Gluten and Dairy Free Vegetable Quiche

I had a little trepidation the first time I attempted to make
quiche without cream, butter and cheese. Does it really qualify as
quiche without those key ingredients? I had my cheese-loving sis over
for lunch the other day and made this quiche. Her response? “It’s really
good. I don’t even miss the cheese and I love cheese!” This recipe has a
mix of spring vegetables, but you can add whatever vegetables you have
on-hand. The Parma! vegan parmesan helps give it a hint of cheese
flavor. This one will be on our Easter brunch menu and can be enjoyed
warm or cold.

This crust recipe is taken from Nestle/Libby’s Gluten Free Pie Crust recipe. I just adapted it to be dairy free.

1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 tsp salt
6 tbsp cold Earth Balance vegan shortening, cut into small pieces
1 large egg, beaten
1 tbsp apple cider vinegar
3 to 4 tbsp ice water

Preheat oven to 425 degrees. Combine potato starch, tapioca flour and
salt in medium bowl. Cut in butter until mixture is crumbly. Form
well in center. Add egg and vinegar; stirring gently until just
blended. Sprinkle with water. Blend wet and dry mixtures together with a
fork and clean hands until it just holds together and forms a ball.
Divide ball in half, wrapping one half in plastic wrap for later use.
Place remaining half on lightly floured (use rice flour) sheet of wax
paper. Top with additional piece of wax paper. Roll out dough to
desired thickness, remove top sheet of wax paper and invert dough into a
9-inch pie plate. Slowly peel away wax paper. Place empty pie crust
in oven and bake for 15 minutes.

6 eggs
1/3 cup Silk Almond milk (original flavor)
3/4 tsp sea salt
1/2 tsp pepper
1 tsp Parma! Vegan Parmesan
1/2 tsp oregano
1/2 tsp basil

1/2 cup leek (chopped)
2 cups assorted chopped vegetables (carrots, asparagus, red bell pepper)
2 handfuls baby spinach leaves
2 tbsp olive oil
1 clove garlic (minced)

Once crust is finished pre-baking, remove from oven and reduce oven
temperature to 350 degrees. Heat the olive oil in saute pan. Add minced
garlic and chopped leeks and saute for 2-3 minutes. Add the chopped
vegetables and continue to saute. When the vegetables a crispy soft, add
the baby spinach and seasonings and continue to saute until spinach is
slightly wilted. Remove from heat. In a separate bowl, whisk eggs and
almond milk together, adding seasonings (salt, pepper, Parma!, basil,
and oregano). Take vegetable from saute pan and pour them into the
pre-baked crust. Add the egg mixture and pour over the vegetables. Bake
35-40 minutes or until egg mixture is set and golden.

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