Autumn quiche Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

PORTIONS: 1 QUICHE

1 H 05

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ORGANIC INGREDIENTS

  • 1 pie crust Cuisine l'Angélique
  • 75 g (1/2 cup) butternut squash, cut into cubes
  • 55 g (1/2 cup) Brussels sprouts, sliced
  • 30 g (1/2 cup) broccoli, cut into florets
  • 1 small red onion, sliced
  • 15 ml (1 tbsp) olive oil
  • 6 large eggs
  • 80 g (1/3 de cup) any non-dairy milk substitute
  • 30 ml (2 tbsp) nutritional yeast *
  • 1 clove of garlic
  • 5 ml (1 tsp) “Les herbes salées du Bas-du-Fleuve” ** (seasoning mix)
  • 5 ml (1 tsp) maple syrup
  • 1 ml (1/4 tsp) salt
  • 1 pinch of nutmeg
  • Pepper, to taste

PREPARATION

  1. Preheat the oven to 218 °C (425 °F).
  2. Combine all the vegetables in a bowl with the olive oil.
  3. Line a baking sheet with parchment paper. Spread out the vegetables, cook in oven for 15 minutes.
  4. Meanwhile, line the base and sides of a pie dish with the pie crust.
  5. When the vegetables have been removed from the oven, lower the temperature to 176 °C (350 °F).
  6. In a bowl, beat the eggs, milk substitute, yeast, garlic, salted herbs, syrup, salt, nutmeg, and pepper.
  7. Put the vegetables and this mixture into the crust and cook for 50 minutes or until the quiche is fully cooked.
Recipe Autumn quiche Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Savor the sweetness of autumn in every bite of this colorful and comforting quiche, where seasonal vegetables and warm flavors come together. Feel free to adapt it to suit the vegetables you have on hand!

TIP

* Please note, this is not bread yeast. It is inactive and therefore cannot help bakery products rise. It is a highly nutritious yeast, a source of protein, vitamins, and minerals.

** Product available in most grocery stores.