Dairy-free Quiche with Wheat-free crust

This dairy-free Quiche is deliciously cheesy and is made with a potato hashedbrowns crust instead of wheat! Great for Candida diets! Can be made with chicken or tofu! Crust recipe comes from the wonderful Moosewood cookbook!

Ingredients:

FILLING:
1 tablespoon olive oil
cup chopped onion
2 cloves of garlic, chopped
cup sliced mushrooms
cup broccoli florets
1 cup chopped cooked chicken breast or braised tofu cubes
teaspoon salt
teaspoon garlic powder
teaspoon black pepper
cup grated soy Cheddar cheese
cup grated soy Swiss cheese
2 eggs, slightly beaten
cup soy milk
cup soy cream cheese
CRUST:
2 cups grated raw potato
cup grated onion
tsp. salt
1 egg white, lightly beaten
Flour for your fingers
A little oil

Directions:

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Combine grated onion and potato, salt and egg white in a small bow and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the side into an edge. Bake for 30 minutes at 400 degrees, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven.
In medium frying pan, heat olive oil on medium-high. Add onion and garlic, cook until a little brown, then add broccoli and mushrooms. Cook for a few minutes minutes, stirring frequently. Stir in cooked chicken or cooked tofu, salt, garlic powder and pepper. Spread this mixture over bottom of pie shell and top with soy cheeses.
Combine eggs, soy milk and soy cream cheese, mix until smooth. Pour over chicken/tofu mixture.
Bake for 20 minutes at 400 degrees. Reduce temperature to 350 degrees and bake 30 to 35 minutes until inserted knife comes out clean.

See other recipes submitted by Laurel Burton