IBD-AID Veggie Quiche
Quiche is a family favorite. It’s a classic dish at any breakfast or brunch, for good reason!
If there’s quiche on the menu, you can bet someone in my family will order it.
It’s protein packed, nutrient dense, and that crust is oh so satisfying. That is of course, if you make it on your own! Sadly, this is one indulgence I have missed since being on the IBD-AID protocol. Store bought quiche has so many additives, preservatives, cream, ugh… the list goes on.
Anyway, this Sunday I hosted a baby sprinkle. And one of our guests said her boyfriend (who is my uncle) said there’d definitely be quiche at this party.
And he was right 😂. We had two, actually.
I bought one with meat for meat lovers in the family, and then I wanted to go out on a limb and make a quiche that I could eat. Imagine! It was really so easy, too. And, the left overs are perfect for breakfast tomorrow, or lunch, or frozen and warmed back up on a whim.
Today I am going to talk about this homemade grain free & gluten free crust as well as a veggie quiche filling.
A few things to know...
This is not a typical pie crust. Since there’s no gluten, it’s much more forgiving with the rolling and spreading. Yay! Actually, I recommend just using the heel of your hands to spread the dough right into the greased pie dish.
When making a quiche, let your imagination run wild!
- go crustless (or make a sweet crust!)
- use left over veggies from the fridge
- add herbs
- ditch the dairy and add more eggs
You’ll be need ...
1/2 c almond flour
1/4 c + 2 tbsp coconut flour
pinch of salt
6 Tbsp cold vegan butter*
1 large egg white
2 Tbsp cold almond milk
1 head of broccoli
2 Tbsp EVOO
1/4 c butternut squash cubed (for topping)
Garlic, salt and pepper to taste
1/4 c almond milk
1 c shredded organic cheddar cheese
What to do...
Spray or grease your pie dish.
In a medium size bowl, whisk the dry ingredients together.
With a food processor, or with two knives (or a pastry cutter), cut in the vegan butter until pea size clumps form.
In a separate small bowl, whisk together the wet ingredients.
Slowly add in the wet ingredients to the dry mixing occasionally with a wooden spoon.
Once a loose ball forms, dump the contents of the bowl onto parchment paper and form a disk.
Either roll out the dough to about 1/4 inch thickness in a circle, or simply place the disk into the pie pan and push out with the heel of your hand.
At this point, you can either blind bake* the crust (for recipes which call for that) or allow to chill in the fridge. If you are making the quiche from this recipe, see step 9.
Preheat the oven to 350*.
Place pie dish in center rack and bake for 10-12 minutes. Start making the contents of the quiche while you wait for the pie crust to blind bake.
Once the pie crust is done pre-baking, place in fridge until cool.
Chop the head of broccoli into bite size pieces.
Heat skillet with EVOO.
Toss broccoli onto skillet, add butternut squash, and season to your liking with salt, pepper, garlic powder, a bit of cayenne…
Saute until the broccoli turns a bit brighter in color, but not cooked through, as it will continue to cook in the oven.
Taste the broccoli to ensure it’s seasoned appropriately.
Allow veggies to cool.
In a medium size bowl, whisk or with a hand blender, mix the eggs and milk together. Stir in the cheese.
Once the veggies are cooled, add to the mixture.
Pour mixture into the pre-baked pie crust and place into oven.
Bake for 45 minutes or until the egg mixture is firm.
This pie crust is inspired by A Clean Bake blog. I made a few changes, like the amount of vegan butter.
Vegan butter can be substituted for coconut oil or ghee, although I have not tested the crust with this, so can’t be sure it comes out as good.
You can also freeze the crust and use for later.
If you make this crust or quiche or some adaption of this recipe, comment here and share with us how it came out.