With eggs being so expensive and hard to get currently, I have been trying to think of ways to make my eggs go further. When I eat just plain eggs like scrambled or fried, I go through a ton of eggs. But when you use them in a quiche they go a long way.

This quiche is one I made when I cheffed a retreat and it was a huge hit! It is gluten and dairy free, and packed with hearty vegetables. I simply cannot get enough of it for breakfasts.

@kellyscleankitchen

How to make a bell pepper and spinach quiche #quiche #breakfast #glutenfree

♬ luther – Kendrick Lamar & SZA
  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • COOK TIME: 45 Mins
  • TOTAL TIME: 65 Min

Ingredients:

Pie Crust:

  • 1.25 cups gluten free 1-1 flour
  • 1 tsp salt
  • 1/2 cup room temp coconut oil
  • 1/4 cup ice water

Filling:

  • 1 tbsp avocado oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 5 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • 1 cup spinach, frozen and thawed
  • 1 tsp salt and pepper
  • 8 eggs
  • 2/3 cup almond milk or oat milk
  • 2 tbsp nutritional yeast

Preparation:

STEP 1.

Preheat the oven to 400F.

Make the crust. In a food processor, add the flour and salt and pulse a few times to combine. Add the coconut oil and pulse until combined and the oil is in small pieces the size of small beans. Turn on the food processor and add 2-4 tbsp of cold water until a dough forms, adding 1 tbsp at a time. Stop once a dough is formed.

STEP 2.

On parchment paper, roll the dough out to pie thickness. Make sure it is on parchment paper so you can easily pick it up and turn it onto the pie pan after. Gluten free crust doesn’t roll up like normal crust would, so we have to flip it onto the pan. Measure with a pie tin and make sure you have two inches past the pie tin. Roll onto a buttered pie tin, cut away excess hanging off the end, and crimp the edges. Refrigerate for 20 minutes.

STEP 3.

Make the filling. In a large saute pan over medium heat, add the avocado oil. Once warm, saute the onions and bell peppers until cooked through, around 5 minutes. Salt with 1/2 tsp of salt. Stir in the garlic and Italian seasoning and saute for 2 minutes. Stir in the spinach to combine and set aside.

STEP 4.

In a bowl, whisk together the eggs, almond milk, nutritional yeast, 1/2 tsp of salt and pepper until smooth. Stir in the vegetables, then pour into the pie crust.

STEP 5.

Bake in the oven for 40-45 minutes until cooked through. Remove from the oven and cool for 5 minutes before serving. Enjoy!

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