After watching one of the British Bake Off episodes where they made quiche, I started wanting to create a dairy-free gluten-free version. I’ve made this so many times now and keep changing up the herbs and veggies. It’s so versatile. We have been traveling, and I bring our little Breville Smart Oven with us. I forgot our pie plate and went to a thrift store and found a great glass one. Perfect. I make the quiche without a crust and it is so great without one. I needed a dessert one day and changed the recipe up and Num! Num! I’ll add a post for the dessert version.
So on to the versatile quiche juice! This is so good it could be used for making crepes as well. This recipe uses eggs and coconut milk, I use Native Forest Organic Simple Coconut Milk (no guar gum and full fat). The recipe is low carb and great for breakfast, lunch or dinner!
In the recipe I’ve provided some veggie ideas. You can change these up using what you have. It’s fantastic using leftover roasted veggies! Change it all up! You can sprinkle chopped walnuts or pecans on top. If you have some wonderful nut cheese you can crush that up and dot it on top or blend it into the mixture! Mmmmm!
This is a delicious versatile recipe. It can be used with a crust, without a crust (I use it this way the most!). It can also be used for crepes! Change up the veggies and how they are done. I’ve used raw veggies, roasted, sautéed and it always turns out great. You can also change up the herbs. Keep the base, change up the flavors.
1 c coconut milk
4 T hemp seeds
2 T Nutritional Yeast
1/2 tsp wine salt or other
1/2 tsp rosemary
1 tsp sage
Dash red pepper corns ground
1/4 c nut cheese (optional)
I would say approximately 1 cup of veggies
Any kind of tomatoes
Oven 375 degrees – bake 45 minutes
Blend quiche juice
Grease pie plate with either ghee or coconut oil
Put veggies in the pie plate
When oven is ready, pull out middle shelf and put pie plate on the shelf
Pour quiche juice into the pie plate until just about full
Carefully slide shelf back in and close door for about 45 minutes.
You’ll know it’s done when a knife inserted into the middle comes out clean
Have fun with this recipe. 😀
If you have nut cheese you can do small drops of it on top after pouring in the quiche juice. Once the quiche has baked 10 minutes you can sprinkle things on top – for example a little bit more nutritional yeast, a bit of tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Eggs
- Method: Blend
Keywords: Breakfast Lunch Dinner Eggs Quiche Dairy-Free Gluten-Free Veggies Easy