Wednesday, March 4, 2009
Deep Dish Vegetable Quiche
I love quiche. As I was searching for other quiche recipes that don't use cheese, I came across this one at Gluten Free Heaven. It looked so pretty, and I really wanted to make a quiche for dinner. So I took the veggie combination ideas there and used the egg/rice milk ratio found in my leek and bacon quiche here to make a deep dish vegetable quiche. It did not disappoint - we don't miss the cheese at all.
1 recipe No Roll Pie Crust
1/2 large onion, thinly sliced*
1/2 large red, orange, yellow or green pepper, thinly sliced*
1/2 package frozen chopped spinach, thawed and squeezed dry*
1 cup chopped tomatoes, seeds removed*
salt and pepper
2/3 cup rice milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley
Preheat oven to 400 degrees. Prepare the pie crust and press it into a deep dish pie plate, fluting edges with the tines of a fork. Set aside (do not pre-bake).
Cook the vegetables in a skillet over medium-low heat, stirring often, until just beginning to soften, about 8 minutes. Spoon the vegetables onto the bottom of the pie crust.
Whisk together the eggs until well blended. Add the rice milk, salt, pepper and parsley and whisk to combine. Pour the egg mixture evenly over the vegetables in the pie crust.
Bake the quiche 25 - 30 minutes, or until puffed and set in the center. Remove from a wire rack to cool slightly. Serve warm.
*Feel free to use different vegetables, such as mushrooms, grated carrots, chopped asparagus, etc. You should have about 1 1/2 - 2 cups of (cooked) vegetables to put in the quiche.