Strawberry Cake – Dairy Free

Simple strawberry cake made from a boxed muffin mix? Yup. Comes together in 15 minutes with the help of some homemade strawberry milk for a luxe spring cake.

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finished strawberry cake
Look at this gorgeous cake.

Cake Hack

Sure, technically I suppose you could use a white cake mix and simply ~add strawberries~. But that wouldn’t be as good as this cake. I’ll tell you why.

Packed full of one cup of fresh chopped strawberries, this cake can get heavy. All those heavy strawberries in a light, white cake? Not a good balance.

blueberry muffin mix
The base for this Strawberry Cake

This muffin mix provides a much sturdier, much heartier base to support the plethora of fresh strawberries. The strawberries stay put in the batter (not sinking to the bottom, as they’d do in a thinner, lighter batter of a regular cake) and provide fresh jammy strawberry goodness in each bite.

I recommend serving this as is, no frosting, with a side of whipped cream or your favorite vanilla ice cream. Some fresh chopped mint would complement the strawberries well.

a slice of strawberry cake
Strawberry Cake perfection

Special Equipment (Kinda)

To make this strawberry cake, you’ll need a few special pieces of equipment.

  1. Cheesecloth
  2. Blender (or food processor)
  3. Liquid measuring cup
  4. 10″x7″ baking dish – I used this one.

These are all pretty common items. Pick up some cheesecloth at your grocery store if you don’t have any on hand. It’s relatively inexpensive and a versatile tool to have in your kitchen arsenal.

You’ll use the blender, cheesecloth and liquid measuring cup to create the strawberry milk. If you have a fat separator measuring cup (see below), use it! Rest the cheesecloth on the top strainer.

Again, if you don’t have these items, or if you just don’t feel like going through the effort of making the strawberry milk, you don’t have to. HOWEVER, I can’t guarantee the cake will be as tasty. Some things are worth the extra time, and this strawberry milk is one of them.

a fat separator
Fat Separator — Nifty, but not essential

A Note on the Strawberries

I recommend slicing your strawberries for the 1 cup measurement ahead of time. Since strawberries can vary widely in size, it will be easier to measure this first. For the 3-4 strawberries in the strawberry milk, gather your most average-sized, consistent strawberries from the lot and use for this purpose.

Taste your strawberries before using them in the cake. For best results, use the darkest, ripest and sweetest strawberries. If yours are a bit tart, that’s okay too! The sugar in the muffin mix will help compensate for that. Serve the cake with a sweet whipped cream and no one will ever know the difference. *wink*

For reference, these are the giant strawberries we have here at the fruit stands on the Central Coast. They are consistently the size of my palm and typically weigh 3 ounces each.

a giant strawberry
Behold — the king of all strawberries. Courtesy of Okui’s Farm Stand.

Strawberry Milk

Really, this cake gives you two hacks in one. The first, using the muffin mix. And the second — making your own strawberry milk.

See the instructions on the box call for 2/3 cup of water to be added to the batter. No sir. We don’t simply add water here.

Instead, we’re going to make our own fresh strawberry milk. Don’t worry, it sounds more complicated than it is.

Essentially, we’re going to blend our preferred milk (almond, oat, etc.) with a few strawberries. Then, to ensure the cake isn’t full of too many strawberry seeds, we strain it through cheese cloth. And voila! Strawberry milk.

Set up your cheesecloth directly over your glass measuring cup. That way you can strain and measure at the same time, stopping when you reach the 2/3 cup that the recipe calls for.

Strawberry Cake – Dairy Free

This quick and easy strawberry cake recipe uses blueberry muffin mix as it's base. Comes together in 15 minutes, with the help of some homemade strawberry milk for a super moist, luxe spring cake.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Servings 12 slices

Equipment

  • Liquid measuring cup
  • Cheesecloth
  • Blender or food processor

Ingredients
  

  • 1 box Krusteaz blueberry muffin mix or other boxed muffin mix
  • ½ cup vegetable oil
  • 1 cup fresh strawberries chopped, plus 3-4 extra whole
  • cup milk of choice almond or oat work great!
  • 2 whole eggs large is best

