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This savory piecrust comes out firm and flaky, while the filling is soft and melts in your mouth. Although most traditional quiches have dairy in them, we substituted extra vegetables for the cheese. The filling for this recipe can be changed to include spinach, mushrooms, broccoli, or other vegetables you prefer. It is also a great way to use leftovers in the fridge to bake into a savory quiche pie. For a non-vegetarian version, you can add in bacon, prosciutto, or other meats.


1 egg
J teaspoon baking soda
2-4 cloves garlic, peeled and chopped fine
½ medium onion, peeled and chopped fine
2 tablespoons (30 mL) olive oil
1 small red or yellow pepper, chopped fine
J teaspoon salt
½ medium zucchini, chopped fine
½ teaspoon garlic, peeled and grated fine
4 eggs
1 teaspoon chives
1 teaspoon chives, chopped fine
2-2 ½ cups (220-275 g) almond flour
salt and black pepper to taste
olive oil for sautéing


1. Prepare the crust by mixing all the ingredients in a small mixing bowl
2. Once it is shaped into dough, place in a greased 9-inch circular pie plate and press down until crust is a thin layer covering the base and sides of the pie plate
3. Allow the crust to bake in a pre-heated oven at 350°F (190°C or gas mark 5) for about 5-7 minutes
4. Meanwhile, prepare the filling, by sautéing the garlic, onion, pepper, and zucchini in a stovetop pan with a little bit of olive oil
5. Remove after 10 minutes, or when they are slightly softened
6. Mix the cooked veggies with the eggs, chives, salt, and pepper, and pour into the pre-baked crust that you removed from the oven
7. Place back in the oven and cook the quiche for about 30-40 minutes or until the filling is cooked through


4-6 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0