Composed of a tender, flaky crust and creamy egg custard base, quiche is one of brunch's brightest stars. Join Birgitte as she guides you through her favorite version Spring Vegetable Quiche using gluten-free flours and dairy substitutes. Shell discuss ways to get creative in the kitchen with whatever flavorful fillings you have on hand!
Vegetarian with eggs; no dairy or gluten.
About the instructor: Birgitte cultivated her love of great food and food preparation as a youngster in her native Denmark. As a functional nutritional therapy practitioner, her primary focus is to restore health to the gut as the gateway to wellness and balance, accomplished with cultured and fermented superfoods. She currently offers private or group nutritional consultation, private chef services and food delivery of primarily plant-based meals.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
- Gluten-and Dairy-Free Pie Crust
- Spring Vegetable Quiche
Tuesday, June 1, 4:00 - 5:00 pmRegister for class