I am such a fan of the brunch club, y’all already know that. And one of my favorite brunch foods is a good quiche (if you’re in the Boise area, A’Tavola serves the best one in my opinion!) But since becoming dairy free, you know the drill- it’s the same sob story I normally complain about, I had to cut that food out! Or so I thought. Since I made the dairy free pumpkin pie for Thanksgiving and fell in love with the dairy free crust, I figured there had to be a way to make a quiche without the creamy goodness of dairy, right?! I did some googling and found a recipe I used as my base- it looked so simple and easy! And it was, especially because I used a frozen pack of stir fry veggies! Here it is!
Pie Crust (from Killer Pumpkin Pie recipe)
1 1/2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup canola oil
2 tablespoons rice milk (I used cashew milk)
Filling (based off recipe here)
1/2 cup cashew milk
1 Package of frozen stir fry veggies (or any veggies!)
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
Tarragon to garnish
Preheat an oven to 350 degrees.
Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice (or cashew) milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
Heat olive oil in sauté pan and add frozen veggies. Sauté until veggies are soft.
Wish together eggs, cashew milk, salt, mustard, and cayenne pepper. After adding veggies to crust, pour egg mixture on top. Sprinkle with tarragon.
Bake for 45 minutes or until knife comes out clean after inserting into middle. (My quiche took 60 minutes).