Here are two recipes that I make all the time utilizing one of the least expensive sources of protein available–eggs. Dress up your brunch with gluten free dairy free quiche or with egg muffins! Both are delicious!
Gluten Free Dairy Free Quiche With Almond Meal Crust And Roasted Vegetables
This is a perfect brunch dish. Brunch food doesn’t have to be all carbs. Brunch could actually be good for you, like this protein-packed quiche. Almond meal crust is savory and satisfying, eggs are light and fluffy and roasted vegetables add tons of flavor.
This recipe is very simple, easy to prepare, and guaranteed to please your brunch guests. Use any vegetables you like that roast well, my favorites include red or yellow bell peppers, zucchini, and asparagus, when in season. You can also add roasted cauliflower or broccoli, just cut it into small florets for even roasting. Mushrooms would also be a great addition. (Quarter them and roast with the other vegetables.)
I use coconut milk. (It’s actually coconut beverage in the refrigerator aisle, not the canned coconut milk.) Even if you aren’t a fan of coconut, I guarantee you, you won’t have any coconut flavor in your quiche. I love SO Delicious brand, but you can use whatever is available to you. Including almond milk or regular dairy milk.
- 2 cups almond flour
- 1/3 cup olive oil
- 1 1/2 tbsp water
- 1/2 tsp kosher salt
- 1 medium zucchini, washed and diced in medium pieces (unpeeled)
- 1 red bell pepper, washed and diced
- 7-8 asparagus spears, tough parts removed, cut into 1 inch long pieces
- 1 tbsp olive oil
- 8 large eggs
- 1 cup of refrigerated coconut milk, original, unsweetened
- 1 tsp kosher salt
- freshly ground black pepper to taste
Preheat the oven to 400 degrees F. Prepare the crust by mixing almond flour, 1/2 tsp salt, 1/3 cup olive oil, and water. Press the dough into 10″ cast iron or another oven-safe skillet until it’s evenly dispersed across the bottom and up the sides. Bake for about 13-14 mins until lightly golden and firm to the touch. Watch it carefully toward the end, so as to not to overbake. Depending on your oven, you might need a minute or two longer but look for the light golden brown color.
Remove from oven and let it cool slightly.
Turn the oven down to 375 degrees F. Line a baking sheet with foil or parchment paper, toss the vegetables with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Roast until nicely browned, about 25 minutes. When vegetables are done, spread them evenly over the baked crust.
Whisk the eggs, milk, remaining salt, and freshly ground black pepper in a large bowl. Pour over the roasted vegetables and carefully transfer to the oven. Bake for about 25 minutes until the center is set and firm to the touch.
Let the quiche cool slightly, cut into wedges and serve with a big green salad for an amazing, healthy and satisfying meal.
These egg muffins are easy to make and reheat well. They taste great at room temperature for a quick breakfast on the go, as well. Make a big batch for brunch and keep the leftovers to have on hand for those busy mornings.
If you eat dairy, you can use regular milk and add some grated cheese.
I use fire roasted tomatoes in this recipe, but you can also use regular canned diced tomatoes or chop up one big tomato if tomatoes are in season. I find that in winter and spring when good tomatoes are so hard to find, canned tomatoes work better in recipes.
- 8 eggs
- 3/4 cup of refrigerated coconut milk, original, unsweetened
- 1 can of Muir Glenn Fire Roasted Tomatoes
- 2 tbsp mayonnaise
- 5-6 slices of deli ham, turkey, or chicken breast
- 3/4 tsp kosher salt (less if the deli meat you are using is really salty)
- freshly ground black pepper to taste
Preheat the oven to 350 degrees F.
Strain canned tomatoes in a colander and squeeze out as much liquid as you can with a back of a spoon. Let the tomatoes sit in the colander while you prepare the rest of the ingredients.
Chop the deli meat into 1/2″ pieces and set aside.
In a large bowl, whisk eggs, coconut milk, 1/2 tsp salt, and pepper.
Combine mayonnaise, strained tomatoes, and the remaining 1/4 tsp salt.
Grease the muffin tin, or spray it with non-stick spray. Drop a small dollop of tomato/mayonnaise mixture at the bottom of each muffin cup, then pour egg mixture about 2/3 full on top. Don’t overfill as the muffins will rise in the oven. Drop a handful of chopped meat into each cup and carefully transfer to the oven. (If you are using cheese, that could go on top of the meat or mixed into the egg mixture.)
Bake for about 13-15 minutes until the muffins are set and no longer jiggle when you slightly shake the muffin pan. Remove from oven and let them cool for a couple of minutes. The muffins will puff up in the oven, so don’t be alarmed when they fall a little as they cool. Enjoy!
Do you have gluten free and dairy free brunch favorites? Share them in comments.
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