Gluten-Free Cheddar Sausage Quiche

Crust Ingredients

• 2 cups gluten-free flour

• 1/2 cup non-dairy butter

• 1/2 tsp baking powder

• 1/4 – 1/3 Tbs cold water

Filling Ingredients

• 2 Tbs olive oil

• 1 lb sweet Italian sausage

• 1 Tbs minced garlic

• 2 cups broccoli

• 2 cups kale

• 10 large eggs

• 1/2 cup non-dairy milk

• Salt and pepper to taste

• 1/2 cup dairy-free cheddar cheese

Instructions

1. Preheat oven to 400F, and lightly grease a pie pan.

2. In a large bowl, combine the gluten-free flour, baking powder, and non-dairy butter. Slowly add the cold water until a dough forms.

3. Roll the dough and place it into the pie pan. Parbake it for 10 minutes or until golden brown.

4. Add 1 tablespoon of olive oil to a pan over medium heat. Add the broccoli and kale and sauté until tender. Remove from the pan and set aside.

5. Add another tablespoon of olive oil to a pan over medium heat. Remove the casing from the sausage. Then, add the sausage filling to the pan. Sauté until cooked through, stirring occasionally.

6. Crack the eggs into a bowl. Add the non-dairy milk, salt, and pepper. Whisk until well combined.

7. Transfer the cooked sausage, sautéed vegetables, non-dairy cheese, and egg mixture to the pie crust.

8. Bake for 45 – 50 minutes or until cooked through. Serve warm.

9. Store in an airtight container in the refrigerator for up to a week or properly wrapped in the freezer for a month.