Do you love quiche? I do. That and a salad and a glass of wine…YUM! A few years back I stopped eating dairy and had to rework a lot of recipes. Here’s one that is my go to on a busy day. Luckily, the ingredients aren’t hard to find nowadays and it just takes about a 1/2 hour to put together. Just enough time to make the salad or heat up some soup.
Dairy Free Quiche
1 pie crust
1 Tbsp olive oil
1 bag of fresh baby spinach, chopped
1 vidalia onion
1/2 lb deli-sliced ham, chopped
3/4 cup almond milk
1 cup almond cheese
1/2 tsp baking powder
3 Tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp salt
1/2 tsp dried thyme
pinch of black pepper
Preheat oven to 375 degrees F.
Put pie crust in oven on cookie sheet and bake for 10 minutes. Remove and cool.
Turn oven down to 350 degrees F.
Heat oil in pan and sauté onions until translucent. Remove and set aside. Wilt spinach in 1 tsp. of water in pan and set aside.
In a large bowl, whisk together eggs, flour, baking powder, almond milk, paprika, salt, thyme and pepper. Add ham, onions and spinach. Stir until combined. Pour into pie shell. Place pie shell on cookie sheet and bake for about 50 minutes. To check and see if it’s done, insert toothpick and when it comes out clean, the quiche is done. If the quiche gets too brown after 30 minutes of cooking, lay a piece of foil on top loosely.