Does anybody else hear the word “Quiche” and think soggy eggs? I’m not sure where in my past I had a soggy-egged Quiche but since then, I’ve always found even the mention of the word to be wholly unappetizing.
But with the prospect of having to feed 20+ people for Sophie’s birthday brunch, I wanted something easy, breakfast-y and able to feed a room full of people without much work on my part. So, as I often do, I came across this amazing recipe from one of my favorite bloggers. I seriously make one of her meals at least once a week.
The only problem was, one of my very good friends (read: basically my non-blood related little sister) has recently discovered that she has a gluten and dairy allergy. Screw you allergies!
So now I was looking for a meal that was easy, breakfast-y, able to feed a room full of people without much work and be gluten/dairy free. Why can’t life just be simple?
However, I found with a couple of small modifications I could make a great Quiche (even now, I still squirm when I say that word… kind of like moist, or penetrate) as well as meet the needs of all the gluten/dairy free people of the
world birthday part guest list.
Without further ado, I give you my not-so-secret recipe:
Dairy Free Sausage and Mushroom Quiche, with Easy Homemade Gluten Free Crust
Adapted from 100 Days of Real Food’s Quiche with a Super Easy Whole-Wheat Crust
Now, this recipe is for sausage and mushroom, but use whatever your favorite ingredients are. Go wild with onion, kale, peppers etc. We’ve done this a couple of different ways now and it turns out great every time.
For the crust:
- 1.5 cups rice flour (white or brown)
- 1/2 cup butter substitute (I used Earth Balance’s Natural Buttery Spread in Original by recommendation from a friend who knows more about this stuff than me)
- 1/2 t. salt
- 2 T. almond milk (for those who have a peanut allergy, try using coconut milk or soy milk instead)
For the filling:
- 1.5 cups almond (soy, or coconut) milk
- 4 eggs
- Salt and Pepper to taste
- Dash of cayenne pepper (this is optional, but I’ve tried it without a couple times and I definitely prefer it with)
- 1 lb (or less) hot sausage
- As many mushrooms as you want to make it delicious
- Preheat oven to 375 degrees.
- Cook sausage until cooked through and mushrooms in a pan.
- In a medium-sized bowl, stir together all the ingredients for the crust.
- After it’s been thoroughly mixed, form dough into a ball. Then, roll out the dough using a rolling-pin into a flat circle.
- Transfer circle into a 9-inch pie pan and then press the dough into the pan, making sure it comes up on the sides. Pinch the edges to the top of the pan.
- Mix cooked sausage and mushrooms thoroughly with the remainder of the filling ingredients and pour into pie pan.
- Bake for 30 to 40 minutes until toothpick inserted comes out clean and filling is set.
Like I said, use whatever ingredients you have on hand for the filling. My girls will eat almost anything I put in this. It’s so great and easy. Happy cooking!