Author Angela Litzinger at test.angelaskitchen.com
Ingredients
one 9" cold gluten and dairy free unbaked pie crustoptional
Veggie Filling:
1 to 2tablespoonsoil
1small oniondiced (about 1 cup)
1cupfresh mushroomsdiced
1small green bell pepperseeded and diced
1small red bell pepperseeded and diced
1small yellow bell pepperseeded and diced
1cupfresh small broccoli florets
1cupchopped kalestems removed
Add for quiche:
1cupgluten and dairy free cheese substituteoptional
6large eggs
1 3/4cupgluten and diary free unsweetened plain milk substitutewe like almond in this
1/2teaspoonsalt
1/4teaspoonground black pepper
Instructions
Preheat oven to 350 degrees F.
In skillet heat oil, then sauté onions, mushrooms, and peppers until tender. Add broccoli and kale, sautéing in till broccoli and kale are tender and bright green in color. Remove from heat.
Whisk eggs, milk substitute and salt together, then assemble quiche. Remove unbaked gluten free pie shell if using from refrigerator or freezer and place on a baking sheet. Fill pie crust evenly with vegetable mixture. Top vegetables with dairy free cheese substitute, if using, then pour egg mixture over cheese sub and veggies.
Bake quiche in preheated 350 degree F oven for 45 to 50 minutes or until egg is set. Let stand 10 minutes before cutting.