Gluten Free Dairy Free Quiche!

Easter has to be one of my favorite holidays! It is the true turn of the season, and everything is either in full bloom or just peeking out under the snow! BUT it signals that change is coming! In the Bible, it was a defining moment in the Christian faith. Jesus died on the cross for our sins, but it was Easter morning where he was no longer found in the tomb because He had risen! What an amazing thing! The season just makes me happy and hopeful and so excited for the warmer temperatures! While we haven’t nailed down our plans quite yet for our Easter meal, we often host Easter at our home as a family. A good brunch can be so yummy! I have made this quiche several times lately for brinner (breakfast + dinner), and my older son has seriously asked for it to be his birthday dinner!

So….a huge win….kid approved!!

And what makes this meal an absolute cinch is when I order my groceries through Instacart! It arrives at my doorstep within two hours! It simply gives me back at least an hour of my life each week! I was instantly hooked!! Be sure to try them out here, and while you are there be sure to use our promo code K&C10 . It’s good for $10 off an order of $35+ for new Instacart users!

Gluten Free Dairy Free Quiche!

Serves a family of four with a little leftover
Prep time 15 min
Cook time 45-50 min

Ingredients:
Shredded Hashbrowns
Spray oil (I use coconut)
5-6 eggs
1 cup of unsweetened nut milk (I like cashew because it is extra creamy)
8 oz of Kite Hill Almond Cream Cheese
2 cooked chicken breasts shredded
4 TBS pesto (I use Trader Joes artichoke pesto because it is dairy free)

Preheat oven to 400 degrees. Line a pie plate with hash browns, and press them into the sides. Spray a light coating of oil on the hashbrowns with coconut oil spray so they crisp up a little in the oven. Bake for about 10 minutes or so just until they very slightly start to brown.

In the meantime, crack and whip eggs into a mixing bowl, add milk, cream cheese (in chunks….it won’t mix in completely…that is okay!), shredded chicken, and pesto! For this time, I also added fire roasted red peppers and oregano to give my quiche a more Italian taste!

What I love about this recipe is the sky is the limit! You could do roasted red peppers, cumin and chili powder to give it a more southwest feel. You could do ham and cheese to keep it classic. You could do spinach and nutmeg for a quiche lorraine. And you could easily keep this with all the dairy by using regular milk and cheese. The options are endless…just use your creativity.

Remove the hashbrowns and let cool for about 5 minutes while you finish mixing your quiche concoction! Reduce your oven temperature to 350 degrees. Then pour your mixture on top of the baked hash brown crust and bake for 30-40 minutes. (less time if you are using a convection oven!) You want the edge to be set but the middle to jiggle ever so slightly.

When your quiche is ready, let it sit for 5 minutes. Cut into triangles and serve with a fruit salad and vegetable like grilled asparagus or shredded brussel sprouts! OR a great green salad!