Instructions
 

Make the strawberry milk

  • Instead of using water like the box suggests, we're going to make a quick strawberry milk, which will help to keep the cake super moist and infuse the strawberry flavor evenly throughout.
    Making the strawberry milk is technically optional, but for best results it's recommended.
  • First, take your 3-4 whole strawberries and remove the tops. Quarter the strawberries and add to a blender (or food processor) with 2/3 cup milk.
  • Blend the berries and milk together well, ensuring there are no chunks.
  • Set up to strain the milk. This step is optional, but makes the cake smoother by removing the extra seeds.
    Place a piece of cheesecloth over the top of the liquid measuring cup. You can use a fine strainer or sieve to place the cheesecloth on so it is more secure.
    Slowly pour the strawberry milk over the cheesecloth into the measuring cup, squeezing out extra liquid as necessary. Stop when the milk has reached the 2/3 cup mark on the measuring cup.

Mix the batter

  • Set the oven to 350°F. Line a 10"x7" baking dish with parchment paper. This makes it easier to remove the cake from the pan after baking.
  • Open the box of Krusteaz blueberry muffin mix. Remove the dry mix and the can of blueberries.
    Set the blueberries aside for later use. See recipe notes for ideas.
  • In a separate bowl, combine the dry muffin mix, vegetable oil, eggs, ⅔ cup strained strawberry milk. Mix well to combine.
  • Gently fold in the 1 cup chopped strawberries, ensuring even distribution throughout the mix.
  • Pour the batter into the pan lined with parchment.
    It may be thick. That's good! We want the batter to be thicker, because the strawberries will release their own juices as the cake cooks.
    Smooth out the batter as best you can to ensure even coverage.
  • Bake at 350° for 48 minutes, checking for doneness by inserting a toothpick into the center of the cake. It should come out clean.
  • Leave in the baking dish for about 20 minutes, then remove from the dish and let cool on a rack or cutting board until ready to serve.

Notes

How to use your extra can of blueberries:
  • Mixed into oatmeal.
  • Blended in a smoothie.
  • On top of ice cream.
  • In a homemade parfait with yogurt and granola.

Have you tried this strawberry cake?

Tell us about it in the comments below!

Best Thanksgiving Meal Plans for Everyone – Vegan, Vegetarian, Gluten-Free, Sugar-Free, Dairy-Free

Making a holiday feast that satisfies everyone’s dietary needs can be challenging. But it doesn’t have to be! We’ve searched the internet for the best Thanksgiving Meal Plans for everyone, including plans for Vegan, Vegetarian, Gluten-Free, Sugar-Free and Dairy-Free.

Don’t forget dessert! We’ve also included our favorite picks for Sugar-Free and Vegan desserts to make the holiday meal complete.

Disclaimer: This post is not sponsored in any way and based on personal opinion. Here at Edible Ink, we want to help make your holidays as best (and simple) as they can be, with no strings attached!

Skip to a specific menu:

Vegan Thanksgiving Menus

Mel at A Virtual Vegan goes above and beyond with her Vegan Thanksgiving Dinner Menu, including a shopping list to make preparations for the big day a breeze! Plus a timeline to make cooking a full feast manageable. Dishes include:

Get the full printable Thanksgiving Dinner Menu with Timeline and Shopping List at A Virtual Vegan.

group of people making toast
Photo by fauxels on Pexels.com

No doubt, large gatherings have been a rare occurrence this year. If your holidays are less grand feasts and more intimate dinners for two, the Vegan Thanksgiving Dinner for 2 may be your ideal menu. Set up as a “choose your own adventure’ of a menu complete with cooking tips, this meal plan is great for small gatherings, or just you and your significant other. Dishes include:

Gluten Free Thanksgiving Menu

Packed full of gluten-free Thanksgiving options, this Easy, Gluten-free Thanksgiving Menu satisfies every celiac’s holiday food cravings! Here, turkey is still on the menu, with modifications to cornbread, biscuits and gravy. Dishes include:

alcoholic beverages close up cuisine cutlery
Photo by Flo Dahm on Pexels.com

Vegetarian Thanksgiving Menu

Vegetarian food blogger Cookie and Kate provides a list of 33 Vegetarian Thanksgiving Recipes to make your own meat-less feast. No need for Tofurkey with delicious, whole food dishes like:

food grapes delicious snacks
Photo by Daria Shevtsova on Pexels.com

Dairy Free Thanksgiving Menu

Nothing makes a lactose intolerant person happier than a big bowl of dairy free mashed potatoes! This list from Cook Nourish Bliss includes a slew of dairy free classic Thanksgiving sides, as well as a few dairy free Thanksgiving desserts. Dishes include:

