Updated: Aug 26
1 tablespoon oil olive
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of sea salt and pepper, for taste
1 red onion, chopped
3 cups zucchini, diced
4 cups fresh spinach
5 eggs -OR- blend 5 & 1/4 cups tofu to create an eggless paste
1 cup dairy-free milk
¼ cup Oatzarella cheese, shredded -OR- your favorite dairy-free cheese
Optional, 3 slices of bacon, cooked and crumbled
Prepare the pie crust as directed in the recipe. Line the 9-inch pie plate with the prepared pie crust and let sit in the fridge until ready.
Preheat the oven to 400 degrees (F).
In a medium skillet, heat the olive oil. Add in the basil, oregano, salt, and pepper. Mix in the onion and allow to sauté for 3-4 minutes. Once soft, add in the zucchini and allow to soften.
In the meantime, boil a pot of water and cook the spinach until soft. Drain and set aside to cool.
In a small bowl, whisk together the eggs, milk, and cheese; set aside.
Remove your crust from the fridge and line the bottom of the crust with the drained spinach. Add in the zucchini and onion mixture, then pour in the egg mixture until filled.
Place in the center of the oven and bake for 45 minutes, or until the egg is set and slightly golden brown.
Remove the quiche from the oven and get sit for 15 minutes before serving.
Try a different combo!
You can make this quiche recipe into your own with different combinations. Just make sure your crust and egg-based mixture remain the same! Below is a list of combinations we have tried:
Ham and cheese
Broccoli, cheese, and red onion
Ham, cheese, and spinach
Spinach, red onion, and feta