Gluten Free, Dairy Free (Soy Free) Zucchini Quiche

If you're reading this post, you are probably thinking that I threw this gluten free and dairy free (and with my modifications, soy free) quiche together for breakfast. Guess again! I actually cooked this for dinner last night, and it was delicious! Who doesn't love having breakfast for dinner? Scroll below for the full recipe which I found in a cookbook entitled Gluten, Wheat and Dairy Free by Love Food. Happy Friday! xx

 All of the ingredients are here except for the Bob's Red Mill Almond Flour and for some reason, we have a special guest - the garlic bulb. He's definitely not in this recipe so please ignore him.

 The green pie crust after having been refrigerated versus it after having been baked in the oven.

 The lovely gluten free and dairy free (and soy free) zucchini quiche with its golden brown crust after having been baked for 45 minutes in the oven.

 The fabulous finished product!

Bon Appetit (oh how I  miss Paris)! xx


Ingredients - serves 4

Dough

1 3/4 cup gluten-free flour blend (I simply used Bob's Red Mill Almond Flour to make this Paleo and added 1/3 cup of flour)

1/2 cup dairy-free soy spread (I used soy-free earth balance to make this soy-free)

1/4 cup snipped chives

pinch of salt

1/4-1/2 cup cold water (I used 1/2 cup)

Filling

2 tablespoons olive oil

1 small red onion, cut into wedges

2 zucchini, cut into 3/4-inch chunks (I left mine in circles to create an eye pleasing presentation)

8 cherry tomatoes, halved (I used heirloom tomatoes)

1 extra-large egg, beaten (I recommend using two. Though my guests enjoyed the quiche, I would've preferred more egg)

3/4 cup unsweetened dairy free soy milk (I used Almond Breeze to again make it soy free)

salt and pepper

Directions

For the dough, the recipe says to place the flour, spread, chives and salt in a food processor and process to fine crumbs, but I recommend processing everything but the chives. Wait and mix that in with a spatula, or you'll end up with a green crust like I did - ha! Then mix in just enough water to bind the mixture to form a firm dough.

Roll out the dough on a lightly floured surface to line a 9-inch loose-bottom tart pan (I used a pyrex pie dish). Prick the bottom with a fork and chill in the refrigerator for 10 minutes (I let mine sit for just under 20 minutes). 

Preheat the oven to 400ºF and preheat a baking sheet. The recipe also says that to prevent the pastry shell from becoming soggy, line it with parchment paper and pie weights or dried beans and bake in the preheated oven for 10 minutes (Okay, that's too much work for a quiche so I skipped the whole parchment paper part and simply placed my pyrex pie dish on the preheated baking sheet, and it turned out deliciously fine). Next, remove the paper and weights (if you decide to do that part, overachiever) and bake for an additional 5 minutes. Reduce the oven temperature to 375ºF.

For the filling, heat the oil in a saucepan and cook the onion and zucchini, stirring often, for 4-5 minutes, or until softened and lightly brown. Invert into the pastry dish with the tomatoes.

Beat the egg (or eggs; again I recommend at least 2 eggs) with the milk and season well. Pour into the pastry shell. Bake in the preheated oven for 35-40 minutes (or 45 minutes like I did because I do love a nicely browned crust), or until golden brown and set. Cool for 10 minutes before turning out. Serve the quiche warm or cold. I served mine warm with a butter lettuce salad on the side topped with chopped fresh tomatoes and cucumbers, drizzled with Annie's Naturals Organic Balsamic Vinaigrette. That quiche didn't stand a chance. The four of us devoured it, and with my love for breakfast food, I plan on making it again soon! Happy Eating! xx