Breastfeeding Friendly Dairy Free Mini Quiches
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Learn more →Ingredients
12 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup dairy free butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 2 cups baby spinach, roughly chopped
- ⅓ cup sun-dried tomatoes, drained and roughly chopped
For the custard
- 4 large eggs
- ¾ cup unsweetened dairy free milk
- ½ tsp dijon mustard
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
In a large bowl, whisk together the flour and 1/2 tsp salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together, adding the remaining 1 tbsp water a little at a time if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap, and refrigerate for 30 minutes.
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