1cupmilksubstitute unsweetened almondmilk or unsweetened cashewmilk
½cupheavy creamsubstitute canned coconut milk
3largeeggs
¼teaspoonground black pepperI used cayenne.
1cupshredded Gruyere cheese
1Tablespoonchopped chives
Instructions
Preheat oven to 350 degrees. Grease a pie plate with coconut oil, or spray with cooking spray.
Sprinkle the cooked, chopped broccoli evenly across the bottom of the pie plate then top with the chopped ham.
Whisk the coconut milk/cream, milk, eggs, salt and pepper together in a large bowl.
Pour the egg mixture into the pie plate.
Top the egg mixture with the chives and shredded cheese.
Place in the oven and bake for 30 to 40 minutes until the center is set, but still has a slight jiggle when you shake it.
Remove from oven and allow to cool for 5 minutes before serving.
Cut into 6 slices and serve warm or at room temperature.
Notes
For a lactose-free quiche - Substitute canned coconut milk for the heavy cream, unsweetened almond milk for the whole milk, and make sure your Gruyere cheese is aged for more than 90 days.
Gruyere cheese is the traditional cheese used to make quiche, but any cheese can be substituted.
I like the look of the chopped chives on top of the quiche, but they can also be mixed in if preferred.
For a traditional quiche - follow the directions for my Classic Quiche Lorraine recipe, but substitute chopped ham for the bacon.
My Pie Crust recipe is foolproof and really easy to make.