Although this recipe is not entirely what we would call "light" (about 9 grams of fat per serving), it is still much lighter than traditional recipes that use butter and cream, and, with a phyllo crust, it is much quicker to make. I use this dairy-free ricotta recipe for my dairy-free cheese in this recipe, but feel free to use a trusted store-bought brand or other homemade dairy-free cheese.
NOTE: not all phyllo dough is dairy-free; many brands use dairy-based preservatives, so label-reading is a must!
Makes one 10" deep-dish quiche
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 5 sheets dairy-free phyllo dough, thawed
- 4 T. olive oil, divided
- 2 large garlic cloves, finely chopped
- 2 cups chopped onion
- 1/4 cup finely chopped parsley
- 9 large eggs
- 1/2 cup all-purpose flour
- 3 1/2 cups unsweetened plain almond milk
- 1/4 cup nutritional yeast
- 2 t. salt
- 1 Recipe dairy-free ricotta cheese (see Head Note)
Preparation:
1. Preheat the oven to 375 F. Grease a 10” spring-form pan well with olive oil or dairy-free soy margarine. Lay the sheets of Phyllo dough in the springform pan, one at a time, making sure that the entire surface of the inside of the pan is covered, and allowing some of the sheets to hang a little bit over the edges. Using a pastry brush, brush 2 T. of the olive oil over the bottom and sides of the phyllo, but leaving the pieces that hang over the edges dry.
2. Make the filling. In a medium-large skillet or saute pan over medium-high heat, heat the remaining 2 T. olive oil, adding the garlic, onions and parsley once hot. Cook, stirring often, until the onions are fragrant and translucent, about 5 minutes.
3. Meanwhile, in a medium-sized mixing bowl using and electric hand mixer, beat 1 egg until pale yellow and frothy. Add the flour and beat until well combined. Add the remaining eggs, one at a time, and beat for about 3 minutes, or until the mixture has increased in volume by a third and is very light and frothy. Gradually add the almond milk, nutritional yeast and salt, beating for 2 minutes more after all has been added. Fold in the onion mixture and the dairy-free ricotta cheese, stirring just until evenly mixed.
4. Pour the egg mixture into the prepared pan and bake for 10 minutes. Turn down the oven temperature to 325 and bake for 35-40 minutes more, or until the quiche is firm but slightly jiggly. Allow the quiche to cool on a wire cooling wrack for 15-20 minutes or until set before serving.
