Its taken me a long time to refine this recipe. I love quiches– I find them very hearty and great for the fall/winter season. But being dairy-free can make the crust making process and quiche flavor challenging. As an added bonus, my daughter is sensitive to coconut and palm oil which makes the dairy substitution options more difficult. All the dairy-free butter substitutes that I have found contain palm oil or coconut. The following oil crust recipe is great!
Gluten-Free, Dairy-Free Spinach/Caramelized Onion/Sundried Tomato Quiche (Using an Oil Crust Recipe!):
Oil Crust [yields two pie crusts]:
[Note: The following oil crust recipe is modified from my grandmother’s very tattered ‘Better Homes and Gardens New Cookbook’ which is actually quite old! This recipe will yield two pie crusts, in case you are making a fruit pie—the pastry dough is not so suitable for crusting the top of a pie but it makes a great crumble topping when you mix in maple sugar.]
2 ½ cups gluten-free all purpose flour blend (the all purpose blend that I typically use includes the following ratio: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch—this blend is taken from Annalise Robert’s ‘Gluten Free Baking Classics—one of my favorite books!)
1 tspn salt (can be less if making a sweet pie crust; also can add maple sugar or another dry natural sweetener to sweeten if making a fruit pie)
½ cup light olive oil (can replace with other cooking oil)
6 tbsp cold rice milk (or other milk substitute)
- Preheat oven to 425 degrees.
- Add all ingredients into mixer. Mix well until sticks together. (When I follow the ingredient ratios exactly, I find that it comes out perfect; occasionally, I have to add a little more rice flour if I was more approximate.)
- Form dough into two balls.
- Cut two sheets of waxed paper into four 12-inch squares.
- Place each ball of dough between two sheets of paper. Using rolling pin over top sheet, roll dough into circle that reaches edges of paper. (Note: if you slightly dampen the work surface under the bottom sheet of paper, it will help to prevent slipping.)
- Sprinkle small amount of gluten free flour at bottom of pie plate.
- Peel off top layer of paper and fit dough, paper side up, into pie plate.
- Push (through wax paper) crust into pie plate so that it ‘fits well’. Note: It’s a little awkward to remove wax paper after you have shaped the crust. Be slow, and if you take some of the curst off the pie plate by accident, just peel it off the paper and push it down with your fingers gently on the pie plate directly.
- Once the pie crust is shaped in the pie plate, use the end of a fork and make several gentle punctures through it.
8 eggs, beaten
¾ cup rice milk (or other milk substitute)
1 large box of spinach greens or 2 heads of spinach, washed and ends removed
2 cups chicken broth (can substitute with veggie broth)
1 small-medium sweet onion
3 tbsp olive oil
1 tspn sea salt for quiche mixture; ½ tspn sea salt for carmelized onions
¼ tspn paprika
1 tbsp dried parsley
¼ tspn cracked pepper
½ cup sundried tomatoes (I like the Bella SunLuci brand because the sundried tomatoes are in olive oil and have a texture like paste—it adds moisture to the quiche)
Steam spinach in broth and set aside. Once it cools, drain spinach well. Then set aside to cool slightly. (I like to squeeze spinach into ball with tongs over and over until no longer draining liquid.)
- Caramelize onions in olive oil and salt. Set aside to cool slightly.
- Mix eggs and milk substitute in mixing bowl. Add salt, paprika, parsley, and pepper. Mix well.
- Add Spinach and onions to egg mixture.
- Add chopped sundried tomatoes and mix well.
- Pour combined egg mixture into pie shell.
- Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for 30 minutes. Remove from oven and let cool slightly.