Gluten Free Quiche Tart - gorgeous and impressive

Name: Gluten Free Quiche Tart - gorgeous and impressive
Total time: 60 min
Ingredients: 1-2 recipes gfJules Gluten Free Pastry Crust ((larger tart pans require more dough, so double the recipe)); 1-2 Tbs. extra virgin olive oil (avocado oil or other high heat cooking oil); 1 cup mixture of:; 4 eggs (lightly beaten (or try aquafaba)); 1 cup sour cream (dairy or non-dairy (dairy or non-dairy OR plain yogurt like So Delicious vegan yogurt)); 1 Tbs. Ume Plum Vinegar (apple cider vinegar or gluten-free Tamari (San-J Tamari)); 1 cup cheddar cheese ((dairy or non-dairy like Go Veggie or So Delicious vegan shreds)); 1/2 cup mozzarella; 8-12 oz cooked tofu (shrimp, or crabmeat (optional) - cut to bite size); 1/4 (34) cup (grams) gfJules™ Gluten-Free All-Purpose Flour; 2 tsp. fresh chopped Italian parsley or thyme + more for garnish; 2 tsp. dried oregano leaves ((or 1 tsp. dried)); 2 tsp. fresh basil leaves (diced (or 1 tsp. dried)); pinch of salt; 1 tsp. cracked black pepper

gfjules.com

A Gluten Free Quiche Tart is your answer to everything from leftover night to a special occasion. They're truly gorgeous! Dairy free, too!

View full recipe on gfjules.com

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Pastry wheel
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Ingredients

1-2 recipes gfJules Gluten Free Pastry Crust ((larger tart pans require more dough, so double the recipe))
1-2 Tbs. extra virgin olive oil (avocado oil or other high heat cooking oil)
1 cup mixture of:
4 eggs (lightly beaten (or try aquafaba))
1 cup sour cream (dairy or non-dairy (dairy or non-dairy OR plain yogurt like So Delicious vegan yogurt))
1 Tbs. Ume Plum Vinegar (apple cider vinegar or gluten-free Tamari (San-J Tamari))
1 cup cheddar cheese ((dairy or non-dairy like Go Veggie or So Delicious vegan shreds))
1/2 cup mozzarella
8-12 oz cooked tofu (shrimp, or crabmeat (optional) - cut to bite size)
1/4 (34) cup (grams) gfJules™ Gluten-Free All-Purpose Flour
2 tsp. fresh chopped Italian parsley or thyme + more for garnish
2 tsp. dried oregano leaves ((or 1 tsp. dried))
2 tsp. fresh basil leaves (diced (or 1 tsp. dried))
pinch of salt
1 tsp. cracked black pepper