Basic Dairy-Free (and Gluten-Free) Quiche

     Okay, way-back-when I got the idea to share some favorite recipes on my blog . . . and I'm finally getting around to it.  ;)  This is a dairy-free quiche recipe that is easily made gluten-free too.  I originally made this from Ashley Adams' recipe, and made my own variations.

     All the ingredients are pretty simple.  The only thing I wasn't familiar with was the nutritional yeast.  Although I can't say it has a pretty price it uses a very small amount per quiche, and is essential to replacing the cheese.

     How do I know it's a successful recipe?  I try it out on my family.  One of my best taste-testers tried it and approved (see my note about adding meats and vegetables below).  Believe me, if something tastes too different and weird in a recipe she's usually the first to recognize it.  So here ya' go -- the tried and true dairy-free (gluten-free) quiche:

Ingredients:

• 1 basic pie dough recipe (regular or gluten-free)
• 9 large eggs
• 1/2 cup flour (wheat or gluten-free flour mix)
• 3 1/2 cups dairy-free milk (unsweetened almond or coconut beverage*)
• 1/4 cup nutritional yeast
• 1 tsp. salt

*I use unsweetened coconut milk beverage.  If using coconut milk beverage I have found that I can dilute it up to half, as in many other recipes.

Directions:

1. Grease a 10" pie plate with dairy-free soy margarine (I just use butter, so mine's not completely dairy-free :P).  On a lightly floured surface roll out pie dough to about 1/8" thickness.  Fit dough into the pie plate and form crust.  Refrigerate, uncovered, for at least 15 minutes.
2. Preheat oven to 375°F.  In a extra large mixing bowl use electric mixer to beat one egg until pale yellow and frothy.  Add flour and beat until mixed.  Add 8 eggs and beat for 3 minutes, or until the mixture has increased by a third and is light and frothy.  Slowly add the milk, nutritional yeast, and salt, beating for about 2 more minutes after everything has been added.
3. Pour mixture into prepared pie plate and bake for 10 minutes.  Turn oven temperature down to 325°F and bake for 35-40 minutes, or until quiche is firm but slightly jiggly (mine usually has to bake for at least 1 hour and 30 minutes, if not up to 2 hours).  Cool on wire rack for 15-20 minutes.

Additions:

• Meats and vegetables: You can use many meats and vegetables, but most of them have to be cooked ahead of time.  Substitute per cup of milk, i.e. I like to add 2 cups of frozen, chopped broccoli in place of 2 cups of milk.  I also add bacon bits.  One time I put in some freshly chopped tomato.
• Seasonings: Nutmeg is the traditional seasoning, and it's strong enough that you only need 1/8 tsp.  You could also try basil, thyme, oregano, paprika, or taco seasoning.