Category Archives: Pie
Hamburger Spinach Quiche made gluten & dairy free. Easy to make. Perfect for supper or make ahead for breakfast. Freezes well. Trim Healthy Mama – S
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The classic quiche made a whole new way! It’s based on a favorite recipe that we had that needed to be upgraded to be gluten and dairy free. Easy way to make this gluten free is to make it without a crust, you won’t miss it. I used coconut milk in the quiche and I topped one with a dairy-free homemade cheese and the other with a sheep cheese. They both turned out delicious.
The quiche on the left was made with the homemade dairy-free called Hello Cheese from the Trim Healthy Mama Cookbook. The quiche on the right was made with Pecorino Romano, a sheep cheese. Manchego sheep cheese would work well here, too.
The recipe makes enough for two quiches. I’ll make this for supper and then have the extra one to serve for breakfast or leftovers. Depending on the size of your family, you may not have any leftovers. They also freeze well.
Tips for making this quiche:
- If you can have sheep or goat cheese, you could use either on the top of the quiche. I usually use Pecorino Romano or Manchego sheep cheese.
- To be completely dairy free you can use a vegan cheese recipe. I used the recipe in the new Trim Healthy Mama Cookbook for the “Hello Cheese”. It’s quick and simple to make. There are a few special ingredients that I had to purchase to make the “Hello Cheese”, but they will last a long time and you will be able to a lot of “cheese” from them. Some of those special ingredients are agar powder, collagen, nutritional yeast, and toasted sesame oil.
- If you don’t have the THM cookbook here are two recipes that I found online for vegan cheese that you could try. I haven’t tried them, but they look easy to make. 15 minute Vegan Cheese and Homemade Vegan Cheese. If you are following Trim Healthy Mama these two recipes would have to be tweaked a little to make sure you were using on plan ingredients.
- You can leave off the cheese completely and it will still be yummy.
If you are following Trim Healthy Mama this would be an S.
- 2 lb ground hamburger, grass-fed if possible
- 1 medium onion, chopped
- 8-10 ounces fresh spinach, chopped (about 5- 6 cups loosely packed)
- 8 eggs
- 1 13.5
ouncecan coconut milk
- 3 tablespoon nutritional yeast
- ¾ teaspoon Himalayan salt
- ½ teaspoon black pepper
- 2 cups shredded homemade dairy-free "Hello Cheese" or sheep cheese (see notes for alternative)
- Brown ground beef in a large skillet. Drain excess fat if needed. Add the chopped onions and spinach to the beef in the skillet and heat until the onions are translucent and the spinach is wilted.
- Preheat oven to 350° Grease two pie pans.
- In a large mixing bowl, whisk the eggs. Mix in the coconut milk, nutritional yeast, salt, and pepper. Add in beef mixture and stir to combine.
- Pour equally into the two prepared pie pans.
- Sprinkle one cup of cheese over each pan.
- Bake for 35-40 minutes until center is set. Cool on wire rack for 10 minutes before serving.
Pumpkin pie has always been one of my favorite pies, especially cold right out of the fridge. After we changed our diet I could no longer rely on my favorite recipe on the back of the Libby’s Pumpkin can. So, I have been on a quest to make a good pumpkin pie that is gluten, dairy, and sugar-free. I think this recipe finally hits the spot.
Some tips for making this pie:
- Libby’s brand of pure pumpkin is my favorite. It has the best color and consistency.
- Cashew milk has a nice creamy texture and doesn’t compete with the pumpkin flavor like coconut milk can.
- I used 1/2 cup of my homemade sweetener in this recipe and it is mildly sweet. If you like a really sweet pie you can add a bit more sweetener to it, try 1/8 cup to 1/4 cup more. Again you don’t want the sweetener to dominate the pumpkin flavor.
- I recommend using a pie crust from the Trim Healthy Mama Cookbook or this pie crust from Elana’s Pantry.
Trim Healthy Mamas, this pie is an S. Make sure to use a pie crust that is also an S.
- 1 15 oz. can pure pumpkin
- 1 cup cashew milk*
- ½ cup homemade sweetener**
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- Preheat oven to 425°. Prepare pie crust.
- In a large bowl mix all pie filling ingredients together.
- Pour into prepared pie crust.
- Bake at 425° for 15 minutes. Then reduce oven temperature to 350° and bake for 45-50 minutes or until a knife inserted near the center of pie comes out clean.
- Cool on rack for a couple of hours before serving.
- Refrigerate leftovers.
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I have always loved apple pie and that’s why I am so excited to share with you an apple pie recipe that is gluten, dairy, and sugar free! With fall here and apple season upon us it’s the perfect time to bake an apple pie.
The cinnamon mixture coating these apples are going to make a heavenly aroma baking.
This gluten-free pie crust is not going to be a flaky crust, but more of a crisp crust. It makes for a delicious combination with the tender apples.
Are you a Trim Healthy Mama?
This yummy apple pie is an E if you’re following the THM plan. Stick to just one serving. It may be best to eat with an FP meal or as a snack with a lean protein.
- Place sliced apples in a large bowl. Mix the xylitol, flour, cinnamon, and sea salt in a small bowl. Stir mixture into the apples. Pour apple mixture gently into pre-baked gluten-free pie crust.
- Bake at 425° for 30-35 minutes or until apples are fork tender.
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I have been wanting to have a gluten-free pie crust that I could make an apple pie with that would still be on plan with Trim Healthy Mama. I needed to figure out a way to make a pie crust that wouldn’t have too much fat so that I could keep it in a “E” setting.
When I learned that sprouted flours were on plan with Trim Healthy Mama my thoughts turned to pie crust. I started looking online for different ingredients that I could replace the fat that is normally found in a crust and found the perfect one! Pumpkin. Pumpkin is my new “secret” weapon when it comes to baking.
This gluten-free pie crust is not the your normal flaky crust that you might be used to, instead it is it’s own type of crust. It has a nice, full flavor and has a good, firm texture. If you are the type that might want to eat right out of the pie pan, with this crust you can actually pick a piece of pie up and eat it from your hand. (I might have tested that for you.)
I used a gluten-free sprouted flour blend in this recipe that I ordered from To Your Health Sprouted Flour Co. For gluten-free flours I think that their prices are very reasonable. We have been eating mostly grain free for a few years now and I’m really excited to be able to use gluten-free sprouted flour as it is easier to digest once it’s sprouted.
This gluten-free pie crust will go perfectly with my gluten-free apple pie recipe.
- 1½ cups gluten-free sprouted flour blend
- 3 tablespoons canned pumpkin
- 2 tablespoon coconut oil, melted
- ½ teaspoon sea salt
- 1 teaspoon xylitol, optional
- 2-3 tablespoons water
- Preheat oven to 325°. Grease the bottom and sides of a pie pan.
- Mix all ingredients in a medium mixing bowl. This mix will be thick and you may need to finish mixing by hand. Pat it into a greased pie pan.
- Bake for 10 minutes and then fill with pie filling to continue baking. If using this crust for a non-baked filling, bake for 25-30 minutes and check for doneness.
See my Recipe Index for more THM, Gluten Free, Dairy Free, Sugar Free recipes.