Dairy Free Quiche

Dairy free quiche, dairy free recipe, brunch recipe
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)

4 eggs 

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).

Dairy free quiche, dairy free recipe, brunch recipe, easy breakfast recipe

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Dairy Free Almond Cranberry Scones

Dairy free recipe, Almond cranberry scone

I feel like the only recipes I share on the blog are for breakfast foods, but it’s usually because I’m so excited that I have found a decent dairy free alternative that I have to post it!  That’s how I feel about these scones.  Becoming dairy free meant at every coffee shop or bakery, I have to turn down the yummy looking baked goods (unless I want an extremely fussy child and an upset tummy for myself).  So finding an alternative that I can have for said baked goods is very exciting for me- and trust me, these scones aren’t lacking due to the fact that there isn’t any butter!  I have made a few variations, but this one seems to be my favorite and has become a go-to.

Dairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry scone
Dairy Free Almond Cranberry Scones
makes 12 scones
Basic recipe and instructions from King Arthur with a few of my own dairy free/add-in alterations
2 3/4 cups King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup coconut oil, solid
1 cup dried cranberries
2 large eggs
2 teaspoons almond extract
2/3 cup almond milk
2 tablespoons lemon juice
Optional Topping:
2 teaspoons almond milk
2 tablespoons sugar in the raw
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the coconut oil just until the mixture is unevenly crumbly; it’s OK for some larger chunks of oil to remain unincorporated.
Stir in the fruit.
In a separate mixing bowl, whisk together the eggs, almond extract, almond milk, and lemon juice.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick.
Brush each circle with milk, and sprinkle with sugar, if desired.
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
Bake the scones for 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

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A Dairy-Free Thanksgiving

Happy Thanksgiving!  This year I feel overwhelmed with how much my little family has to be thankful for.  2016 brought struggles, tears, lots of love, and baby giggles. 

On the food side of things, I was nervous about planning a dairy free Thanksgiving meal.  How can you make mashed potatoes without sour cream goodness?  But for most of the recipes, rice milk or amond milk were used as substitutes and turned out pretty great!  My awesome mother in law made the majority of the food and catered to my (Lucy’s) dietary restrictions.    

Here was our menu:

Green Salad with Brussel Sprouts
Green Beans with Carmelized Onions and Mushrooms
Cornbread Stuffing (made with venison sausage) **this is the only thing that wasn’t dairy free- the cornbread was made with buttermilk)
Mashed Potatoes (made with rice milk and vegan butter)
Sweet Potato Casserole (made with vegan butter)
Cranberry Sauce
Pumpkin Pie 
Pecan Pie

I hope you all had a wonderful Turkey Day! 

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