I recently revamped this Quiche recipe to make it gluten-free and dairy free. I was a little nervous because it seemed like a big change, but other than having to cook it a bit longer, it turned out great! And it smelled so good that my husband who usually doesn’t like new things tried it and went back for more and then happily packed up the leftovers for lunch the next day!
1/4-1/2 lb ham (Next time I’m going to try chopped shrimp!)
1/2-3/4 cup Dayia Cheddar Cheeze (I find Dayia stretches further then regular cheese, so I don’t need as much. I only used about 1/2 cup. Add more or less to your taste!)
1 cup onion, chopped
4 large eggs
1 cup dairy free milk (I used coconut milk because I wanted the end result to be richer, but I think unsweetened almond milk or cashew milk will work also.)
1/2 t salt
1/2 t dry mustard
a couple of grinds of pepper
dash of smoked paprika
Pre-heat the oven to 375 degrees F for a glass dish (400 F for another type of pie plate.) Unless you plan on cooking this later!
Spray the 9 in pie plate with nonstick cooking spray.
Sprinkle the onion and the cheese on the bottom of the pie plate.
Whisk together the remaining ingredients except the paprika and pour over the onion and cheese. Sprinkle the paprika on top.
At this point, you can save the quiche and cook later or the next day! This is what I did as I had to work and my husband was in charge of cooking dinner. Just note you will have to cook it a bit longer!
Cook in preheated oven for 30-45 minutes until a knife inserted in the center comes out clean. Serve warm or cold! Enjoy!
I think next time I might try adding some spinach or broccoli to boost the veggie content!