Gluten and Dairy Free Quiche

Some of us face the double challenge of being on a dairy or casein-free diet and a gluten-free diet, frequently called the GFCF diet.

Shortly after going gluten-free, I realized I was also intolerant to dairy. I had undetected Celiac Disease for so long that it ruined the lining of my intestine.

I have been dairy-free and gluten-free for 16 years. This is one of my favorite recipes.

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Gluten and Dairy Free Quiche

  • Difficulty: easy
  • Rating: ★★★★★Yields One, One Hour
  • Print

Ingredients

  • 1 cup of coconut milk
  • 4 large eggs
  • 2 teaspoons ume plum vinegar (an excellent add-in for dairy-free recipes as it adds a salty cheese-like quality to cooking.)**see note below the recipe
  • 1 minced garlic clove
  • 1 teaspoon nutritional yeast (optional but strongly recommended as it adds a tremendous cheese-like flavor.)
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 – 2 green onions, chopped
  • 1 8 to 9-inch gluten-free pie crust
  • thinly sliced tomato for the top
  • Optional add-ins – 2 – 3 cups chopped sauteed vegetables; crumbled and cooked GF sausage

Directions


Preheat oven to 350 degrees.

1. With a fork, mix the coconut milk, eggs, vinegar, garlic, yeast, mustard powder, salt, and pepper. The powdery substances will be a little lumpy but mix as well as you can. They dissolve while baking.

2. Add the optional add-ins of sauteed vegetables or cooked and crumbled GF sausage to the unbaked gluten-free crust.

3. Add the egg mixture and top with green onions and thinly sliced tomato.

4. Bake for 45 minutes or until a knife inserted in the center comes out clean.

**You can find Vinegar Plum Ume on Amazon.com by clicking the link above.

Really, truly,

Jamie

Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

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