Recently I shared my recipe for mini quiches that were vegetarian and gluten & dairy free. They also didn’t have egg in the filling.
Here is my recipe for a more traditional family quiche with egg but still vegetarian and gluten & dairy free. Also this is Sooooo easy to make.
Yummy this is what it looks like.
Firstly preheat the oven at 180 degrees C.
Line a pie dish with gluten & dairy free puff pastry (for more details on the ingredients read my post on mini quiches).
Beat 4 eggs in a bowl.
Use a little of the egg to brush the pastry.
Cook in the oven for 10-15 minutes at 180 degrees C (keep an eye on them – you want the pastry to be a light golden colour).
While the pastry is in the oven….
Add to the bowl of beaten eggs; 2 cups of rice milk, 1 tablespoon of oil (I use rice bran oil), 1/2 cup of gluten free plain flour, a small chopped onion, 1 cup of dairy free soy creamed cheese (Tofutti is the brand I prefer).
Mix with a beater.
Add the egg mixture into the golden puff pastry. Also add halved cherry tomatoes, chopped cooked spinach and kale, sliced capsicum and mushrooms.
Cook for a further 20 minutes.
Bon appetite 🙂