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.
Chipotle Chicken Pizza Squares with “Hello Cheese” from the Trim Heatlhy Mama Cookbook
Some dear friends served us this spicy dish several years ago and it immediately became a family favorite. The original recipe called for mozzarella cheese and was served on naan bread. When we had to go gluten and dairy free we didn’t want to lose this wonderful dish, so I recreated it to fit our new way of eating.
Now I serve this yummy combination on our gluten-free almond bread and use sheep cheese. For a completely dairy-free version we also use the “Hello Cheese” from the new Trim Healthy Mama Cookbook, which is shown in the bottom photo. We also like to make up extra spicy mayo for dipping sauce.
Trim Healthy Mamas this is an S. You can use a different type of flatbread for this pizza. If you are following Trim Healthy Mama you would want any alternative bread to be an FP or S.
- 1 tablespoon coconut oil
- 2 cups shredded or finely chopped cooked chicken
- 1 teaspoon Italian seasoning
- 1 package uncured bacon, cooked and crumbled
- gluten-free almond bread
- 1-2 cups manchego or pecorina romano, sheep cheese, shredded
- or 1-2 cups Hello Cheese, shredded
- 1 cup mayo
- ground chipotle powder, start with ½ teaspoon and add additional to taste.
- Melt coconut oil in large skillet. Add chopped chicken and Italian seasoning. Stir fry for a few minutes to set the spices. Set aside.
- Using a large sheet pan, lay out 16 slices of the gluten-free almond bread and lightly toast both sides by broiling each side for amount a minute each. Watch closely while broiling so they don't burn. Set aside to cool.
- Mix together the mayo and ½ teaspoon of ground chipotle powder. If you want the mayo to be spicier add about ¼ to ½ teaspoon of chipotle powder at a time, stirring, and then taste-testing to get it to your desired spiciness. I usually go by the color. We like ours a medium orange color. 🙂
- Spread spicy mayo on the slices of bread.
- Sprinkle each piece with Italian spiced chicken, crumbled bacon and cheese of your choice.
- Put in 350° oven and bake for about 5-10 minutes until heated through and sheep cheese melts. If using "Hello Cheese" or other vegan cheese don't look for melting.
This post contains affiliate links. See my disclosure policy here.
This post contains affiliate links. See my disclosure policy here.
This Spicy Bacon Chicken Casserole has a delicious combination of flavors. A family favorite! Dairy-free option. Gluten-free, Low-carb, THM-S.
I served this yummy casserole on lightly salted baked spaghetti squash. If you have never made spaghetti squash, don’t wait any longer. You need to do it. It’s such a fun veggie.
There are different ways to bake spaghetti squash, you can do a quick google search for them or if you have the new Trim Healthy Mama Cookbook there are several ways listed on page 224.
My favorite way to bake spaghetti squash is to pierce it 4-5 times and bake it whole in a 350° oven for 1 to 1 ½ hours. Then let it cool for at least ½ hour. After it is cool to touch, slice it in half and remove the seeds. Then take a fork and remove the spaghetti strings. It takes a little while to bake and cool, but it’s so easy to make. You can also freeze the cooked spaghetti squash to have it ready to go for when you don’t have the extra time to bake.
I added sheep cheese to this recipe, but if you need to keep it completely dairy free, feel free to leave it out. You can add an additional tablespoon of nutritional yeast to boost the cheesy flavor.
Trim Healthy Mamas this is an S meal.
- 3 cups shredded, cooked chicken
- 5 slices turkey bacon, cooked and chopped
- ⅓ cup chopped jalapenos
- 1 lb bag frozen cauliflower
- ½ cup chopped green pepper
- 1 cup coconut milk
- 1 cup shredded pecorino romano or other sheep cheese, optional
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Mix chicken, bacon, and jalapenos together in a large bowl.
- Cook cauliflower and green pepper together in covered stock pan with 2 inches of water on medium for about 10 minutes.
- In a medium bowl mix coconut milk, pecorino romano (optional), nutritional yeast, chili powder, sea salt, pepper, garlic and onion powder together
- When the cauliflower and green pepper is fork tender, lightly chop it with a fork or knife to bite size pieces.
- Add cauliflower, green peppers, and coconut milk sauce to the chicken mixture.
- Transfer to a greased 9 x 13 casserole dish and bake, uncovered, at 350° for 30 minutes.
- Serve over baked spaghetti squash.
See my Recipe Index for more Gluten-free, Low-Carb, THM recipes.
While most of my recipes will be completely dairy-free, there will be an occasional recipe that features sheep or goat dairy, like these Gluten-Free Sheep Cheese Biscuits.
These biscuits are easy to put together and bake up quickly, which is a good thing because they don’t last very long in my house. I like to serve these alongside soups and Italian dinners. They also work great for breakfast sandwich buns.
The type of sheep cheese that I normally use is Pecorino Romano or Manchego. I have found both of these types of sheep cheese at Meijers, a Mid-West grocery store chain and at Costco. I love that they put a little sheep head on the packaging. It helps people like me who didn’t know that pecorino means “Italian cheese made from sheep milk”.
If you are a Trim Healthy Mama these Gluten-Free Sheep Cheese Biscuits are an S.
- Preheat oven to 350°. Line a large 13 x 18 baking pan or two smaller baking pans with parchment paper.
- Mix almond flour, coconut flour, baking powder, garlic powder, and sea salt in a medium mixing bowl with a whisk. Stir in eggs, coconut milk, cheese, and melted coconut oil. Mix thoroughly.
- Drop by spoonful or cookie scoop onto lined baking pan about three inches apart.
- Bake for 15-20 minutes or until lightly golden. Serve warm.
This recipe was adapted from Melissa’s Cheesy Garlic Biscuits from Satisfying Eats. If you can eat cow dairy with no problem, her recipe should suit you well.