Dairy-Free Quiche Lorraine with Smoked Salmon

Ingredients

• 1 crust Pre-made pie crust (dairy-free)
• 4 oz Smoked salmon, chopped
• 6 large Eggs
• 1.5 cups Unsweetened plant-based milk (e.g., soy, almond)
• 2 tbsp Nutritional yeast
• 1 tsp Dijon mustard
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh dill, chopped

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Carefully unroll the 1 pre-made pie crust and place it into a 9-inch quiche dish or pie pan.
3. 3Evenly sprinkle the 4 oz of chopped smoked salmon over the bottom of the pie crust in the pan.
4. 4In a medium bowl, whisk together the 6 large eggs, 1.5 cups of unsweetened plant-based milk, 2 tbsp of nutritional yeast, 1 tsp of Dijon mustard, 1/4 tsp of salt, and 1/4 tsp of black pepper until the mixture is smooth and well combined.
5. 5Carefully pour the whisked egg mixture from the bowl over the smoked salmon in the pie crust, filling it evenly.
6. 6Bake the quiche in the preheated oven for 40-45 minutes. The quiche is done when the center is set and does not jiggle when gently shaken, and the top is golden brown.
7. 7Carefully remove the quiche from the oven and let it cool in the quiche dish or pie pan for at least 10 minutes. This cooling time is important to allow the filling to firm up before slicing.
8. 8Before serving, sprinkle the 2 tbsp of chopped fresh dill evenly over the slightly cooled quiche.

Substitutions

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