Leek + Mushroom Dairy-Free Quiche
This healthy dairy-free quiche is flavored with leeks and mushrooms. It's easy to make, with a flakey grain-free almond flour crust and the perfect amount of fresh herbs.
Servings: 8 slices
Calories: 269kcal
Ingredients
for the filling:
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 leek , thinly sliced
- 8 oz mushrooms , sliced
- 6 eggs
- ½ cup almond milk
- ¼ cup nutritional yeast
- 1 teaspoon fresh thyme
- Salt & pepper
for the crust:
- 2 cups blanched almond flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons vegan butter melted
- 1 flax egg
Instructions
- Preheat the oven to 375ºF. Grease a 9" pie dish and set aside.
- For the filling, heat the olive oil in a large pan. Add the garlic, mushrooms, and leek and saute until softened, about 3 minutes. Remove from the heat and allow to cool for about 5 minutes.
- In a large bowl, mix together the eggs, almond milk, nutritional yeast, salt, pepper, and thyme. Fold in the veggies. Set aside.
- To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
- Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers.
- Pour the filling into the crust. Place on the center rack of the oven and cook for 30 minutes.
- Remove from the oven and allow to cool for a few minutes. Sprinkle with a bit more fresh thyme, slice and serve.
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 167mg | Potassium: 193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg