Name: Egg-free, Dairy-free, Gluten-Free Quiche
Prep time: 1 h
Cook time: 45 min
Yield: 6
Cuisine: Dairy-free
Ingredients: 1 1⁄4 cup gluten-free flour blend; 1 tablespoon sugar; 1 teaspoon xanthan gum ( (if your flour blend does not already contain it)); 1⁄4 teaspoon salt; 1⁄2 cup cubed palm shortening ((well chilled)); 4 tablespoons cold water; 1 tablespoon vinegar; 1 1⁄2 cup chickpea flour; 2 1⁄2 cups water; 1 tablespoon nutritional yeast; 1 teaspoon olive oil; 1 cup ham (cubed into small pieces); 1 cup broccoli florets; salt and pepper to taste; optional spices ((garlic powder, onion powder, basil, oregano, cumin, turmeric))

Egg-free, Dairy-free, Gluten-Free Quiche

Delicious, allergy-friendly and easy-to-make quiche that is egg-free, dairy-free, gluten-free and soy-free (with vegan options).

CourseBreakfast & Brunch, Main Course
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Pork, Vegan, Vegetarian

Servings	Prep Time
6	1hour

Cook Time

45minutes

Servings	Prep Time
6	1hour

Cook Time

45minutes

Ingredients

Pie Crust

1 1⁄4 cup gluten-free flour blend
1tablespoon sugar
1teaspoon xanthan gum (if your flour blend does not already contain it)
1⁄4teaspoon salt
1⁄2cup cubed palm shortening(well chilled)
4tablespoons cold water
1tablespoon vinegar

Quiche Filling

1 1⁄2 cup chickpea flour
2 1⁄2 cups water
1tablespoon nutritional yeast
1teaspoon olive oil
1cup hamcubed into small pieces
1cup broccoli florets
salt and pepper to taste
optional spices(garlic powder, onion powder, basil, oregano, cumin, turmeric)

Instructions

Pie Crust Preparation:

Place flour, sugar, xanthan gum and salt in a food processor and process for approximately 10 seconds until the dry ingredients are fully mixed. Add cubed shortening and pulse until combined. Add cold water and vinegar to the mixture with motor running and process until dough comes together.
Wrap dough in plastic wrap. Chill for 30 minutes. While dough is chilling prepare quiche filling.
Roll dough from centre outward with steady pressure between 2 pieces of parchment paper into a circle 2” wider than a 9” pie plate. Carefully remove top piece of parchment paper.
Brush pie plate with oil, or spray generously with cooking spray. Invert dough on the parchment paper into the pie plate. Keep parchment paper on to press dough into pie plate then gently remove the paper and patch any tears.
Flute the dough by trimming the pie crust and leaving a 1-inch overhang. Fold the overhang under to create a thick rim and pinch sections of the dough to create a scalloped pattern all around the pie
Use a fork to prick the bottom and sides of the unbaked pie dough at least 50 times. This will prevent the crust from blistering or rising. Bake crust in lower third of oven, at 425°F for 16 to 20 minutes or until edges and bottom are golden brown. Cool on wire cooling rack.

Quiche Filling Preparation:

Preheat oven to 375°F.
In a medium bowl, combine the chickpea flour, nutritional yeast, salt, pepper and any other spices you choose to add. Slowly whisk in the fresh water, and continue to whisk until there are no lumps. The mixture will thicken and should resemble eggs.
Heat the olive oil in a frying pan, then sauté the broccoli and ham for about 5 minutes, until the broccoli is tender.
Mix the broccoli and ham filling into the “egg” mixture, then pour the entire mixture into the prepared pie shell.
Bake at 375°F for 25 minutes. Brush the top of the quiche with olive oil then return to the oven for an additional 5 minutes.
Serve hot or warm.

Recipe Notes

For vegan option, omit the ham and use 1 cup of chopped vegetables (red peppers, mushrooms, olives, zucchini …)

Read more on HypeFoodie’s Allergy-Friendly Recipe Makeover featured on the Huffington Post.