gluten-free, dairy-free quiche
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| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Egg |
| Meal type | Breakfast, Main Dish |
| Misc | Child Friendly, Serve Hot |
| From magazine | Living Without (for crust only) |
Ingredients
- 1 pie crust recipe (recipe here: http://meganlierman.com/2013/01/20/gluten-free-vegan-pie-crust/)
- 2 tablespoons rice flour
- 1/2 onion, diced
- 1 cup non-dairy cheese, shredded
- 1/2lb cooked bacon, crumbled (bacon makes EVERYTHING better!)
- 1 can canned coconut milk (use full fat)
- 3/4 teaspoons curry powder
- 1/4 teaspoon ground nutmeg
- salt & pepper to taste
- 3-4 drops sriracha hot sauce
- 4 eggs
Note
The day we got the results back for my son's allergy testing, we had quiche on the menu for dinner. When the doctor told us he was sensitive to gluten, dairy, and egg, I was shocked. He LOVED quiche--I would consider quiche to be one of his top five meals. When we told him that he had food allergies and couldn't eat certain foods for a while, it didn't bother him until we told him he couldn't have quiche. He cried and cried, asking, "But WHY, mama?" It was heartbreaking. Once I converted my mom's quiche recipe using coconut milk, duck egg and Living Without's allergy friendly crust, we again had a quiche recipe that gave my boy something to look forward to. I hope you like it!
(The picture shown is of the beloved quiche, on a Superman plate!)
Directions
| 1. | Follow directions for pie crust. Press into individual tartlette pans or pie pan. | |
| 2. | Toss rice flour with onion and cheese. Sprinkle evenly into pie shells. | |
| 3. | Sprinkle cooked bacon over cheese in pie shell. | |
| 4. | Blend remaining ingredients in blender and pour into pie shells. | |
| 5. | Put tartlette pans on cookie sheet and bake in preheated oven at 350 for 45 minutes or so until edges start to brown and center of quiche is no longer jiggly. |
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