For more dairy-free Thanksgiving side dishes, check out 19 Dairy Free Thanksgiving Side dishes from the Nosher:

Easy Thanksgiving Menu

How about a super simple Thanksgiving Menu this year? Instead of roasting the whole turkey, try a juicy Turkey Breast from A Head of Thyme. More recipes include:

person holding a roasted turkey
Photo by Ekaterina Bolovtsova on Pexels.com

Sugar Free Thanksgiving Desserts

For the ultimate list of sugar-free desserts, check out this compilation from Diabetic Gourmet. Recipes include:

Vegan & Gluten Free Thanksgiving Desserts

Easy, vegan, and for some, gluten free! This list of 28 Easy Vegan Thanksgiving Desserts is sure to have something for everyone. So go ahead, make two! Recipes include:

What are your Thanksgiving plans this year? Are you using any of the meal plans listed here to craft your ultimate Thanksgiving feast? Let us know in the comments below! Like, share and subscribe and don’t forget to tag Edible Ink!

Happy Feasting!

Garlic, Lemon, Parsley, Tahini Salad Dressing | Recipe

This creamy, tart salad dressing is packed with flavor and nutrient-rich ingredients. Here we’ll take a closer look at three key ingredients in this recipe: parsley, lemon, and garlic.

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parsley

Parsley en Perpetua

Parsley is one of my favorite herbs because it is affordable, accessible, and an easy way to add freshness to any dish. This nutrient-rich herb is packed with Vitamins A, C and K. Parsley also contains minerals like magnesium and potassium, essential to a balanced diet.

This recipe utilizes a cup of parsley, which serves to balance out the heaviness of the tahini and rich olive oil.

When shopping for parsley, look for the flat leaf Italian parsley. This varietal provides much better flavor than the curly parsley, commonly used for garnish in restaurants.

To read more about parsley, click here.

lemons

Luscious Lemon

Lemon is a citrus fruit, and as a citrus, contains notable amounts of Vitamin C. Additionally, it is cleansing to your gut and supports digestion. In this recipe I use whole lemon, mostly skinned but including some peel.

Additionally, lemons contain a high amount of soluble fiber, which can have a detoxifying effect in cleansing out your system (if you know what I mean).

The peel and white part of the lemon (called the pith) contains the highest concentration of nutrients, therefore I make an effort to include it wherever possible! However, it can be quite bitter, so adjust the amount of pith used to your preference.

garlic

Gotta have that Garlic

We all love garlic right? Garlic breath not so much. However! Consuming garlic raw provides the highest concentration of nutritional benefits. Some have even claimed that it reduces blood pressure, lowers cholesterol and reduces the risk of heart disease. I’d say garlic breath is a small price to pay for all those benefits!

If you are still wary of consuming raw garlic at lunch time, never fear. You can easily swap roasted garlic for the raw garlic in the recipe.

For a full report on the benefits of raw garlic, click here.

tahini

What is tahini anyways?

Tahini is ground sesame seed paste. Tahini is one of the key ingredients in hummus. On it’s own, tahini can be quite bitter, which is why it makes for a dynamic ingredient to incorporate in sauces, dips, and in this instance, a salad dressing!

Some tahini is made with hulled sesame seeds, some aren’t; similarly, some are made with raw sesame seeds, and others with roasted. If this is your first tahini encounter, I’d recommend starting with the Organic Tahini from Trader Joe’s and venturing out from there.

Big batch does it best

This recipe yields approximately 20 ounces of salad dressing, or about 10 servings. That’s enough for two people to eat a salad five days in a row, which makes this an ideal meal prep salad dressing recipe!

With about 15 minutes of prep time, this Garlic Tahini Salad Dressing is easy to put together and can be made in a pinch. Drizzle over your favorite salad and enjoy!

