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healthy quiche recipe
Milica

Quiche With Broccoli And Mushrooms

If you’re looking for a healthy, delicious, and completely satisfying meal option, look no further than this Broccoli, Mushroom, and Dairy-Free Cheddar Quiche.
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Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

For the gluten-free crust
  • 1 ½ cups almond flour or gluten-free flour mix
  • ¼ cup coconut oil melted
  • 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
  • Pinch of sea salt
For the quiche filling
  • 1 tablespoon olive oil
  • 1 cup broccoli florets chopped
  • 1 cup mushrooms sliced
  • ½ onion chopped
  • 2 cloves garlic minced
  • ½ cup dairy-free cheddar cheese shredded
  • 4 large eggs or a vegan egg substitute like JUST Egg for a vegan version
  • 1 cup coconut milk full-fat, canned
  • ½ teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh herbs like parsley or chives for garnish optional

Method
 

Prepare the Gluten-Free Crust
  1. Start by preheating your oven to 350°F (175°C).
  2. In a medium bowl, mix the almond flour, melted coconut oil, flax egg, and a pinch of sea salt. Stir until a dough forms. It should be slightly crumbly but hold together when pressed.
  3. Next, press the dough into a pie dish, spreading it evenly across the bottom and up the sides. Use your fingers to smooth out any cracks. Once the crust is evenly distributed, prick the bottom with a fork several times to prevent air bubbles from forming during baking.
  4. Place the crust in the preheated oven and bake for about 10 minutes, just until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Sauté the Vegetables
  1. While your crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 3 minutes.
  2. Next, add the garlic, broccoli florets, and sliced mushrooms. Sauté the vegetables for about 5–7 minutes, or until the mushrooms release their juices and the broccoli is tender but still vibrant green. Season with salt and pepper to taste. Remove from heat and set aside.
Make the Egg Mixture
  1. In a large mixing bowl, whisk together the eggs (or vegan egg substitute), coconut milk, nutmeg, salt, and pepper. Be sure the mixture is smooth and creamy, as this will ensure your quiche has the perfect consistency.
Assemble the Quiche
  1. Now that your crust is baked and your vegetables are sautéed, it’s time to bring everything together.
  2. Start by spreading the sautéed vegetables evenly over the pre-baked crust. Then, sprinkle the dairy-free cheddar cheese over the top of the vegetables.
  3. Finally, pour the egg and coconut milk mixture over the filling. Use a spatula to gently press the filling down, ensuring everything is submerged in the liquid. This will help the quiche set properly as it bakes.
Bake
  1. Place the quiche back in the oven and bake for 35–40 minutes, or until the center is set and the top is golden brown. If you insert a toothpick into the center, it should come out clean when the quiche is done.
  2. Let the quiche cool for 10 minutes before slicing. This rest time helps it firm up and makes slicing easier.
Serve and Enjoy!
  1. Garnish the quiche with fresh parsley or chives, if desired. Serve warm as a stand-alone dish or pair it with a fresh green salad for a balanced meal. This quiche also makes great leftovers, so feel free to store it in the refrigerator and reheat it later.