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Dairy Free Pizza Flavored Quiche

September 12, 2011

in Breakfast and Brunch, Dairy free, Recipes, Whole wheat

This recipe is an old favorite of mine.

Every few months or so, when I am truly brain dead, sleep deprived, not in the mood or just plain grumpy (no, I am not in my period, I just gave birth, thank you very much), I desperately browse my old recipe collection for inspiration.

At a point in which even my kids tire of eating spaghetti, this recipe can save the day. It is tasty, it is quirky, it is easy to make and I usually have all the ingredients on hand. Eggs? check. Flour? check. Canned tomatoes? check. Saffron? just kidding.

This quiche recipe does not even require cheese. And best of all? it tastes like pizza.

You can easily replace the dough recipe with any of your favorite pie doughs, made or bought, as long as it yields enough dough to cover a large rectangular baking plate. I like to stick to the illusion of eating healthy and use my whole wheat pie dough recipe below.

Dairy Free Pizza Flavored Quiche

Filling:

1 can (800 ml/28 oz) diced tomatoes, drained and rinsed (I place mine in a colander and rinse under the tap)
2 Tbsp olive oil
1 cup diced pepperoni/salami/ pastrami/any other cold deli meats you like and have on hand.
1/2 cup chopped/sliced pitted olives, any kind you like
2 tsp minced garlic
1 Tbsp dry Oregano
3 eggs
salt and pepper to taste

 Dough:

2 cups whole wheat flour
80 gr cold soy margarine, cubed
1 tsp salt
1/2 tsp sugar
1 egg
1/4 cup cold water

1. In a food processor, combine flour, salt and sugar. Add the margarine and the egg and pulse until the mixture turns crumbly. While still running, gradually add the water to the food processor until the dough just holds together and pulls away from the sides of the bowl. Take dough out and kneed a few times until it comes together.

2. On a lightly floured surface, roll out the dough to fit into a 9″ by 13″ rectangular Pyrex baking plate. Gently lift your dough and place in the baking plate, using your fingers to press the dough into submission, creating slightly elevated borders following the Pyrex’s sides to contain the filling. Do not be afraid to steal some dough from one side to another to make it even. Poke the dough with a fork and pre-bake for 15 minutes. Place aside.

3.In the meantime, place oil, garlic and spices in a pan and heat on medium high heat until everything sizzles. Add meat and olives and saute together until the meat begins to brown slightly, about 3-4 minutes. Add tomatoes and simmer for five more minutes. Take off the heat. When the filling cools down a bit, add eggs and mix well.

4. Pour the filling onto the dough and bake for 30 more minutes or so, until the filling looks golden and the dough is nice and crispy.

Cut yourself a wedge, chomp down. Repeat as needed. A great meal with a nice salad.

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