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US Customary
Metric
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3.68
from
96
votes
Dairy-Free Vegetable Quiche
Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Breakfast
Servings:
8
Calories:
262
kcal
Author:
Sueson Vess
Ingredients
1
8-or 9-inch
gluten-free, dairy-free pie crust,
unbaked
1
cup
coconut milk
(not light)
4
large eggs
1
teaspoon
gluten-free mustard powder
1
tablespoon
olive oil or coconut oil
¼
teaspoon
salt
¼
teaspoon
pepper
3
cups
chopped vegetables
(leeks, sweet bell peppers, zucchini, asparagus, mushrooms, broccoli, spinach, kale, etc.)
1
tablespoon
chives or green onion tops
¼-½
teaspoon
tarragon
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
Whisk together coconut milk, eggs and mustard powder. Set aside.
Add oil to a large skillet. Sauté vegetables over medium heat until just softened, about 3 to 5 minutes.
Put sautéed vegetables into unbaked pie crust. Add egg mixture and sprinkle with chives and tarragon.
Bake quiche in preheated oven for 45 minutes or until done. A knife inserted in center of filling should come out clean.
Notes
Coconut milk makes this quiche creamy. You won’t miss the cheese. Do not pre-bake the pie crust before filling.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Cholesterol:
82
mg
|
Sodium:
242
mg
|
Potassium:
261
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
3601
IU
|
Vitamin C:
8
mg
|
Calcium:
39
mg
|
Iron:
3
mg