Eating during the holidays is one of life’s great pleasures. But for people with food allergies and sensitivities, it can be tricky to navigate all the great food options we see during the holiday season. I gave up dairy completely for a couple years after learning that I was highly sensitive to casein. Now I’m able to enjoy dairy occasionally, and I appreciate it more than ever.
One of the most common food sensitivities is lactose intolerance. Fortunately, people with this condition can still enjoy food that contains milk by using lactose-free milk. The Southeast Dairy Association has challenged Recipe ReDux members to create holiday recipes using lactose-free cow’s milk. This milk isn’t very different from regular cow’s milk. In fact, the only difference is that it tastes a little sweeter. Lactose-free milk is made by adding a lactase enzyme to real milk, which breaks down the lactose into simple sugars.
This colorful quiche is a wonderful entrée for a holiday brunch. No one will ever know it doesn’t include “regular” milk. It can be served warm out of the oven, or you can make it ahead of time and serve it at room temperature. Made without a crust, this is a great gluten-free, lactose-free alternative that will please any crowd.
Ingredients
- 10 eggs
- 1 1/2 cups lactose-free milk
- 1 1/2 tsp salt
- 2 tbs olive oil
- 4 cups torn Swiss chard leaves
- 4 scallions chopped finely
- 2 cup sliced plum tomatoes
- 1/2 tsp smoked paprika
Instructions
- Preheat the oven to 375 degrees and grease 2 8-inch pie pans.
- In a mixing bowl, mix the eggs, milk, and salt on medium speed until well-combined. I use my KitchenAid Stand Mixer rather than mixing by hand because it beats the eggs more evenly.
- In a large skillet, heat the olive oil over medium heat and add the Swiss chard. Cover and cook for 2 or 3 minutes, until just beginning to wilt.
- Divide the scallions, Swiss chard, and tomatoes evenly between the two pie pans. Pour the egg mixture over the vegetables, dividing it evenly between the two pans.
- Bake for 25 to 30 minutes, until the eggs are set.
- Let the quiche sit for at least 10 minutes before cutting. Serve warm or at room temperature.
Swiss Chard Tomato Quiche Price Breakdown
This recipe serves 12 and costs $9.81 to make, or $.82 per serving. It’s a delicious, nutritious dish that will complement any holiday brunch table.
By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.
Julie says
January 2, 2014 at 2:55 amDo you think Almond Milk would work here? Thanks for all the great recipes!
Annemarie says
January 2, 2014 at 8:57 amYes, Julie, almond milk should work well in this recipe. Enjoy!
Cindy (Vegetarian Mamma) says
January 4, 2013 at 11:34 amWe loved this dish! I am featuring a link back to this post in my Menu Plan on 1/21/13 over at StartGlutenFree.com I hope that it will bring you come new followers as well! Can’t wait to share a link back to this awesome recipe! 🙂
Cindy
Annemarie says
January 4, 2013 at 11:57 amThanks so much for letting me know, Cindy. I appreciate the link back, and I love hearing that people are actually making my recipes instead of just looking at them!
inherchucks says
December 6, 2012 at 3:44 amOh my! This almost looks too pretty to eat…almost 🙂 Bet it tastes as good as it looks too…
Thanks for sharing and linking up!
Annemarie says
December 7, 2012 at 7:30 amThanks, Heather. Nothing’s too pretty to eat around here, but I agree that this quiche presents very nicely.
Cindy (Vegetarian Mamma) says
December 1, 2012 at 7:04 pmThis looks SO yummy! I am getting some chard this week so maybe I”ll use the leaves for this! YUM 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
I hope to see you again next week! Cindy from vegetarianmamma.com
Annemarie says
December 7, 2012 at 7:29 amThanks, Cindy! This is a great way to use Swiss chard.
Megan says
November 29, 2012 at 7:29 pmI love Green onions (scallions) with eggs! It such a fresh flavour 🙂
Have you tired this with red onions?
Can’t wait to try this 🙂
Annemarie says
November 29, 2012 at 7:33 pmThanks, Megan! I haven’t tried this with red onions, but I think it would taste great. I tend to use whatever kind of onion I have on hand when making quiche – shallots, chives, scallions, red onions, white onions. . .they’re all fair game.
Celiac Kiddo says
November 15, 2012 at 3:39 pmThis looks delicious! Love the gorgeous photos. Will be making this soon for sure.
-Dana
Annemarie says
November 15, 2012 at 4:56 pmThanks, Dana. I hope you like it.
kirsten@FarmFreshFeasts says
November 15, 2012 at 11:21 amI love swiss chard, but I’ve never tried smoked paprika on eggs–thanks!
Annemarie says
November 15, 2012 at 12:54 pmSmoked paprika is great on eggs – I hope you try it!
Deanna Segrave-Daly (@tspbasil) says
November 15, 2012 at 10:42 amHeck, I’m not waiting for the holidays to make this one! So pretty yet so simple (and a dash of my favorite spice – smoked paprika.) Thanks for participating!
Annemarie says
November 15, 2012 at 10:50 amThanks, Deanna. I never make a quiche without smoked paprika – I think it’s the perfect spice for eggs.
Regan @ The Professional Palate says
November 15, 2012 at 10:42 amI’m SUCH a quiche fan!! I think it’s perfect for the holidays because it tastes great and can be made in advance. Love the add’n of smoked paprika 🙂
Annemarie says
November 15, 2012 at 10:48 amThanks, Regan. This is a great make-ahead meal, and without a crust you can make it in a flash.