Dairy-Free Quiche with Almond Flour Crust
This dairy-free quiche is such a delectable dish that it can be served any time of the time; whether you are just tired of your morning smoothies and plain eggs for breakfast. If you want to try something different for dinner, this can also be served for dinner along with a salad.
Quiche is also a great way to pack in vegetables and phytonutrients into your meal.
Free-ranged eggs are a great source of omega- 3 fatty acids, and all nine essential amino acids. Eggs contain essential vitamins and minerals like; selenium, zinc, iron, biotin, copper, Vitamin E, Vitamin D, and all B Vitamins. By adding broccoli you get an extra boost of sulfur-containing properties to aid in detoxification. The mushrooms provide D-beta glucans which can increase immune function by enhancing macrophages and natural killer cell function.
Ingredients for the Pie Crust:
2 Cups Almond Flour
1/3 Cup Coconut Flour
¼ tsp Himalayan sea salt
¼ tsp Garlic powder
4 Tbsp Coconut oil, soft but not melted (room temp)
Preheat the oven to 350 degrees F.
Mix the coconut flour, almond flour, garlic powder, and salt in a bowl.
Mix in the eggs.
Next, add the coconut oil and mix with your hands until well mixed. Do not over mix the dough.
Add the dough evenly to a cast iron skillet or any safe pie dish.
Cook the pie crust for 8 Minutes in the oven.
Ingredients for the Egg Filling:
6 Caged- Free Organic Eggs
1/3 cup of non-dairy unsweetened milk, I used unsweetened cashew milk.
1 Cup Mushrooms, sliced
1 Cup Broccoli, chopped
2 Cups Spinach
¼ Cup Sun-dried tomatoes, optional
1 tsp Himalayan Sea Salt
½ tsp Garlic powder
1 tsp coconut oil
Mix the eggs and milk in a large mixing bowl. Set aside.
Heat 1 tsp coconut oil over medium heat in a pan and sauté the mushrooms and broccoli for about 5-7 minutes until some of the moisture is released. Remove from the pan and set aside to cool.
On low heat add the spinach to sauté until cooked down. This should take just a few minutes.
Mix all the vegetables evenly on top of the piecrust. Next, pour the egg mixture on top of the vegetables. Cook the quiche at 350 degrees for 25 minutes or until the eggs are no longer runny in the middle.
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