• Jennifer Coatanroch

Vegetable Quiche

Dairy free, gluten free, soy free and nut free


Recipe by: Jennifer Coatanroch



I love making frittatas, and have always made them in the past because crust usually adds unnecessary calories. Not to mention that I'm usually in a rush and don't have the time to make a healthy crust from scratch.


And then I found this healthy, whole wheat frozen crust (there is a gluten free crust also) that adds protein and fiber- with healthy and clean ingredients!


And since the crust comes in a pack of two, I double the recipe, and use one during the week for lunches, or freeze for a grab-and-go meal later. Win, win!


Feel free to change up the vegetables and seasonings to whatever you have on hand, or whatever is in season. The recipe is incredibly versatile! It also comes out beautifully when it is topped with sliced heirloom tomatoes in the summer. So pretty!


Bon Appetit!




Quiche variations: asparagus and roasted red pepper; mushroom and carmelized onion; spinach and sun-dried tomato...


Pairing ideas: salad, soup, green beans…a glass of Pinot Blanc, Cotes du Rhône or Syrah..


Frittata option: to save calories: sauté all ingredients (aside from the eggs) in an oven proof pan. After about 5 minutes, add eggs and stir for 1 minute. Transfer dish into 400 degree oven and bake until set (about 20-30 minutes).




Vegetable Quiche


Kid-approved veggie quiche

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Prep time: 20 minutes

Cooking time: 60 minutes

Yield: 4 servings _________________________________________

Equipment needed: 1 medium mixing bowl, medium sauté pan


Ingredients:

  • Avocado oil (or other oil for cooking)

  • 1 cup broccoli florets (cut small) PRINT RECIPE

  • ½ large green squash, shredded, diced, or spiralized

  • 1 small shallot, diced

  • ½ tsp dried thyme

  • ½ tsp dried basil

  • ½ teaspoon salt

  • 1 tablespoon nutritional yeast

  • 1 tsp hot sauce of choice (I like Veracha)

  • ¼ cup mozzarella style shreds (I use Daiya vegan mozzarella)

  • ¼ cup salsa

  • 6 large eggs

  • 1 9" Pie Crust Shells (I use Wholly Wholesome Organic Whole Wheat- they also sell a gluten free version)

  • 1 large tomato, sliced thin (optional)


Directions:

  1. Preheat oven to 400⁰

  2. Heat avocado oil in a large sauté pan, and add shallots, broccoli, zucchini, thyme, basil, and salt. Cook until tender (about 5 minutes). Then let cool for another 5 minutes.

  3. While the vegetables are cooking, whisk eggs into a medium mixing bowl. Add the nutritional yeast, hot sauce, mozzarella, and salsa. Mix.

  4. Add cooked vegetables to the egg mixture, mix well, and pour into the pie crust. Place pie crust on a baking sheet for easier handling, and bake in the preheated oven for 60 minutes.

*Note: if adding sliced tomatoes, add them about ¾ of the way through the cooking time so they do not sink too much.




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