Veggie & Sausage Quiche with “Cheesy” Dairy-Free Crust
- Prep Time: 10 mins
- Cook Time: 48 mins
- Total Time: 58 mins
- Yield: 8 1x
Scale
Ingredients
- 1 cup almonds
- 1 Tbsp + 1 tsp nutritional yeast – find it in your spice aisle
- 2 Tbsp olive or avocado oil
- 6 eggs
- 1 1/2 cups almond milk
- 1 lb natural sausage (no sugar added for Whole30)
- 2 Roma tomatoes
- 1 zucchini
- 1 tsp paprika
- 1 tsp garlic power
- 2 tsp salt, divided
- 1/2 tsp Pepper
Instructions
- Preheat oven to 375 degrees.
- Add almonds, nutritional yeast, 1 tsp of salt and olive oil into a food processor and blender and process until very fine and it starts to smooth together.
- Press the almond mixture into the bottom of a skillet or pie plate.
- Place in the preheated oven for 8 minutes and remove.
- Crack the eggs into a bowl, add almond milk and whisk vigorously. Chop tomatoes, zucchini & sausage and stir into the egg mixture. Add in the spices and the remaining 1 tsp of salt and give it one more big stir.
- Pour the egg, veggie and sausage mixture on top of the crust and place into the oven. Cover with foil.
- Bake for 15 minutes. Remove from the oven, also remove the foil, place back in the oven and bake for an additional 25 minutes, or until the middle of the quiche is set and no longer wet & shiny.
- Allow this to cool for 10-15 minutes before slicing and serving. Keeps well in the fridge for a week.