Guys! Its been a busy few days with Thanksgiving - and I hope you all ate to your hearts content with your families and friends. I know I sure did. While there is nothing wrong with a little indulgence through the holidays, Frank and I are both feeling ready to get back to our normal routine, both in the day to day, but in our diet, our workout regimes, and schedule. We do two thanksgivings - one with my family, one with his, so it was so nice today to have the day to relax and recharge. I'm sure some of you are thinking, I cant be having a cheesy-crusty quiche right after the holidays. That being said, I actually making these little pies are a great way to get in your veggies, protein from the eggs and they make the perfect quick lunch or breakfast for the week. The crust is both dairy free and gluten free, and I only use a little bit of goat cheese, so otherwise, these are packed with veggies. You can put whatever veggies you like - these are what I had on hand. The best part? They're great served hot or cold.
The first thing I prep is the crust. This covers 6 small individual tart dishes. I just got these on Amazon last week and am obsessed with them. You similarly could make one big quiche if you'd prefer. In a food processor, blend together the crust ingredients except the water. The consistency should feel a little like sand. Then add in the ice cold water (and yes, its important to do ice cold). Pulse until a dough forms. I then will take out and roll into a log - then divide out into 6 equal pieces and will roll out each one individually. I bake these at 375 degrees for about 10 minutes.
While the crusts are in the oven, saute up your veggies. This time around I used asparagus, spinach and onions. You can just as easily do peppers, mushrooms, kale, zucchini, squash, you name it. I saute them for about 5-7 minutes until they are still a little crisp. At this time I take out the crusts and turn off the heat on the veggies. The last thing is to whisk up the eggs, milk and seasonings. Evenly distribute the veggies in each crust mold and pour the egg mixture on top. Last, but certainly not least, I do a little goat cheese in each. To make it easier, I place them all on a baking sheet and bake for about 30 minutes.
A fantastic addition to this is a salad for lunch - They are super filling, in a good way, and a nice option for eating a little cleaner after the holidays. To make it even better, you can cut out using a crust at all. Make a little more of the egg mixture and bake for about another 10-15 minutes (depending on size of pan). Enjoy!
Veggie Quiche with GF/DF Crust
Prep Time: 15 minutes
Cook Time: 40 minutes
1 ¼ cups gluten free flour
1 /2 teaspoon sugar
1/8 teaspoon salt
4 teaspoons cornmeal
4 tablespoons dairy free butter
2 tablespoon ice cold water
½ cup almond milk
2 cups asparagus
1 cup spinach
½ small onion
1 teaspoon garlic powder
Dash of turmeric
Salt and pepper to taste
1/3 cup goat cheese
Preheat oven to 375 degrees.
In a food processor, put all dry ingredients then pulse in butter. Add in ice water until it forms a dough.
Cut into six pieces and roll out into tarts or pie crust. Blind bake for 10-12 minutes at 375 degrees.
In the mean time, saute half a small onion, 2 cups of asparagus and 1 cup of spinach. Cook for about 5-7 minutes.
Take crusts out of the oven and turn off heat on veggies.
Mix together remaining ingredients for filling. Evenly distribute the veggies in each tart, and pour the mixture in. Lastly top with goat cheese.
Bake for 30 minutes. Can keep in the refrigerator for 3-5 days.