This quiche is made with a gluten free and dairy free flaky crust and filed with a creamy and decadent dairy free egg filling. While most quiche recipes are full of dairy this one isn’t and yet it’s so good you won’t miss the cheese! I do not use fake cheese in this because I’m not a fan, although you could add some goat cheese or fake cheese if that’s your jam!
My pie dish is big and deep which I believe most pie plates these days are! I have some sweet old ones that were passed down to me and they are smaller shallow pie plate, which I think was the normal size 30+ years ago. This recipe is great for a big pie plate. The pie crust recipe I linked above, is a double recipe, will be great for this. If you use a single pin crust recipe it in the larger pie plate it will be thinner.
Quiche
Ingredients
- 1 gluten free savory pie crust
- 8 eggs
- ½ cup onion diced
- 6 slices bacon chopped
- ¾ cup cashew based plain yogurt
- ⅓ cup milk of choice
- ½ tsp salt
- ¼ tsp pepper
- dash nutmeg optional
- 3 cups packed swiss chard
Instructions
- Prepare pie crust and roll it out. Line the pie plate with crust and bake for about 8 minutes or until pastry is set at 450° F once pastry is set reduce temperature to 325° F.
- Meanwhile, in a skillet cook bacon and onion until bacon is crisp. drain on paper towels.
- In a bowl stir together eggs, yogurt, milk, salt + pepper. Add in onion + bacon and stir in the swiss chard.
- Pour egg mixture into hot pastry shell. Bake at 325° for about 50 minutes or until center is set and a knife can go in and come out clean. Let cool for 10-15 minutes before cutting and serving.
