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Learn how to make these mini quiches which are so quick and easy to create. They also just so happen to be dairy-free, egg-free, gluten-free and wheat-free too!

Vegan Glutenfree Cheese Onion Quiche - A delicious, quick and simple to make quiche that is dairy-free, gluten-free, wheat-free and egg-free! www.intolerantgourmand.com

With the arrival of summer, thoughts turn to picnics and enjoying days out! Now, when it comes to allergies, it’s often easier to make your own food, to guarantee that ‘safe’ food is available!

Warmer weather naturally makes us want to eat lighter meals, and whilst salads are delicious, it’s often quite nice to have a little extra to accompany them.

We often have fish cakes, or potato pancakes, but me being me, I like to test myself from time to time! I've had a few requests for an allergy safe quiche recipe, and I always like to deliver where possible!

So, I’ve created some super cute and tasty little quiches that just so happen to be dairy-free, gluten-free and egg-free.

I like to spoil you!

Vegan Glutenfree Cheese Onion Quiche - A delicious, quick and simple to make quiche that is dairy-free, gluten-free, wheat-free and egg-free! www.intolerantgourmand.com

These beauties are just right for picnics and packed lunches. They’re also the perfect size for little ones too.

It’s a basic recipe that can be tweaked to become pretty much any flavour combination, so let your taste buds go wild and give it a try!

You will need:

  • 1 pack of short crust pastry (we used Silly Yak)
  • x2 egg replacer – made up (we used Orgran)
  • x1 pack of dairy-free crème fraiche (we used Oatly)
  • 1 red onion – peeled and chopped
  • Handful of asparagus - chopped
  • 1 tbsp olive oil
  • 3oz (85g) dairy-free cheese (we used Bute Island)
  • Pinch of salt and pepper

Method:

Preheat the oven to 200°c/ 390°f/ Gas 5. Using a non stick 12 hole roasting tray, cut out the pastry, then grease the holes before lining the holes with the pastry.

Carefully prick the bases of the 12 holes with a fork (this will stop the pastry from ballooning when baking).

Place the tray in the pre-heated oven and bake for around 10 minutes.

Meanwhile, place a frying pan over a medium heat, and gently fry the onion and asparagus for around 5 minutes, remembering to stir frequently. Take the frying pan off the heat once the onions have softened.

Remove the tray from the oven, and turn the heat down to 180°c/ 320°f/ Gas 4.

In a bowl, combine the egg replacer, dairy-free crème fraiche, dairy-free cheese, cooked onion and asparagus, and mix well. Add a pinch of salt and pepper and stir in.

Then carefully pour the mixture onto the pastry, before placing the tray back in the oven. Bake for a further 25-35 minutes, or until fully set.

Remove from the oven,and leave to cool slightly. Serve with crispy salad and a vinaigrette.

Enjoy!

Vegan Glutenfree Cheese Onion Quiche - A delicious, quick and simple to make quiche that is dairy-free, gluten-free, wheat-free and egg-free! www.intolerantgourmand.com

 

Vegan Glutenfree Cheese Onion Quiche - A delicious, quick and simple to make quiche that is dairy-free, gluten-free, wheat-free and egg-free! www.intolerantgourmand.com 

Comments   

Midge
0 # Midge 2017-07-01 20:34
Yay! I am so saving this one for later! I can honestly say in 35years I have NEVER eaten quiche and neither have the Peachicks (in not quite so many years!)..... cheers chick! xxx
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Rebecca Smith
0 # Rebecca Smith 2017-07-03 10:44
I love this Nath, I've been missing quiche sooooo much...funny thing is I hardly ate it when I was eating egg and dairy (maybe my subconscious was telling me not too thinking about it?)...since going egg and dairy free I'm craving them! This is being made at the weekend for a picnic xxx
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jacqui
0 # jacqui 2017-07-04 11:06
one to pass on to my sister I know she misses quiche now that she has to eat gluten free. Thank you for sahring
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Eb Gargano
0 # Eb Gargano 2017-07-04 21:28
What fab little quiches...I always find the mini ones so much more appealing for some reason...love how you've managed to make them free from so many things, yet so appealing! I would happily eat these!! Thanks for linking up to #CookBlogShare :-) Eb x
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