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Mushroom Quiche, Gluten AND Dairy Free

Mushroom Quiche, Gluten AND Dairy Free

Quiche is so yummy, and so off limits for so many kids in my practice – until this gluten and dairy free mushroom quiche option worked out perfectly! I combed many sites for a way to do this that met my criteria for no dairy or gluten, and, tasted really good. I ended up with this amalgam of my own that worked really well.

You will need a gluten free pie crust for starters. You can buy these in the frozen section of most supermarkets now, but I don’t love those, and I don’t mind making my own. I use Bellas’ Gluten Free All Purpose Baking Mix for this, and it’s a snap. I have made my own for years but like this product and recipe better for pie crusts. I’ve even cut the back of the box out and tucked it into my recipe binder in my kitchen so I can grab this recipe fast, any time…

 

So, either buy or make a GF crust, bake it for ten minutes while you assemble the quiche ingredients, and let it cool. When your filling is ready, the crust will be too.

Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Mushroom Quiche, Gluten AND Dairy Free
Print Recipe
No compromise here. Classic quiche taste and texture that will satisfy even the most hardened cheese lovers.
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Servings Prep Time
6-8 pieces 40 minutes
Cook Time Passive Time
50 minutes 50 minutes
Ingredients
Servings: pieces
Instructions
  1. Prepare your pie crust per package instructions if you've bought a mix (See product and image above). Whether you'e made your own crust or purchased one, once it's ready, place it in a 400 degree oven and bake for ten minutes. Once it is done, set it aside, but keep your oven ready: Reduce heat to 375.
  2. Slice mushrooms into thin segments and chop onion fine. Heat a skillet to medium and add the ghee (or olive oil, coconut oil, or vegan spread of your choice). Sauté the onions first, for about two minutes, to just soften. Then add mushrooms and reduce heat to low. Sauté until mushrooms are lightly but not completely cooked, about 3 minutes; remove from heat before they spill a lot of water into the skillet. If they do, drain it off before placing in your pie crust later.
  3. Whisk together the eggs, coconut milk, almond milk and spices until frothy and evenly blended.
  4. Spread the cooked vegetables evenly in the pie crust. Pour the egg mixture over all. Lay tomato slices gently on top of the egg and vegetable filling in a ring pattern, around the outer edges of the mixture, working your way in toward center of the quiche. If desired, add cheese substitute shreds and sprinkle on top. You may also use any grated cheese your family tolerates here if desired, like Manchego (sheep cheese) or hard goat milk cheddar.
  5. Place the quiche on a baking sheet to prevent spillage and drips in your oven. Bake at 375 for 45 - 50 minutes or until the top has puffed up and browned, and the quiche is set when given a gentle shake. Let it rest for 10 minutes before serving. The top will settle when cooled.
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Smoked Paprika Chicken

Smoked Paprika Chicken

So simple. How did I overlook this combination my whole life? This is an easy dish that I love simmered on stove top in an iron skillet. I used this smoked paprika from Savory Spice Shop, but there are hotter varieties if you like heat! You can also find an organic smoked paprika here. I use boneless thighs because they are more tender and flavorful to me than breasts, but either can work. And if you are lucky enough to have some of your own chicken fat on hand rendered from broth that you made, that works well as a fat in your skillet instead of olive oil and ghee. To try this on the grill, blend the melted fats, liquid ingredients, cooked onion, and spices and marinate chicken pieces for two hours; grill on medium heat for 6-8 minutes per side.

 

Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Instructions
  1. Combine the GF flour blend and spices.
  2. Dredge chicken pieces in the flour and spice mixture.
  3. Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
  4. Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side - about two minutes per side. Once browned lightly, remove them to a plate off to the side.
  5. Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
  6. Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
  7. Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip - plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
Recipe Notes

This recipe makes four large servings or six smaller servings.

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Spicy Chick Pea Curry

Spicy Chick Pea Curry

Lovingly known as “train wreck” in my house, this one skillet curry can have heat or be more mild, depending on your kids’ palates. I’ve written it here as moderately hot. The ground beef makes it more savory and nutritious, but it is also delicious if the meat is omitted, making for a nice vegetarian option.

Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Spicy Chick Pea Curry
Print Recipe
A warming and delicious red curry that is delicious over rice, gluten free rotini or penne, or hearty enough on its own. Adjust the heat by adding more spice, hotter curry powder, or hot pepper if that's your thing.
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Servings Prep Time
6-8 people 30 mins
Cook Time Passive Time
20 mins 15 mins
Instructions
  1. Heat olive oil to medium in a large skillet. Iron works well for this recipe and will boost iron in the food.
  2. Add minced garlic and chopped onion, heating gently until clear. Do not brown or burn. Then add chopped pepper and continue to saute over medium heat.
  3. Blend the dry spices in a small dish or bowl, except for salt and pepper. Add to skillet. Stir to coat onions, garlic, and peppers thoroughly. Simmer covered for 2 minutes, stir occasionally.
  4. Next add the ground beef. Stir to blend well with the vegetables and herbs. Cook on medium heat til beef is browned.
  5. Add canned tomatoes, tomato sauce, curry paste, salt, and pepper. Stir to blend well. Cover and let simmer x 15 minutes, stirring occasionally.
  6. Reduce heat to low. Add drained chick peas and stir to warm and blend. Adjust spices as you like. Cover and simmer another five minutes.
  7. Ladle over (gluten free) penne pasta, rotini, spirals, zucchini zoodles, or with GF focaccia bread (such as Chebe brand focaccia mix). Sprinkle on chopped cilantro for garnish if desired.
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Tuna Manchego Souffle

Tuna Manchego Souffle

There’s no reason why kids – any kids – can’t eat good, real food. Adapted from a New York Times recipe, this recipe is modified for allergy by omitting all bovine dairy and all gluten sources. Manchego (sheep’s) cheese is the substitute for stronger Parmesan and Gruyere cheeses. The spice is dropped for kids’ palates here too, by omitting Tabasco and using the milder (and less allergenic) Manchego. The result is a pleasing, easy to eat, nourishing meal that kids with feeding or texture issues can enjoy.

Tuna Manchego Souffle
Print Recipe
Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Tuna Manchego Souffle
Print Recipe
Your kids can feel fancy and enjoy a truly nourishing, restorative food in this dish. Use straight-sided ramekins for baking; use four 1.5 cup capacity ramekins for four adult servings, or six 1 cup capacity for six toddler size servings. I find that Manchego cheese from Spain is routinely available at my local Costco.
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 Servings 45 minutes
Cook Time
20 minutes
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 400 degrees. Using wax paper or paper towel, grease bottoms and sides of your ramekins with ghee. Place them in the refrigerator to chill before baking.
  2. Melt a tablespoon of the ghee in a saucepan, and add onion. Cook on medium heat til softened, 2-3 minutes. Add finely minced tuna and stir til warmed through. Remove it from heat and set aside on a plate or cutting board. Don't let the tuna onion mixture dry out by overheating.
  3. In a 1 quart sauce pan, bring almond and coconut milks to barely a simmer. Remove from heat, cover, and set aside.
  4. Melt 3 tablespoons of the butter in a saucepan and add GF flour blend. Stir rapidly with a wire whisk to smooth, blended texture. Then add warm milk, and whisk rapidly until the mixture is thick and smooth.
  5. Blend the starch (tapioca, potato, or arrowroot) with the water to an even smooth blend in a small cup. Add it to the simmering mixture. Whisk in the mustard, Worcestershire, cayenne, salt and pepper. The mixture should be thick and smooth but not sticky. If it is too thin, remove a half cup of mixture to a small dish and add a half teaspoon more starch. Blend to thicken, then add this back to the pot, and stir steadily on medium high heat until it thickens.
  6. Add egg yolks and continue briskly whisking the mixture for a few seconds, then remove it from heat.
  7. In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
  8. Stir grated cheese into the warm mixture, then add about a third of the beaten egg whites. Stir quickly until well blended. Then add the rest of the egg whites and fold them in gently with a rubber spatula.
  9. Fill chilled souffle dishes to about 3/4 full. Arrange dishes on a baking sheet and place in the oven. Bake 20 minutes, until well puffed and golden brown on top. Serve immediately.
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Bing Cherry Raspberry Sauce (Soup?)

Bing Cherry Raspberry Sauce (Soup?)

I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!

Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Ingredients
Servings: people
Instructions
  1. Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
  2. Remove lemon chunks as well as any lemon seeds you may have missed before.
  3. Pour into a food processor or high speed blender and puree.
  4. Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
  5. After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
Recipe Notes

This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.

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