Garlic Tahini Salad Dressing – V, GF, Raw

This creamy, tart salad dressing is packed with three key ingredients for maximum flavor and for improving your health.
Recipe yields enough for 10 servings (approximately 20 ounces). This will keep well in the refrigerator.
Prep Time 15 mins
Total Time 15 mins
Course dressing, lunch, Side Dish
Cuisine American, Mediterranean
Servings 10 servings

Ingredients
  

  • 1 cup fresh parsley packed, stems removed
  • 8 cloves fresh garlic peeled. (substitute roasted garlic if desired)
  • 3 tablespoons tahini
  • 2 tablespoons mustard dijon preferred
  • cup sunflower or avocado oil
  • cup extra virgin olive oil
  • cup cold water
  • cup white balsamic vinegar
  • 1 teaspoon salt (add more to taste)
  • teaspoon black pepper (add more to taste)
  • ½ whole lemon skinned, small in size. incorporate a small amount of peel if desired.
  • drizzle of agave syrup or honey if desired.

Instructions
 

  • Stir tahini well.
    It's common for tahini to become separated in the jar, with the oil settling on top and solids on the bottom. Stir well before measuring.
  • Cut lemon in half. Remove seeds from the half you plan on using in the recipe.
    To skin the lemon, place the cut (flat) side of the lemon on a cutting board and gently cut the skin off, making sure you are cutting down and away from your fingers. Leave as much (or as little) skin on the lemon as you'd like.
  • Add all ingredients to a blender or large food processor. Blend until smooth.
    To make the dressing without a blender: Finely mince the garlic, parsley and lemon. Combine all ingredients into a large jar and shake well until combined.
  • Taste and adjust the seasoning.
    If you find it bitter, add a pinch of sugar or drizzle of honey.

Notes

  • If you prefer a thicker dressing, omit the water. You can always add more later to reach your desired consistency.
  • For a less pungent garlic flavor, roast the garlic before adding it to the blender.
Keyword dairy free recipe, no sugar recipe, raw recipe, salad dressing, sugar free recipe, sugar free salad dressing, tahini dressing, vegan recipe, vegan salad dressing

Tried this recipe? Tell us how you liked it in the comments below!

Pasta with Kale and Garbanzo Beans (Chickpeas) | Recipe

Light and refreshing, Chickpea & Kale Pasta contains no dairy OR tomato sauce (only a dab or two of tomato paste). Olive oil and seasonings allow the pan-fried chickpeas and kale to shine in this dish.

The Bean with Two Names

a bag of chickpeas aka garbanzo beans

Chickpeas (also called garbanzo beans) contain a plethora of nutritional benefits. In one cup (200 grams) of chickpeas you’ll get:

  • Protein – 39 grams (78% Daily Value)
  • Dietary Fiber – 35 grams (140% Daily Value)
  • Magnesium – 57% Daily Value
  • Vitamin B-6 – 55% Daily Value
  • Iron – 69% Daily Value

Chickpeas are particularly desirable in that they contain carbohydrates, protein and fiber — which means they actually fill you up while giving your body a boost of nutrients.

Such an impressive, versatile bean seems worthy of two names. Garbanzo comes from the Spanish name for the bean; while chickpea has Latin roots in the word “cicer.”

More on chickpeas here.

Kale the Leafy Green Giant

Kale is often associated as being a “superfood,” simply meaning it contains a slew of nutrients and vitamins essential to our diets. One cup (67 grams) of chopped kale packs quite the punch:

A bundle of kale.
  • Vitamin A – 206% Daily Value
  • Vitamin C – 134% Daily Value
  • Vitamin K – 684% Daily Value
  • Magnese – 26% Daily Value

Previous iterations of kale blended in a smoothie or served as a salad may have deterred you from enjoying this leafy green powerhouse. Fortunately, this recipe serves the kale up sauteed in spices, which helps to break down its fibrous tough texture and allows it to absorb the flavors of the dish.

If this pasta recipe isn’t enough to convince you kale is not the enemy, read up on the full benefits of kale here.

Kale and Chickpea pasta in the pan

One Pot Pasta — The Right Way

This Chickpea & Kale pasta is nearly a one pot meal. Sauté the kale and chickpeas in a cast iron skillet (or stainless steel pan) to cultivate the flavors and begin the simple sauce. The pasta boils in a separate pot, and is added directly to the skillet with the vegetables.

The dish comes together easily and makes enough to serve 2 people as a main course. I recommend serving with a side of mixed greens for a complete meal!

