Dairy-Free Vegetarian Quiche
Elevate your brunch game with this delectable Dairy-Free Vegetarian Quiche, a wholesome and flavorful twist on a classic dish. This recipe features a medley of fresh vegetables, including baby spinach, cherry tomatoes, and shredded zucchini, all nestled in a gluten-free pie crust. The rich, custard-like filling is made using chickpea flour, almond milk, and nutritional yeast, offering a creamy texture without any dairy. Enhanced with warming turmeric and fresh parsley, this quiche is not only gluten-free and dairy-free but also perfect for both vegetarians and anyone looking for a nutritious, plant-based option. With a prep time of just 20 minutes and a golden, baked finish, this quiche makes an ideal dish for brunch, lunch, or a light dinner. Serve it warm or at room temperature, paired with a crisp salad for a well-rounded meal!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 2 cups Baby spinach, chopped
- 1 cup Cherry tomatoes, halved
- 1 medium Zucchini, shredded
- 1 cup Chickpea flour (also known as gram flour or besan)
- 1 cup Unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 Gluten-free pie crust (store-bought or homemade)
Instructions
Preheat your oven to 375°F (190°C). Place your gluten-free pie crust into a 9-inch pie dish if it’s not preassembled, and set it aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, until translucent.
Add the minced garlic and cook for another 30 seconds, stirring frequently until fragrant.
Add the chopped spinach, halved cherry tomatoes, and shredded zucchini to the skillet. Cook for 3-4 minutes until the spinach wilts and the vegetables soften slightly. Remove from heat and let cool slightly.
In a large mixing bowl, combine the chickpea flour, unsweetened almond milk, nutritional yeast, baking powder, turmeric powder, salt, and black pepper. Whisk until you have a smooth batter.
Gently fold the cooked vegetable mixture into the batter, ensuring everything is evenly combined. Stir in the fresh parsley.
Pour the batter and vegetable mixture into the prepared pie crust, spreading it out evenly.
Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden brown and the quiche is set in the middle. To check doneness, insert a toothpick into the center; it should come out clean.
Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing and serving.
Serve warm or at room temperature. Pair with a fresh salad for a complete meal!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.6 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 726 mg | 56% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
