When you need a meal that fits all the bills, Easy Dairy-Free Quiche Recipe does the trick!
Who really wants to make so many meals in a day, when you can have QUICHE!
It’s for breakfast, it’s for brunch, it’s for lunch, and when it’s “breakfast for dinner” night in our house – it’s for dinner too!
The most lovely part of making an easy dairy – free quiche is the casserole rule or the one- pot rule. Basically,, knowing I can throw all of these ingredients right into the SAME dish and set it and forget it for a while is so easy. It turns into a go – to no- brainer kind of meal.
When I’m thinking of my meals in categories – I always like to consider which ones I can simply fill with vegetables. My mantra when it comes to eating :
“Stuff it full of veggies”
This always comes into play, as one of the most important pieces of food and eating is knowing that you are filling your body with plants and phytonutrients. We have to give ourselves the building blocks of vitamins and hormones and all of these COME FROM FOOD!
So, if you’re eating dairy-free, I’m sure it is for a reason. The discussion around dairy and inflammation is widely held. I don’t like to over-complicate tings, as a rule. I basically say, eat fruits and vegetables, try to reduce sugar and eat low-glycemic as much as possible. Reduce things in your diet that you know “bother you” or have shown a correlation to feeling poorly.
- Eat vegetables daily
- Eat fruit daily
- Reduce sugar intake and eat “low glycemic”
- Reduce known irritants or anything that has correlated to feeling poorly after eating (hint – listen to your body!)
If you frequently feel sluggish, mentally clouded, or have previously experienced a poor reaction (GI distress, headache, rash) after eating certain types of foods you MAY want to consider a program like The Whole 30. If you want to know what that is all about check it out.
We also have a free Whole 30 starters guide here!
Our Favorite Place to Start with a Dairy Free Diet! Grab the Whole 30 Book now!
1/3 cup coconut milk/plain unsweetened almond milk
1/2 lb bacon
1 cup sliced mushrooms
1/4 cup diced white onion
1 1/2 cup spinach
sliced or spiralized sweet potato
1 tsp almond flour
Let’s get to work
Preheat the oven to 350 degrees F
Spiralize or thinly slice sweet potato and set aside
Mix 1 egg white and almond flour together, then combine with sweet potato.
Press sweet potato mixture into the bottom of a pie pan to form the crust. Place in the oven to bake x 20 min.
While the crust is baking, fry the bacon or place on parchment paper in the oven with the crust. Chop bacon once cooled.
Using 1 teaspoon left over bacon grease, cook down mushrooms until soft, onion until translucent and spinach until wilted. Salt and pepper to each layer of new veggies added to the pan. Set vegetables aside
In a separate bowl, mix 6 eggs and 1 egg yolk, add coconut/almond milk mixture and stir. Add a few shakes/grinds of pepper.
When crust is ready, remove from the oven and place bacon, vegetables and egg mixture into the pie dish.
Adding in the egg mixture like a boss!
Bake at 350 degrees F x 25-30 minutes, or until the egg no longer “wiggles”
Garnish with green onion slices.
Slice and enjoy!
Believer in nutrition as the foundation of life and health
Mom, Tea Lover, Dog Hugger