I love Quiche, and since beginning a dairy free diet have been struggling to come up with a recipe. I found a basic recipe online and tweaked it to make it my own. The possibilities with this recipe are endless, the ingredients can be swapped out depending on your mood and what you have in your fridge. This particular day, I made a chorizo and mushroom Quiche.
First, get the oven preheating to 350*.
I cheated and used a store-bought deep dish pie crust because baking is NOT my strong point. Feel free to make your own crust, otherwise use your favorite store-bought crust like I did. Poke some holes in the bottom and sides of the pie crust with a fork. Put into the oven and bake as instructed.
Meanwhile, remove the skins and cut up one eight ounce package of chorizo. I used fresh for this recipe, but smoked would be tasty too. Saute in a skillet over medium-high heat until nicely browned. Remove to a paper towel lined plate to drain while you get the rest of the ingredients together. Remove all but one tablespoon or so of the drippings from the chorizo from the skillet.
While the chorizo was browning, I diced up half of a yellow onion, one shallot, two cloves of garlic and one cup of mixed mushrooms. In the skillet with the chorizo drippings, saute the onion, shallot and garlic until they just start to soften. When they are just starting to soften, add in the mushrooms. Continue to saute until the mushrooms are nicely browned and the onions are tender. When the veggies are done, combine them with the drained chorizo.
While the veggies are sauteing, whisk together six eggs, three-quarters cup of plain soy milk (rice or almond would work too), half teaspoon of salt, half teaspoon of pepper, half teaspoon of nutmeg, tablespoon of nutritional yeast, three tablespoons of flour, and half teaspoon of baking powder.
Once the pie crust is finished baking, remove from the oven and allow to cool. Once cooled, add the chorizo and veggie mixture to the pie crust. Pour the egg mixture over the chorizo and veggies.
Top with the dairy free cheese of your choice (I used Daiya cheddar…we should buy stock!). Onto a cookie sheet (in case of overflow) and into the oven it goes. Bake forty minutes or until a toothpick inserted into the middle comes out clean.
Helpful tip for you?? I doubled the recipe…we enjoyed one for dinner and froze one for easy dinner preparation another night.