Are you on the first week of Whole30 and already sick of eggs? We had eggs once a day in some way or form during our month of Whole30 and I’m not going to lie, they did get old. But maybe that is because we went through, I kid you not, 7 dozen eggs that first week. As the weather turns cooler (not today, unfortunately, but in the next few weeks!), a bowl of Hot Apple Cereal is the perfect alternative. I should just call this Whole30 Hot Apple Pie Filling- that’s what it tastes like!
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).
The hardest meal for me to eat dairy free is breakfast. The days of good ol’ milk and cereal or a yogurt with fruit are gone! And I can not seem to get into having cereal with any other type of milk. So I have been playing around with some other options and I’m loving this version of oatmeal. It keeps me full and is delicious!
1/2 c. rolled oats
1 c. water
1 T. nut butter of your choice
1/4 c. Dairy/Soy free mini chocolate chips
1. Microwave rolled oats and water for 1 1/2 minutes or until preferred consistency
2. Stir in nut butter and chocolate chips.