Though dairy-free, this pasta does not lack flavor. Nutritional Yeast (parmesan cheese can be used as a dairy-ful substitute) lends its cheesy flavor and chickpeas their creamy texture balanced by the brightness of lemon zest and the fresh green of kale.

INGREDIENTS

Kale and Chickpea (Garbanzo Bean) Pasta

A delicious one-pan pasta that makes for a quick vegetarian weeknight meal packed with essential vitamins and nutrients.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine American
Servings 2 people

Ingredients
  

  • 3 cloves garlic, peeled and sliced
  • 1 small can (15 oz) chickpeas (garbanzo beans)
  • cups dried pasta shells, bowties or elbows
  • ¾ teaspoon ground black pepper
  • ¼ teaspoon salt, plus more as needed.
  • 1 teaspoon dried rosemary
  • 2 tablespoons Nutritional Yeast substitute ¼ cup parmesan cheese
  • 3 cups tightly packed kale, trimmed and de-ribbed
  • 2 teaspoons tomato paste
  • 1 heaping teaspoon capers
  • 1 teaspoon hot sauce (optional)
  • Extra Virgin Olive Oil, as needed.
  • Zest of one small lemon.

Instructions
 

  • Peel and chop the garlic. Wash and derib the kale and roughly chop. Drain and rinse the chickpeas. Zest the lemon. Set aside all ingredients until ready to use.
  • Fill a pot with water for the paste. Add 2 tablespoons of salt. Cover and bring to a boil. Have your pasta ready to add to the water once it boils. While waiting for the water to boil, proceed with the steps below. Once water is boiling, add pasta and cook according to package directions.
  • Drain and rinse the chickpeas. In a large heavy-bottomed skillet (preferably cast iron, but stainless steel also works) over medium heat coat with olive oil. Add rosemary. Sauté for 3 minutes, then add tomato paste and chopped garlic. Sauté for 5 minutes, stirring occasionally.
  • Add chickpeas to the pan, along with salt, pepper, kale, capers, optional hot sauce and ¼ cup water. Lower heat and cover, allowing to simmer for 10 minutes and stirring occassionally. The kale should wilt and get brighter in color.
  • Add pasta to the pan with kale and chickpeas. Sprinkle Nutritional Yeast, or parmesan cheese, depending on your preference. Add lemon zest. Drizzle with olive oil and mix until well-combined.
  • Serve with a sprinkle of red pepper flakes, if desired.

Notes

*KALE: I used Kale for Cooking from Trader Joe’s. I like using this because it’s prechopped and prepackaged. It requires minimal effort, just some picking out of larger stems. However, you are welcome to use any kale you choose, just don’t forget to wash and derib before adding to recipe. 
*TOMATO PASTE: You definitely won’t use an entire can of tomato paste in this recipe. I recommend buying the tomato paste that comes in a tube, since it’s easier to store and use as needed. Or, use this simple hack: Empty out an ice cube tray. Scoop tomato paste into ice cube tray. Freeze overnight. Break tomato paste out of ice cube tray and store in a plastic bag in the freezer until ready to use. You’ll never waste your tomato paste again!
Keyword chickpeas, dairy free pasta, easy pasta recipe, easy weeknight dinner, garbanzo beans, kale, pasta recipe, vegetarian pasta

Ricotta Vegetable Quiche | Baking

It’s the weekend. You are busy doing laundry, cleaning the house and laying on the couch catching up on Netflix (the most important chore of all). You want to serve up a show-stopping breakfast with minimal effort. Never fear – the Ricotta Vegetable Quiche is here!

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Three quiches on a table
Make one quiche – or three!

Ricotta is Bettah

This recipe was born from a tub of ricotta cheese sitting in the fridge begging to be used. You may use full lactose, ‘regular’, ricotta or you may substitute for any store-bought lactose-free, vegan options. My favorite is this cashew Ricotta from It Doesn’t Taste Like Chicken.

In a typical quiche recipe, you’d whisk your eggs with milk or heavy cream. Here I swap that out for my favorite fluffy creamy cheese, ricotta. Blending it into the eggs gives the quiche an impossible fluffiness and delectable creaminess.

a slice of crustless quiche
A slice of quiche made without crust – a doable and delicious option!

Swap it out

Think of the recipe below as a general guideline. You can make it as is, following the ingredients exactly or you can swap in your favorites and make it your own!

