Hello! So yesterday and today I have had to stay off my feet because I recently got a tattoo on my left foot. Here's some pics of my new culinary tattoo. . .
So anyway, because I have had to stay off my feet, I figured I should write a blog. But what to write? This week I've made mostly easy recipes, last weekend I was on a float trip and I'm not going to blog about cooking hamburgers and hot dogs on the camp grill (especially when I didn't make the hamburgers). So I settled on the dairy free quiche I made for my in-laws last week. A little background real quick, my brother-in-law is an ovo-lacto-pescatarian (vegetarian who eats fish, eggs and dairy) and my sister in law is lactose intolerant. Needless to say, I had a bit of a challenge figuring out what to make that both my in-laws could eat. So I decided to make dairy free quiche for brunch one day: ) Here's the recipe! (Basic recipe that I added to can be found here)
Dairy Free Quiche - makes 2, 9 inch quiche
- Dairy free frozen pie dough (if you can find one. I couldn't so I made one crustless quiche for my lactose intolerant sister-in-law and one quiche with crust for the rest of us)
- 9 large eggs
- 1/2 cup all-purpose flour
- 3.5 cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 2 teaspoons salt
- 10 oz package frozen spinach
- 3/4 cup onion, chopped
- 1 small garlic clove, minced or pressed
- 3/4 cup mushrooms, chopped
- olive oil (enough to cook veggies in)
Preheat oven to 375. Grease one 9 inch pie pan (for the crustless quiche) and set out frozen pie dough for other quiche. Cook mushrooms, onions and garlic in olive oil until onions are tender. Add spinach and cook for 2-3 minutes. Remove from heat and set aside. Beat one egg in a large bowl with an electric mixer until light and frothy. Add flour and beat until combined. Add remaining eggs and beat until frothy and mixture has increased in volume by about a third. Gradually add milk, nutritional yeast and salt and beat for 2 more minutes. Stir in spinach, onion, mushroom and garlic mixture. Pour into prepared pans and bake for 40 minutes or until quiche is no longer jiggly.
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