By Samantha Lowe |
Eggs are often a protein staple in vegetarian diets. However, a typical way of creating an egg dish is to add heaping amounts of butter and milk that, while giving body and flavor to the meal, make it unsuitable for those allergic to dairy. This dish retains both taste and texture while remaining free of milk-products.
- 2 cups all-purpose flour
- ½ cup canola oil
- 1/4 tsp salt
- 3 tbl ice water
- 1 tbl. canola oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 head broccoli, chopped
- 2 tsp ground black pepper
- 1 pinch salt
- 6 large eggs
- 1 cup unflavored, unsweetened almond milk
- Preheat the oven to 350 degree Fahrenheit. Blend the flour, canola oil, salt and ice water together into a large bowl until it is crumbly. Roll out the dough on a lightly floured surface and press it into a pie pan or individual muffin tins.
- Toss the onion and garlic cloves with the canola oil in a deep bottomed frying pan. Turn the burner to medium-high heat and caramelize the onions and garlic until lightly browned and translucent. Sprinkle with the black pepper and salt. Add the broccoli to the frying pan and cook for 1 to 2 minutes or until softened slightly. Allow to cool.
- Whisk the eggs and milk together until frothy. Add the broccoli mixture to the eggs, stir until combined.
- Pour the mixture into the prepared pie pan, or muffin tin. Insert the dish into the oven. Cook the muffin tin version of the quiche for 25 to 30 minutes or cook the pie pan version for 40 to 45 minutes, until golden brown.
- Remove and let sit for 5 minutes before serving.
Serve(S): 12 persons