Quiche Recipe: Quick and Allergy-Friendly

Whether you're hosting a brunch or potluck, quiche is a crowd-pleaser. It can be served hot or cold, making it a convenient option. With careful ingredient selection, quiche can also be a safe and satisfying meal for those with food allergies.

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Quiche is a fantastic option for those with food allergies because it's incredibly versatile. With the right ingredients, it can be adapted to suit almost any dietary restriction! I've even included options if you need your quiche to be egg-free.

The beauty of quiche lies in its flexibility. Experiment with different vegetables, cheeses, and proteins to create endless flavor combinations. Just make sure your crust and egg mixture remain the same.

Below is a list of combination options you can try:

• Broccoli, cheddar cheese, and onion

• Ham, cheese, and spinach
  

• Spinach, red onion, and feta

• Breakfast sausage, bacon, and cheddar cheese

• Spinach and sun-dried tomatoes
  

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For larger gatherings, bake your quiche in muffin tins for bite-sized servings, making this versatile champion of breakfast, brunch, or lunch safe from cross-contamination.

Today, we're focusing on making a spinach, zucchini, and red onion quiche. This is my favorite combination to make, and one of the safest options for me. Joe loves it when I add bacon to it as well, so that option is also included, but can be omitted if preferred.

All-in-all, with a little creativity, you can create countless delicious and allergy-friendly quiche recipes. Experiment with different flavors and enjoy this versatile dish the way YOU want to!

Our Quiche Recipe

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Ingredients

• Pie Crust OR Gluten-Free Pie Crust

• 1 tablespoon oil olive
  

• 1 red onion, finely diced

• 3 cups zucchini, diced

• 4 cups fresh spinach

• Pinch of sea salt and pepper, for taste

• 5 eggs -OR- 5¼ cups tofu, blended, to create an egg-free paste

• 1 cup dairy-free milk

• ¼ cup shredded dairy-free cheese

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 3 slices of bacon, cooked and crumbled, optional

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Directions

1. Prepare the pie crust as directed in the recipe. Line the 9-inch pie pin with the prepared pie crust and let sit in the fridge until ready.

2. Preheat the oven to 400°F.

3. In a skillet over medium heat, saute the onion, zucchini, and spinach until tender. Season with salt and pepper for taste.

4. In a large bowl, whisk together eggs and milk. Stir in cheese, veggie mixture, and seasonings.

5. Pour the egg mixture into the pie crust.
   

6. Place in the center of the oven and bake for 40 to 45 minutes, or until the egg is set and slightly golden brown.

7. Let sit for at least 15 minutes before serving.