Styling and Photography by Sina Mizrahi
Something tells me this recipe needs no introduction. Inspired by a very cheesy version by my sister-in-law Dina, this
nondairy quiche-slash-frittata is decidedly crowd-pleasing. Feel free to swap any of the vegetables for the ones your family enjoys most.
- ½ tsp olive or avocado oil, for sautéing
- 1 onion, chopped
- 1 cup chopped pepper (I like to use red, orange, and yellow)
- 1 tsp salt
- 8–10 oz (225–280 g) frozen chopped spinach, thawed and drained (or fresh spinach, chopped)
- 6 large eggs
- ⅔ cup unsweetened almond milk
- 2 Tbsp nutritional yeast (optional but highly recommended)
- 1 9-inch (23-cm) frozen pie crust (see note)
Preheat oven to 400°F (200°C).
In a medium skillet over medium-high heat, heat oil. Add onion and peppers and sauté until onion is translucent, about 6–7 minutes. (If you’re using fresh spinach, after about 5 minutes, add in your chopped spinach until cooked down.) Sprinkle salt on the vegetables as they cook. Set aside to cool.
While the vegetables are cooking, make sure the frozen spinach is as dry as possible by squeezing out all the water.
In a small bowl, whisk together eggs, almond milk, and nutritional yeast if using. Scatter veggie mixture and squeezed-out chopped spinach into crust. Pour egg mixture over top.
Bake uncovered for about 45 minutes. Let quiche rest at room temperature for 10 minutes, then cut into slices.
Note: You can skip the crust and make a crustless quiche. Just oil the pan well.
(Originally featured in Family Table, Issue 801)
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