Hello my lactose intolerant peeps! I’m Erin and today I'm delivering to you one of my new favorites - quiche! Since I've been lactose intolerant my entire life, I've never quite understood the love people have for quiche, but this recipe changed all that. Quiche is not only quick and easy - it is delicious and there are endless varieties you can make. Below is my favorite (adapted from Paula Deen from FoodNetwork.com) - the western quiche - all the goodness of a western omelet baked into a hash brown crust. This recipe (and my bonus recipe below) both pass the test for company ... in other words, dairy lovers too will enjoy them.
Crust Ingredients:
3 cups of shredded hash browns, defrosted and moisture removed
4 Tablespoons of melted Smart Balance (light or regular), Lactose free butter substitute
1t each of onion powder and garlic powder
Western Quiche Ingredients:
½ yellow onion, diced
1 red pepper, diced
1 cup mushrooms, stems removed, sliced thinly
1 cup of ham or Canadian bacon
5 sprigs of thyme
5 eggs, beaten
½ cup of Silk Soy Creamer
1 cup of Shredded Veggie Cheese, Cheddar
EVOO (Extra Virgin Olive Oil)
Hash brown Crust Directions:
1) Preheat oven to 450 degrees
2) Drain hash browns, squeeze to get as much moisture out as possible
3) Mix hash browns with the melted Smart Balance along with the onion and garlic powder.
4) Mold mixture into a nine inch pie dish forming a crust
5) Bake for about 30-40 minutes- you want to see the crust nicely brown
6) When browned, remove from oven and let cool. Reduce oven temperature to 325
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| Tip: Get as much the moisture as you can - this is the key for browning |
Western Quiche Directions:
1) Complete the hash brown crust.
2) Heat a few turns of EVOO in a non-stick skillet over medium-low heat, add onions and let cook until slightly translucent (3-5 minutes)
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| Tip: Make sure the onions are translucent - you don't want them burnt - cook low and slow to get the best taste |
3) Add red pepper and cook an additional 2 minutes until pepper is slightly softened then
4) Add mushrooms and cook until the mushrooms have given off their moisture and have softened
5) Add ham, thyme and mix together. Cook an additional 5 minutes to meld flavors
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| Tip: Make sure all the ingredients are are mixed together. If the pan is looking dry, add an extra 1/2 Tablespoon of Smart Balance or a few turns of EVOO |
6) Mix five eggs and Silk Soy Creamer together.
7) Add vegetable and ham mixture along with the ¾ cup shredded veggie cheese.
8) Pour mixture into cooled crust and bake at 350 for 45 minutes.
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| Tip: Check your quiche often starting around 40 minutes - use a tooth pick to make sure the egg in the middle is fully baked before removing. |
9) Add ¼ cup of cheese to the top and green onion and cook an additional 5 minutes.
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| Tip: If you're making this a head of time, wait to complete step 9 until right before serving. |
10) Cool and serve.
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| Tip: Omit the ham and you have a delicious vegetarian option! |
Bonus Recipe - Smoked Salmon Quiche
I love quiche so much - here's a second recipe to experiment with (adapted from Emeril's recipe on FoodNetwork.com):
Ingredients:
Hash brown crust ingredients (above)
2 cups of red onion, thinly sliced
1 cup of smoked salmon chopped
¾ cup of Tofutti Cream Cheese
2 Tablespoons of lemon juice
5 eggs
½ cup of Silk Soy Creamer
1 Tablespoon of Smart Balance
EVOO
Directions:
1) Complete the hash brown crust.
2) In a large non stick skillet add 1T of Smart Balance and a few turns of EVOO and add onions allowing them to slowly caramelize over low heat. This is time consuming but worth it – make sure they don’t burn though
3) In a mixing bowl combine cream cheese and lemon juice and add one egg in at a time and mix together completely.
4) Add Silk Soy Creamer and combine
5) Add onions and smoked salmon, mix to combine completely
6) Pour mixture into cooled hash brown crush and bake at 350 for approximately 45 minutes.
7) Add green onion to the top and cook another 5 minutes
8) Cool, serve and enjoy!
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