Food Literacy Students
This gluten free and dairy free Garden Quiche by savorylotus is the perfect summer dish! Bake it for a healthy breakfast or serve it any time of day! This versatile meal is packed with nutrients and works with a vegetarian diet as well as being an option for gluten and dairy allergies, intolerances and/or preferences. It can often be difficult to adapt recipes to fit your dietary needs, but this no hassle recipe works perfectly as is. The spinach and onion base to this quiche is a deliciously flavorful substitution for a crust and after experimenting with different dairy free milks we were able to find the perfect replacement… coconut milk is an amazing fit in this recipe!
Cost Breakdown
| Ingredient | Amount | Unit Cost of Ingredient | Recipe Cost of Ingredient |
| Baby spinach | 3 cups | $2.73/6 oz bag | $1.44 |
| Basil, fresh | 1 Tbsp | $1.98/0.75 oz | $1.00 |
| Garlic | 2 cloves | $3.27/8 oz jar minced | $0.07 |
| onion, small | 1/2 onion | $0.78 each | $0.39 |
| Tomatoes, small | 1 1/4 cup | $2.78/1 lb pkg | $1.16 |
| Zucchini, small | 2 each | $0.93 each | $1.86 |
| Avocado oil | 2 Tbsp | $8.88/25.5 fl oz | $0.35 |
| Eggs | 8 each | $5.12/dozen | $3.41 |
| Dairy-free milk | 1/4 cup | $2.44/0.5 gallon | $0.08 |
| Salt | 1/2 tsp | – | |
| Pepper, ground | to taste | – | |
| Total Recipe Cost | $9.76 | ||
| Total Cost per serving (6 servings) | $1.63 |
Our Thoughts
You’ll find that this recipe is easy to follow and that cooking under gluten and dairy restrictions can be much simpler than it is sometimes made out to be. This crustless garden veggie quiche is an inexpensive, simple, and incredibly tasty meal option for breakfast, lunch or dinner that everyone can enjoy.
The process of making this meal went very smoothly. We never felt too overwhelmed and were able to enjoy our time in the kitchen. The baking time is a little long but is one hundred percent worth the wait. Preparing your ingredients by chopping vegetables and pre-measuring before starting to sauté the vegetables will be a huge help later on. Whenever you have multiple pans on the stove it is always a good idea to have your ingredients ready to go to avoid leaving anything on the heat for too long. We fell in love with this recipe and will definitely be making it again.
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Crustless Garden Vegetable Quiche (Gluten Free and Dairy Free)
Description
This gluten free and dairy free Garden Quiche by savorylotus is the perfect summer dish! Bake it for a healthy breakfast or serve it any time of day! This versatile meal is packed with nutrients and works with a vegetarian diet as well as being an option for gluten and dairy allergies, intolerances and/or preferences.
Ingredients
Instructions
- Preheat the oven to 350°F. Liberally grease a pie dish or quiche pan.
- In a large skillet, melt one tablespoon of fat of choice over medium-high heat. Arrange zucchini rounds in a single layer in the
bottom of the skillet and cook until starting to brown. Flip zucchini rounds and cook on the other side. Remove from pan. - Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes.
- Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
- Spread onion/spinach mixture evenly onto bottom of greased quiche pan. Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.
- In a large bowl, whisk together eggs, dairy free milk, salt, and pepper. Pour mixture over top of vegetables in quiche pan. Give a little shake to settle. Top with remaining zucchini rounds and tomato slices.
- Bake for 35-40 minutes, until the center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.
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