| 1 | unit | pie crust |
| 1 | cup | frozen spinach |
| 1 | unit | red bell pepper |
| 1 | unit | leek |
| 1 | tbsp | fresh chives |
| 12 | unit | eggs |
| 2 | tbsp | oat milk |
| 0.25 | tsp | salt |
| 0.25 | tsp | ground pepper |
| 1 | tbsp | fresh thyme |
***Scale this to fit the number of lactose free DHers!!! I have it scaled to make 2 lactose free quiches****
Preheat the oven to 350F.
Toss together the spinach, bell pepper, leek and fresh herbs, if using.
Add to pre-baked crust.
In the bowl that you used to mix the veggies, whisk together the eggs, salt and pepper.
Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.
Bake for 60-75 minutes or until crust is browned, top is domed and has a sheen to it, and center is firm.
Cool slightly before serving, and completely before storing in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.