Just this past weekend I hosted my first ever sit down bridal luncheon for 21 lovely ladies at my house in honor of my dear friend and Clean Cuisine’s “Ask Erin” columnist, Erin Lodeesen. Since we had a number of guests attending the event who were on restricted diets, I was trying to come up with a delicious make-ahead clean eating entrée that would be “bridal luncheon appropriate” and also be gluten-free, dairy-free and vegetarian. It was a little tricky coming up with what to serve the lovely group of ladies, but the solution turned out to be pretty simple…
I found the perfect luncheon solution with this savory recipe for Gluten Free Quiche with Spinach and Artichoke. I served the quiche with a side of my Caesar Salad (made with hemp seeds!) and simple roasted cherry tomatoes. It was absolutely delicious!
Gluten Free Quiche is Perfect for a Luncheon OR Meat Free Monday Dinner
The recipe truly was the ideal make-ahead luncheon meal since all you have to do is warm the quiche in a 250 degree oven for about 10 minutes before serving. It also makes the ideal entrée for “Meat Free Monday” dinner!
A Word About the Savory Gluten-Free Crust…
The crust recipe I used is 100% whole grain and made with three different flours; brown rice flour, millet flour and almond flour. I even managed to sneak in a full 1/4 cup of chia seeds! Not only do the chia seeds boost omega-3’s, fiber and overall nutrition, they serve a culinary purpose too because they help the crust bind together.
Click HERE for the Gluten-Free Crust Recipe.
Note: You will want to make your crust BEFORE you make the quiche filling because the crust needs to be pre-baked.
And a Word About the Dairy-Free Quiche Filling too…
As mentioned above, since several of the ladies attending the luncheon (including me and the bride-to-be!) are either totally dairy-free or follow restricted dairy diets, I wanted to be sure the quiche filling was dairy-free. I found the solution to making the filling rich and creamy without using cow’s milk was to use cashew “cream”, which is unbelievably easy to make in a high-speed blender (especially if you soak the cashews in water first.)
Like the gluten-free crust recipe, the quiche filling can stand alone too, as you could always use the recipe for a crust-less quiche, which is why I provide the quiche filling recipe separate from the crust below.
A Few Fun Photos from the Luncheon
A big thank you to my friend Kristen McAloon from Big Red Zeus, Inc. photography for providing the following beautiful photos…
Ok, on with the recipes for both the gluten-free crust and the quiche filling…Print
- 1 package (9 ounces frozen artichokes (such as Bird’s Eye))
- 1/8 teaspoon unrefined sea salt (plus more to taste)
- 2 teaspoons extra virgin olive oil (plus more for drizzling on the artichokes)
- 1 large shallot (or 2 small shallots, chopped)
- 3 cups baby organic spinach
- ½ cup raw cashews (ideally the cashews would be soaked in water for 2 hours and then drained)
- 5 organic (pastured eggs (such as Vital Farms))
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper. Place the frozen artichokes on the parchment paper, drizzle with just a bit of olive oil, season with salt to taste and roast for 35 to 40 minutes
- While the artichokes are roasting, heat the oil in a non-toxic skillet (such as Ceramcor) over medium-heat; add the shallots and sauté for 3 to 4 minutes, or until shallots are soft. Season shallots with salt to taste. Stir in the spinach and sauté until spinach just begins to wilt, about 30 seconds or so. Remove skillet from the heat and set shallot-spinach mixture aside.
- Remove the artichokes from the oven, but keep the oven turned on and the temperature at 400 degrees. Once the artichokes are cool enough to handle, use kitchen shears to cut them into bite-sized pieces. Add the cut artichokes and parsley into the skillet with the shallot-spinach mixture and gently toss ingredients together. Transfer the vegetable mixture to the pre-baked crust (see recipe for savory gluten-free crust HERE)
- In a high speed blender (such as Vitamix), add the cashews, eggs, lemon juice, 1/8 teaspoon salt and 1 cup water. Process on high for at least one full minute, or until mixture is smooth and creamy. Pour the cashew-egg mixture into the mixing bowl with the vegetables. Bake the quiche for 30 to 35 minutes (20 minutes if you are making individual quiches), or until the top is ever so slightly golden and the eggs are set. Let rest for at least 10 minutes before serving. Slice and serve warm with a nice green salad.