Some of my other favorite quiche vegetables include:

  • Mushrooms – baby bella, chopped portobello
  • Asparagus
  • Shallots (which can be used in place of garlic for a milder flavor)
  • Zucchini
  • Shredded potatoes (frozen hash browns — easy and delicious)
  • Tomatoes

Additionally, you can switch up this recipe with your own spice mix. Here, I use my go-to mix for egg-based recipes, but you can easily swap in your favorite spices (maintaining measurements) or go super easy by switching in your favorite spice blend.

If your chosen pre-fab spice blend contains salt, skip the suggested amount of salt in the recipe. If not, add in the salt and pepper as directed.

chopped vegetables on a cutting board
Swap out any vegetables you’d like to make the quiche your own.

Get crusty

This recipe uses the frozen pie crusts that come folded. You could also use the kind you buy already in the pie pan, or if you are feeling extra you can make your on pie crust from scratch.

I’ve made this quiche with an oversized tortilla as the bottom crust which worked equally well. This could be a viable option for gluten-free folks, or make your own pie crust using a gluten-free flour. I’d suggest following this recipe for an easy gluten-free pie crust.

Breakfast (f)or Dinner

While this quiche would be stunner at any brunch, it’d also make a great, comforting and simple weeknight meal. Pair with a side salad to round it out or serve up a side of roasted potatoes.

quiche and a salad
A simple serving idea to make quiche a meal.

Ricotta Vegetable Quiche – Vegetarian, Dairy-Free Option

Course Breakfast, dinner
Cuisine American, French, Italian

Ingredients
  

Crust

  • 1 flaky pie crust homemade or store-bought

Spice Mix

  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Filling

  • 2 cloves garlic minced
  • ½ white onion diced
  • ¾ cup bell peppers, diced. red, green, orange or yellow.
  • ¾ cup broccoli diced
  • ¼ cup chopped frozen spinach OR ¾ cup fresh spinach, chopped.
  • ¾ cup artichoke hearts diced
  • cup ricotta cheese
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Preheat oven to 350°F. Follow the pie crust instructions to thaw and roll out to fit 9-inch standard pie plate. Follow blind-baking instructions, adding pie weights, and baking to 10-15 minutes, until crust starts to brown. Remove from oven and allow to cool. Leave oven on.
  • In a medium-sized fry pan, add olive oil. Once warm, add in garlic and onion, sauté until tender, translucent, and fragrant.
  • Add all vegetables to pan (bell peppers, broccoli, artichoke hearts, and spinach). If using frozen spinach, defrosting before adding to pan is not necessary.
  • Sauté over medium heat for about 15 minutes, until vegetables are tender and all water is cooked out of the spinach. If the water does not cook out of the spinach in the pan, it will cook out in the quiche which could lead to watery sogginess.
  • In a medium-sized bowl, whisk eggs together until smooth. Add ricotta, 1 tablespoon olive oil, salt, pepper and spice mix. Mix well.
  • Pour the egg and ricotta mixture into the pie crust. Sprinkle the sautéed vegetables on top, distributing as evenly as possible. Optional: top with a shredded cheese, like parmesan or sharp cheddar.
  • Bake at 350°F 25-35 minutes until middle is set and no longer liquid.
  • Remove from oven and allow to cool 10-15 minutes, to allow everything to set. Cut into slices. Serve with avocado and salsa.

Notes

  1. If you don’t like any of the vegetables, feel free to swap them out. Use the same measurements. Try substituting:
    • Roasted, diced sweet potato
    • Zuchinni
    • Cauliflower
    • Asparagus
    • Mushrooms
  2. Adjust spices to your taste. Or, try your favorite store-bought spice mix. If using your own spice mix, eliminate spice mix in recipe and use 1½ tablespoons of your desired spice mix. 
  3. For a spicy kick, add in a diced jalapeño to the pan when sautéing the garlic and onions.
  4. You can use frozen vegetables for the whole dish!
  5. To make DAIRY FREE: Use a vegan ricotta cheese recipe, like this one from It Doesn’t Taste Like Chicken
Keyword hearty vegetable quiche, quiche, vegetarian breakfast, vegetarian dinner, vegetarian quiche, vegetarian recipe

Made this quiche? Let me know in the comments below!