Eggs

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Eggs

Easy Mini Quiches

Easy Mini Quiches from dontmissdairy.com
I’m always looking for easy, dairy-free breakfast options. I envy the people who can just pop a hot pocket into the toaster oven and call it a day.

I’m also big on BIG breakfasts.  

I need something substantial AND healthy AND delicious in the morning–cereal just doesn’t cut it. My husband loves healthy cereals like Kashi, but I think they taste like cardboard. I’m reminded of that Willy Wonka quote from Charlie and the Chocolate Factory: “Do you have any idea what breakfast cereal’s made of? It’s those little curly wooden shavings you find in pencil sharpeners.” Yep, pretty much. Sorry cereal lovers.

Usually, I’ll make a spinach and egg scramble in the morning. The whole process only takes five to ten minutes, depending on if I’ve had my coffee or not.

But here’s the thing–I also crave variety. When you are absolutely forbidden from having something in your diet, you need variety to make up for the the lack of it. So I changed up my spinach and egg scramble the other day to include some yummy crescent rolls, making pretty, tulip-shaped mini quiches that are perfect for on-the-go breakfasts.

Easy Mini Quiches from dontmissdairy.com

These take a little extra time in the morning–but not much. They are super easy to make and fun to share. They would be a great addition to a weekend brunch!

I do my best to stay away from Pillsbury dough, because it usually contains dairy and hydrogenated oils. You can find dairy-free and trans-fat-free crescent rolls at Trader Joe’s and Whole Foods.

Easy Mini Quiches from dontmissdairy.com

See? Easy!

You can customize this recipe by adding your favorite veggie combination. Just make sure to not overfill each quiche. As you can see in the above picture, I added just a tiny bit of filling to each quiche cup and added egg to just below the edges of the dough. The egg mixture will rise. If you are adding tomatoes, make sure you press the liquid out of them on a paper towel, or else your quiche will be too watery. It’s up to you if you’d like to cook the veggies beforehand. I needed to sauté the spinach to fit in the quiche.

I plan on making these again soon with bacon and potatoes, yum!

Easy Mini Quiches from dontmissdairy.com

Easy Mini Quiches
Yields 6
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Ingredients
  1. 1 can dairy-free crescent rolls
  2. Cooking spray
  3. 2 large eggs
  4. 1/8 teaspoon black pepper
  5. 1/8 teaspoon sea salt
  6. Cooked spinach, about a 1/4 cup (1 cup uncooked)
  7. 6 grape tomatoes
  8. 1/8 cup vegan cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Roll out the crescent roll dough onto a cutting board and seal the seams so it it is one seamless sheet of dough. You can use a rolling pin, but I just pinched the seams together with my fingers.
  3. Cut dough into six equal squares.
  4. Spray six cups of a regular size muffin tin with cooking oil.
  5. Place a dough square in each tin, making sure to center it so an even cup is formed. All four corners should be lying outside the cups.
  6. Add your choice of veggies. I quartered 6 grape tomatoes, then pressed them into a paper towel to absorb excess liquid. I sautéed a handful of spinach in a little olive oil and salt so it would fit in the quiche cups, then distributed all veggies equally.
  7. Add a sprinkle of vegan cheese, or another yummy ingredient, like fresh herbs or bacon.
  8. In a small bowl, whisk two large eggs together with salt and pepper. Pour a very small amount of egg mixture into each quiche cup and overtop of veggies, being careful not to overflow. Two eggs will distribute perfectly into the six quiche cups.
  9. Bake for 16 minutes, or until eggs are set. If needed, a couple extra minutes will not burn the dough, and eggs will set unless filled too full.
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Easy Mini Quiches from dontmissdairy.com

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Dairy Free Quiche with Ham and Kale

How else can I use this leftover ham from Christmas dinner? I’ve made ham and cheese crescent rolls, pasta carbonara, mac’n’cheese with ham, and had ham and eggs–all dairy free of course. For breakfast today, let’s try a dairy free ham and cheese quiche. I have green beans, lettuce, and kale in the fridge. Kale wins! I made a wonderful gluten free pasta dish with it last night.

