{Gluten and Dairy-Free} Quiche

Prep Time: 45 minutes

Cook Time: 5 minutes

Bake Time: 15 minutes plus 35 minutes for whole Pie

16-18 minutes for mini quiches

Makes one whole Quiche or 36 small ones

I have been craving quiche for years. It seems like I can tolerate duck eggs way better than chicken eggs. So . . . at long last, we decided to make this a night we will remember by making it for dinner. This pie is filled with really great veggies that make you feel good about eating it. It is gluten, dairy, soy, nut, peanut, sugar, citrus, and chicken egg free.  If you have been wanting to satisfy a hankering for quiche, without dairy or gluten, this ones for you, my friend! I am posting this on a bunch of blogs featuring Allergy-free Wednesdays here. Check it out for some fun ideas!

Quiche Filling
5 duck eggs (or 8 chicken)
1/2 red pepper chopped
1/4 cup green onion chopped
2 cloves garlic minced
1 tsp italian seasoning
1/4 tsp pepper
1/2 tsp salt
1 TBS olive oil
1 cup kale chopped
1 cup spinach chopped
2/3 cup Daiya cheddar cheese
1/2 cup rice milk

optional:
5 slices of bacon, cooked and crumbled (if you omit the bacon, slightly increase the salt to 3/4 tsp)

Quiche crust (adapted from several recipes)
1 and 1/2 cup brown rice
3/4 tapioca starch
1/2 cup potato starch (not flour!)
2 tsp guar gum
1/2 tsp salt
1 and 1/3 cup Earth's balance shortening
2/3 cup ice water

To make the crust:
In a food processor, pulse together the flour and salt. Add the earth's balance and pulse until it's a crumb consistency. Add the ice water and pulse until mixed through and it's a dough. Divide into two. Freeze until firm (about 15 minutes) .

For a pie: Roll out the crust, fold in fourths, and move to the greased pan. Lay in the pan and press the edges into a wave pattern. Cook empty crusts at 400 degrees for 15 minutes before you add the filling (below). After you add the filling return to a 350F oven for 35 minutes or until a toothpick comes out clean (or looks solid when you take out a small piece with a fork).

For Mini Quiches: Roll out in 2 inch circles. Put in greased mini muffin tins. Remove excess from edges. Flute the edges with a fork. Poke holes in the bottom with a fork.There is no need to pre-cook the mini quiche crusts.  Add the filling. Cook at 350F (cooking the crusts and filling together) until cooked through and a fork comes out clean 16-18 minutes.

To make the filling:
Chop veggies. Combine the veggies, Daiya, salt, pepper, milk substitute, eggs, and bacon in a blender. Blend until veggies are fine and it is mixed thoroughly. Pour into prepared crust (partially cooked if one large pie, no need to pre-cook mini-quiche crusts). I am posting this at  Waste Not Want Not Wednesday.