Certainly! Here’s a recipe for Crustless Garden Vegetable Quiche with Lemon Thyme Honey Mustard. This recipe is gluten-free and dairy-free.

Crustless Garden Vegetable Quiche (Gluten-Free + Dairy-Free)Ingredients:

For the Quiche:

  • 1 tablespoon olive oil1 small onion, finely chopped1 bell pepper, diced1 zucchini, diced1 cup cherry tomatoes, halved1 cup spinach, chopped6 large eggs1 cup almond milk (or any non-dairy milk)Salt and pepper to taste1/2 teaspoon garlic powder1/2 teaspoon dried thyme

For the Lemon Thyme Honey Mustard:

  • 3 tablespoons Dijon mustard1 tablespoon honey1 tablespoon fresh lemon juice1 teaspoon fresh thyme, finely choppedSalt and pepper to taste
    • Instructions:

For the Quiche:

  1. Preheat the oven to 375°F (190°C). Grease a pie dish with olive oil.In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent.Add bell pepper, zucchini, cherry tomatoes, and spinach to the skillet. Sauté until the vegetables are tender and any excess liquid has evaporated. Remove from heat and let it cool slightly.In a bowl, whisk together eggs, almond milk, salt, pepper, garlic powder, and dried thyme.Stir the sautéed vegetables into the egg mixture. Pour the mixture into the prepared pie dish.Bake in the preheated oven for 25-30 minutes or until the quiche is set and the top is golden brown.

For the Lemon Thyme Honey Mustard:

  1. In a small bowl, whisk together Dijon mustard, honey, lemon juice, chopped thyme, salt, and pepper until well combined.Adjust the sweetness and acidity according to your taste.

Serve the quiche warm with a dollop of Lemon Thyme Honey Mustard on top.

Nutrition Facts (Per Serving):

(Note: Nutritional values are approximate and may vary based on specific ingredients used.)

  • Calories: 220Protein: 12gCarbohydrates: 15gFat: 14gFiber: 3g

Enjoy your delicious and nutritious Crustless Garden Vegetable Quiche with Lemon Thyme Honey Mustard!