I love having some extra time around Christmas to come up with delicious recipes. This year I tried out a couple dairy free cheesecakes and the final result was a delectable triple chocolate cheesecake that I need to post soon. Some other dairy free snacks we had for our Christmas feast were buffalo chicken dip with tortilla chips and onion dip made with Toffuti Better Than Sour Cream, served with pretzels. Both of these I am happy to announce were big hits among my dairy eating friends.

I didn’t go all out this feast like I did for Thanksgiving; in fact, I felt like a horrible hostess. I was so tired this year that all I did was make the snacks and cheesecake. Eric made the ham on his own, and each guest brought a dish. I even forgot to make the crescent rolls I had bought (hence the ham and cheese crescent rolls above) and never served the coffee and hot chocolate. At least I can safely say everyone had enough champagne to drink. I proceeded to sleep in for three days after Christmas.

This recipe calls for all of my favorite dairy free goodies. Silk Nog, the soy alternative to egg nog, is dairy and egg free, but it still contains the perfect blend of spices to flavor a good quiche. If you are looking for soy free, try SO Delicious Nog, which is made of coconut. I always recommend Silk Very Vanilla Soymilk to cook with if you choose something else. You can find these items at your local grocery store. Daiya Chedder Style Shreds are a key ingredient in my buffalo chicken dip, as well as this quiche. Daiya is a soy and dairy free cheese alternative made from tapioca. I usually find it at Whole Foods.

Ingredients:

1 refrigerated pie crust
2 cups chopped kale, stems removed
1/2 yellow onion, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup chopped ham
3/4 cup shredded cheddar cheese alternative (I used Daiya Shreds found at Whole Foods)
4 eggs
1 cup Silk Nog (or other dairy milk alternative)
1 tsp curry powder
1/2 tsp onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt

Directions:

1. Let the pie crust sit out to adjust to room temperature for at least 15 minutes, then mold it into a 9inch pie dish. Preheat oven to 375 degrees Fahrenheit.

2. In a large heated skillet, add olive oil, onions, kale, 1/4 teaspoons of salt and pepper, and onion powder. Cook over medium heat until onions and kale are tender, about five minutes.

3. Beat the eggs in a medium bowl, then add Silk Nog, curry powder, salt, and pepper and whisk until blended.
4. Layer the ingredients into the pie dish in this order: ham, onion and kale mixture, and shredded cheese alternative. Pour the egg mixture over the top so that all ingredients are evenly covered.

5. Bake for 40 minutes or until center of the quiche is cooked through. Hopefully the ham is all used up!

           

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Dairy Free Tomato Basil Skillet Eggs

Here’s a dairy free healthy breakfast for two! I found this recipe in a magazine and adapted it to be dairy free. I made it with tomatoes, basil, and parsley from my garden. You can make this recipe even healthier by using just egg whites instead of whole eggs. Eliminate the toast to keep it gluten free or use a gluten free bread. Yummy!

Ingredients:

6-8 roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 large eggs
1/4-1/2 cup dairy free shredded mozzarella such as Trader Joe’s Soy Mozzarella or Daiya Shreds, according to preference
8 fresh basil leaves, chopped
15-20 fresh parsley leaves, chopped
1 tablespoon fresh chives, diced or 1 tsp dried chives

Directions:

1. Heat olive oil in a medium non stick pan over medium heat. Add onion with half of the sea salt and pepper (1/4 tsp each) and cook for 5 minutes.

2. Add tomatoes and the rest of the sea salt and pepper to the onion, stirring to combine. Cook for 5 to 7 minutes, stirring occasionally.

3. Use a spoon to make four even wells in the onion/tomato mixture and crack an egg into each. Cover pan and cook for 2 minutes.

4. Sprinkle with dairy free cheese then cover again and cook for 1 minute. Remove cover and add chopped basil, parsley, and chives. Serve immediately alone or on top of toasted bread. Enjoy the day!

             

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