Rye Free Dairy Free Mini Quiches

Total time1 hr 30 min

Prep time30 min

Cook time30 min

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Ingredients

12 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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