Wow…first real post. I’ve been running ideas through my head the last couple of days wanting to do this right and a keep it as a real representation of myself. I tend to scroll quickly through the words to get to the recipe when I browse cooking blogs, so I want to keep the verbiage short and sweet and focus on the food. I’ll use the words to go through my thought process for the dish and the method, but I’ll understand if you choose to scroll through and get right to the gluten-less heart. 🙂
I use the word quiche loosely, as the “crust” is lentils and there is no dairy to create a custard. I tend to catalogue in my head what I have available in the kitchen and then figure out a way to make the items work. I thought avocado could be a nice creamy base for my quiche, but then remembered that (dare i say…) I’m not a huge fan of avocado eggs. I know, they are the hottest breakfast item on pinterest and I have even made and posted them on ig, but they are not my fav. I think the oven causes a change in flavor since the skin is left on and heated. That said, I’ll need to try them again sans skin. Anyhow, I picked up some delicious avocados from the farmer’s market yesterday so I had one perfectly ripe and ready to go. Then, I remembered I had lentils in the fridge (I tend to cook up big batches of my grains or legumes so that I have them on hand ready to use as needed). I realized lentils could act as a nice base or “crust” when combined with the avocado. I began by gathering my ingredients – lentils, bell pepper, red onion, heirloom tomato, avocado, cremini mushrooms, eggs, and olive oil. Do you see that beautiful tomato?!
I started by sauteing my red onion, bell pepper, and cremini mushrooms in some olive oil and added some salt and pepper and Bragg’s Nutritional Yeast. I recently started using this and am addicted! It gives a great cheese flavoring which is great when you aren’t eating dairy and miss cheese.
I decided to layer the lentil and avocado with lentils going down first to take the heat of the Le Creuset stoneware. Next, I mashed the avocado and added Trader Joe’s Everyday Seasoning, combining well. This is a great seasoning mix that adds a great flavor to pretty much everything.
I added the mashed avocado layer to the lentils, then scrambled the eggs. I used the bowl from the avocados for the eggs, as I have no dishwasher so I try to keep dish usage to a minimum. Be sure to add salt and pepper to taste. I like using freshly cracked pepper.
Next I poured the scrambled eggs on top of the avocado layer, then added the sautéed vegetables, and topped with the thinly sliced heirloom tomato. I popped in a 350 degree pre-heated oven and baked for about 35 minutes.
You’ll know it’s done when the eggs are lightly browned and not jiggly. Beautiful! I wanted to dig right into all those delicious veggies, and more importantly see how my “crust” stood up; but I knew better and waited about 10 minutes for it to cool a bit and solidify.
Here’s the final result after cutting and serving. I’m happy with the way the “crust” came out – the lentil/avocado layering held it together well. The quiche was delicious as well, so that’s a bonus. The recipe is below. Enjoy! I’d love to see pictures of your takes on this.
Gluten-free, dairy-free, sugar-free veggie quiche.
Ingredients-1 tbsp olive oil
-2 tbsp red onion, small dice
-2 tbsp bell pepper, medium dice
-4-5 cremini mushrooms, rough chop
-salt and pepper to taste
-1/4 tsp Bragg’s nutritional yeast
-1 cup cooked lentils
-1 ripe avocado
-1/2 tsp Trader Joe’s Everyday Seasoning
-2-3 thin slices of heirloom tomato – to cover top of quiche
- Pre-heat oven to 350 degrees.
- Heat olive oil in medium skillet at medium-high heat. Add red onion, bell pepper, and cremini mushrooms. Saute for about 5 minutes, then add salt and pepper to taste. Cook until all veggies are tender and lightly browned.
- Put lentils on bottom of cooking dish to cover bottom. I use the Le Creuset Heritage Cast-Iron Oval Gratin.
- Mash avocado and combine with Trader Joe’s Everyday Seasoning. After well combined, smooth over lentil layer.
- Scramble eggs with salt & pepper and pour over avocado mixture.
- Pour sautéed veggies evenly over eggs.
- Add heirloom tomato slices to top.
- Put into pre-heated oven and cook for about 35-40 minutes or until eggs are lightly browned and not jiggly.
- Let cool for about 10 minutes before cutting so that everything has a chance to solidify.