Gluten Free Veggie Quiche
Calories: 241.2 ·
Fat: 14.8g ·
Carbohydrates: 13.1g ·
2 tablespoons extra-virgin olive oil
2 cups broccoli florets
1/2 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 red bell pepper, chopped
5 mushrooms, sliced
1 tablespoon chopped fresh basil, or 1 teaspoon dried
1 tablespoon chopped fresh parsley
1/8 teaspoon chili flakes
1/2 teaspoon salt
1 teaspoon freshly
ground black pepper
3 small red potatoes, washed and thinly sliced
1/4 cup plain unsweetened almond milk
1 medium tomato, sliced
6 ounces mozzarella cheese
Preheat oven to 375º F.
Blanch the broccoli. Drain and rinse in cold water.
Sauté the onions, garlic and carrots in the olive oil over low heat until the onions are transparent, approximately 10 minutes.
Add the peppers, broccoli, mushrooms, basil, parsley, chili flakes, salt and pepper and continue to cook for 5 more minutes. Remove from the heat.
Lightly grease the bottom and sides of a 9-inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
Whisk together the almond milk, eggs and nutritional yeast in a large bowl. Mix in the sautéed vegetables, coating everything with the eggy liquid, then pour into the potato-lined pie pan. Arrange the tomato slices on top.
Bake for 1 hour, covering after 45 minutes if top browns. Completely baked quiche should be very firm.
Let cool 15 minutes before slicing and serving.
Makes 6 servings