Now that I can tolerate aged sheep milk cheese pretty well, I wanted to make an eggless quiche. All add-ins are optional, but if you are subbing, try to stick to similar amounts. For any veggies that hold moisture, you want to cook them and drain them before adding them to the mix. You can sub whole milk, cream, or a non-dairy alternative where I’ve used yogurt. Coconut milk may work well here for richness.
The nutrition facts below are based on the specific ingredients that I used, which are linked in the ingredients list.
- Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 pan with olive oil, butter, or coconut oil.
- Whisk the egg and yogurt together well. Add the rest of the ingredients and whisk well.
- Pour the mixture into the prepared pan. Bake for 30 minutes.
- Slice into 12 squares and enjoy.