Alpha Gal Friendly Gluten Free Broccoli Cheddar Quiche
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups gluten free flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 2 cups broccoli florets, cut into small bite-sized pieces
- 1 tbsp olive oil
- ¼ tsp salt
- 4 large eggs
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups shredded cheddar cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 2 scallions (green tops only), thinly sliced
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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