Ingredients
- 1-2 recipes gfJules Gluten Free Pastry Crust larger tart pans require more dough, so double the recipe
- 1-2 Tbs. extra virgin olive oil avocado oil or other high heat cooking oil
- 1 cup mixture of:
- 4 eggs lightly beaten
- 1 cup sour cream dairy or non-dairy (dairy or non-dairy OR plain yogurt like So Delicious vegan yogurt)
- 1 Tbs. Ume Plum Vinegar apple cider vinegar or gluten-free Tamari (San-J Tamari)
- 1 cup cheddar cheese dairy or non-dairy like Go Veggie or So Delicious vegan shreds
- 1/2 cup mozzarella Monterey Jack, or other mild shredded white cheese (dairy or non-dairy like Go Veggie or So Delicious vegan shreds)
- 8-12 oz cooked tofu shrimp, or crabmeat (optional) - cut to bite size
- 1/4 cup gfJules™ Gluten-Free All-Purpose Flour
- 2 tsp. fresh chopped Italian parsley or thyme + more for garnish
- 2 tsp. dried oregano leaves or 1 tsp. dried
- 2 tsp. fresh basil leaves diced (or 1 tsp. dried)
- pinch of salt
- 1 tsp. cracked black pepper
Instructions
- Prepare the gluten free pastry crust, wrap and set out on the counter while preparing the fillings.
- Heat oil in a large skillet to medium-high. Cut vegetables into bite-sized pieces and saute in olive oil until slightly browned.
- In a separate bowl, whisk together eggs, sour cream/yogurt, vinegar, shredded cheese, cooked protein (if using), gfJules Flour, herbs, salt and pepper. Stir in cooked vegetables.
- Preheat oven to 350 F.
- Roll out pastry crust according to directions. Lay one tart pan onto rolled crust and cut 1/2 inch around the outside using a butter knife or pastry wheel. The circle should be slightly larger than the tart pan you are using.
- Lift the cut circle of pastry and lay into tart pan (line with parchment if the pans are not non-stick), pressing gently to to fill the bottom and up the sides of the pans. Either cut off the excess dough above the top of the pans or flute with your fingers for decoration.
- Fill the tart pans 3/4 full with quiche mixture. If you have leftover quiche filling and no more pastry dough, simply oil a small pan and pour remaining filling into the pan to bake as well.
- Place all filled pans on a flat cookie sheet and place in preheated oven in case there's any overspill during baking.
- Bake for 25 minutes then begin testing for doneness. Insert a knife straight into one tart and remove to see if it is clean. If clean, the quiches are done.
- Remove to cool slightly before serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.