Dairy Free Broccoli Cheddar Quiche: The Multi-Tool of Food

Need something delicious for breakfast, brunch, lunch, or even dinner? Serving a crowd, a small family, or meal prepping for yourself? This broccoli cheddar quiche is the all-purpose answer to all your dairy-free needs. 

Look at her! She's beauty, she's grace, she may have a French name but is Miss United States.  

Works Cited:

1. Pie crust: https://crafty.house/no-fuss-pie-crust/

2. Pie filling: https://www.marthastewart.com/868430/broccoli-cheddar-quiche

Assembly and Dairy Free Modifications Notes:

Crust

1. I tried this no fuss pie crust recipe out of curiosity. Credit for this recipe also goes to my sister, who introduced me to this recipe that she uses for her delicious chicken pot pie. Specifically, this recipe calls for oil, rather than a more solid fat like butter, margarine, or shortening. Therefore, the instructions call for simply mixing the ingredients together, rather than taking the extra effort to pulse the flour and butter together or cut the butter into the flour. 

    

2. I was surprised that the instructions called for 3 T of water exactly. In other pie crust recipes that I used, the instructions guide you to very carefully and slowly add the water, so that you use the minimum necessary. My result was a coarse mixture that came together a little less smoothly than the pictures in the original recipe. 

     

3. I chilled it because I was preparing this in advance, but I don't think it made much of a difference because there was no "butter" to return to a more solid state in the cold. 

4. Though the recipe advertises itself as a press-in pie crust rather than requiring rolling out, I wanted to try rolling it out to get it nice and pretty. It was still quite crumbly so did not transfer to the pie plate well, but after some amateur plastic surgery I think we did ok. 

5. I did not par-bake it. I was scared of contradicting Martha Stewart's expertise but I did not want to risk over-baking. 

The Filling

1. I followed the portion of Martha Stewart's recipe for the pie filling. Overall, I was nervous that the volume would be too much for one pie. I should not have been surprised, it fit perfectly, and was a GOOD THING. 

2. I used Daiya cheese shreds for the cheddar. Here is the main product link, but luckily it can be found at most grocery stores. 

https://daiyafoods.com/our-foods/shreds/cheddar/

3. I was lucky enough to have this extra creamy oat milk, which I used as the substitute for the cream. Barista blends often mean that they have more fat, and therefore foam really nicely! If you have regular non-dairy milk such as almond milk or rice milk, I would recommend trying less quantity or something a little thicker, like a canned coconut milk. 

https://oatsome.com/product/oatsome-organic-oat-milk-barista/

4. This is literally and metaphorically my nest egg: 

5. I roasted my frozen cauliflower because I found it easier and less messy than pan frying. 

  

Results: Your All-Purpose, Multi-Tool of a Meal

Can confirm, it was delicious! The pie crust was surprisingly flaky, and the texture and balance of filling was creamy and delicious. It definitely solidified a little after cooling so I recommend accounting for a little extra time before cutting in and enjoying. If you have any left over, it does keep very well and dare I say, the flavors even improve a little more.