|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 5g||19%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is one basic recipe that you'll come back to again and again. Easy and elegant, this recipe can be dressed up with any vegetables or herbs that you like, or with bacon or a vegetarian meat substitute for a little extra savory component.
We like to use this dairy-free pie dough recipe for my quiche, but if you prefer a tart-style quiche, any dairy-free tart dough recipe works well also.
9 large large eggs
1/2 cup all-purpose flour
3 1/2 cups almond milk (unsweetened)
1/4 cup nutritional yeast
2 teaspoons salt
Prepare the Pie Crust
Gather the ingredients.
Preheat the oven to 375 F. Grease a 10-inch pie plate well with dairy-free soy margarine.
On a lightly floured surface, roll out the pie dough to about 1/8-inch thick.
Fit the dough into the pie plate.
Trim the excess dough, leaving just enough to form the crust.
Crimp the pie crust edges. Place the pie plate in the refrigerator, uncovered, for at least 15 minutes.
Make the Filling
In a medium-sized mixing bowl using an electric hand mixer, beat 1 egg until pale yellow and frothy.
Add the flour and beat until well combined.
Add the remaining eggs.
Beat for about 3 minutes, or until the mixture has increased in volume by a third and is very light and frothy.
Gradually add the almond milk, nutritional, yeast, and salt.
Beat for 2 minutes more after all has been added.
Bake the Quiche
Pour the egg mixture into the prepared crust. Bake for 10 minutes.
Turn down the oven temperature to 325 F and bake for 35 to 40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire cooling rack for 15 to 20 minutes or until set.