Veggie Quiche (Gluten free, Dairy Free, Soy Free)

i wanted something a little different for dinner the other night and had just seen kelly's post for her pie crust using mostly coconut and almond flours and was exciting to try it out! she also just added a video on how to roll out the crust here.

i recently ordered coconut flour from tropical traditions and love it. if you decide to order from them you can use my id#5685168 as a referral and i think you get a free book :) side note- if you sign up for their emails they run specials all the time and you can get good discounts and offers as well as lots of other great products.

side note#2- anne bradshaw is giving away a 32 oz jar of coconut oil here:
so go sign up and get one! :)

anyways- so i made kelly's crust. and it was phenomenal. my non-gf husband described it as a "really really good pizza crust" but i really just loved the richness and savory flavor of it and it complemented the quiche well even though it was designed as a dessert crust. we might just have to try out a pizza on it sometime soon and see how it turns out...

i made a simple quiche using the veggies i had in the fridge, but of course you can add whatever you like. this is somewhat similar to my leek and asparagus crustless quiche/frittata
i only had 5 eggs left in the fridge, so you can also add more if you like. or some sort of meat if that's what you're into :)



Vegetable Quiche

Crust
(copied from the spunky coconut)

Add to bowl:

3 tbsp flax seed meal

1/4 cup plus 2 tbsp applesauce

1 tbsp apple cider vinegar

8 drops vanilla creme liquid stevia

1 tbsp honey

1/4 cup coconut oil, liquified

Mix with electric mixer.

Add:

1 cup almond meal flour

1/2 cup coconut flour

1 tsp baking soda

1 tsp baking powder

Mix again.

Roll out the dough.

See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it's about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands.

(you can also lightly grease and flour the pie dish first, so the crust doesn't stick.)

Bake the crust at 350 degrees for about 10 minutes. You might be able to not bake the crust before baking the quiche. it depends on how crispy you like it, as mine was definitely well done around the edges by the time the quiche was cooked.

Quiche Filling

1/2 cup carrots chopped
7 stalks asparagus (or more)
2.5 cups fresh organic spinach leaves
1/2 cup red bell pepper chopped
1 tsp nutritional yeast
1/4 cup coconut milk drink or other dairy free alternative (almond, rice, etc.)
1 TBSP coconut oil
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
dash nutmeg
5 eggs (or more)

preheat the oven to 350.

heat coconut oil in pan and saute the bottom halves of the asparagus (cut into smaller pieces). reserve the top halves for the top of the quiche

add the carrots and saute for with the asparagus for a minute or so. add the seasonings. add the bell peppers. when the veggies have softened a bit add the spinach and mix for a few minutes until they are wilted.

while the veggies are cooking, beat your eggs with the coconut milk (or almond or rice).

pour the veggies into the crust and then add the eggs on top of the veggies. take the asparagus tops and make a design in the middle if you like (see picture).

bake at 350 degrees for approximately 35 minutes or until set. enjoy!

**Update: 2/15/10- i made this again and upped the eggs to 7, and switched broccoli for the asparagus and it turned out quite well... just another option!