1-2 additional teaspoons if needed
For the vegetables:
- 10 ounces frozen spinach defrosted
- 2 tablespoons olive oil
- 1 white onion diced
- 1 red bell pepper stem and seeds removed and diced
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
For the quiche filling:
- 4 ounces GO VEGGIE Plain Cream Cheese at room temperature (or regular cream cheese)
- 3 eggs
- 1 cup unsweetened plain almond milk or regular cow's milk
- 1 cup GO VEGGIE Vegan Cheddar Shreds or shredded cheese
- First, make the crust.
- Add flour, butter, baking powder, and salt to large food processor and pulse until butter is evenly distributed.
- Add the water and pulse until dough forms.
- Dump crust dough onto a clean surface and if it still seems too dry, sprinkle a teaspoon of water at a time until it is a workable dough but not sticky.
- Roll out into a rectangle and then fold in half.
- Repeat this 3 more times, and then wrap in plastic wrap and refrigerate while you make the quiche filling.
- Alternately, you can make the crust dough in advance, just remove from refrigerator about 30 minutes in advance if it has been refrigerated for more than 2 hours.
- Next, prep the vegetables and preheat your oven to 350 degrees F.
- Begin by defrosting the spinach and wringing out as much of the water as possible. This is important because if you don’t get enough of the water out, your quiche could be soggy.
- Next, add olive oil to a large skillet over medium-high heat.
- Add onions and red bell pepper and cook for about 3 minutes, until they begin to soften.
- Add mushrooms and garlic and stir well to combine.
- Season with salt and pepper.
- Cover and cook for 8-10 minutes, stirring occasionally, until all vegetables are softened and cooked.
- In a medium bowl, combine cream cheese and 1 egg and whisk until well combined and creamy.
- Add remaining 2 eggs and whisk until well combined and creamy.
- Add milk to egg/cream cheese mixture and whisk until combined.
- Now it’s time to assemble the quiche.
- Take your crust out of the refrigerator and roll out on a lightly floured surface into a 12-inch round.
- Trim the edges if needed.
- Press the crust into a 9” pie dish.
- Place vegetable mixture from skillet in crust shell and then evenly distribute with the spinach.
- Sprinkle with cheese and then pour egg mixture over the cheese.
- Bake in preheated oven for 65-70 minutes, until crust is golden and quiche is set through the middle.
- Let stand for 10 minutes before cutting into it.
- Serve and enjoy!
This post was sponsored by GO VEGGIE as part of a brand partnership but all opinions and recipes are my own!