Every week or so in the past, I shared a very cheeseless recipe for dairy-free frittata to make good use of Easter leftovers. This week, I’m balancing it with these dairy-free cheese mini quiche. These eggy bites are set in a nutritious, naturally gluten-free, walnut-oat crust.
Dairy-Free Cheese Mini Quiche with a Wholesome Walnut-Oat Crust
These dairy-free cheese mini quiche are an effective way to make use of and revel in dairy-free cheese different – even when it isn’t your favourite one. When the choice is baked in, like on this recipe, it melds extra with the total recipe and melts much better. So it enhances the general taste and texture with out overwhelming both. Cheddar is an apparent alternative, however you should utilize virtually any sort – from feta crumbles to pepper jack shreds.
When you’ve got any leftovers, mini quiche do freeze nicely. As soon as cool, flash freeze them on a sheet within the freezer for an hour or so. Take away them and pop in an hermetic freezer bag or container within the fridge. Allow them to defrost in your lunch field or gently reheat within the microwave.
This dairy-free cheese mini quiche recipe was tailored from walnuts.org.
Particular Weight loss program Notes: Dairy-Free Cheese Mini Quiche
By components, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian. It additionally may go well with some low-carb and keto diets. If you happen to confuse eggs with dairy, you’re not alone! See this put up: Are Eggs Dairy?
Dairy-Free Cheese Mini Quiche
Complete time
Writer: California Walnuts
Recipe sort: Breakfast
Delicacies: French
- 1½ cups old style oats (use licensed gluten-free, if wanted)
- ¾ cup chopped walnuts
- ¼ cup olive oil
- 2 tablespoons chilly water
- ¼ teaspoon salt
- 9 giant eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup child spinach, coarsely chopped
- 1 small purple bell pepper, diced
- ¾ cup dairy-free cheddar cheese different
- Preheat your oven to 350°F and grease 12 muffin cups or line them with cupcake liners.
- In your meals processor, pulse the oats into flour. Add the walnuts and pulse till blended. Add the olive oil, water, and salt, and pulse till the combination comes collectively right into a ball.
- Divide the walnut-oat crust combination between your ready muffin cups, and press the combination evenly into the underside of every cup and partially up the edges.
- Bake the crusts for about 20 to 25 minutes, or till they start to brown. Let the cups cool on a wire rack for 10 minutes.
- In giant bowl, whisk collectively the eggs, mustard, oregano, and garlic powder till nicely mixed. Stir in spinach, bell pepper, and cheese different.
- Evenly divide the egg-veggie combination between the baked crusts.
- Bake the mini quiche for 20 minutes, or till the eggs are set.
- Let the mini quiche cool for about 10 minutes within the cups, on a wire rack. Then use a pointy knife to assist loosen the quiche from the cups and take away.
No Meals Processor? You possibly can grind the oats and walnuts individually in a spice grinder, after which mix the crust components in a bowl. A high-power blender also can work rather than a meals processor.
Serving dimension: 1 quiche Energy: 132 Fats: 10g Saturated fats: 2.1g Carbohydrates: 5.4g Sugar: 1g Sodium: 136mg Fiber: 1g Protein: 6g
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Extra Dairy-Free, Gluten-Free Egg Recipes for Brunch
Ratatouille Omelets
Cheeseless Ham & Broccoli Frittata
Dutch Baby with Maple Blueberry Sauce
