Pizzachein Gluten & Dairy Free

My Husband’s Italian bakery makes these Pizzacheins every Easter. A traditional meat pie or Italian Easter meat pie, Full of ham, bacon salami and spices and lots of ricotta and mozzarella cheese it makes a delicious Easter breakfast, then later if it is still some leftover to eat for dinner paired with a salad. It’s not that healthy and it not gluten and dairy free.

This is my recipe for dairy -free and gluten-free pizzachein! ‪ I created this recipe just for us! Even the people without food allergies likes this recipe.

Prepare your Bob’s Red Mill Pie crust according to the package, line the pie plate and par bake for 15 minutes. Remove from the oven and cool.

The recipe takes 8 eggs room temperature and whipped with 1/4 cup almond milk.

I used for my cheeses 1/2 cup each better than cream cheese and better than sour cream dairy free cheeses, Then add 1/4 cup nutritional yeast.

Chop up into small pieces one cup cooked ham, 3 or 4 cooked bacon slices, one cup portobello mushrooms, I also put 1/2 cup dairy and gluten free kielbasa.

Then chop a small onion and whatever green leaf you like kale or spinach work great.

Combine everything but the eggs, in a bowl sprinkle a teaspoon of Himalayan sea salt and pepper and a few pinches of red pepper flakes.

Place the pie mixture without the eggs into the par-baked pie shell then pour the egg mixture over it slowly letting it get between all the ingredients. I lightly tap it a few times.

The bakery pie has a top crust as well but for me, I left it off and baked it like quiche. It is so pretty!

Bake at 375 degrees for one hour but check it! The middle of the pie should be firm. If you need to cover the pie with aluminium foil until it firms up all the way and not burn the edges. Mine was a bit over an hour but it may take 45 minutes!