Quiche is not particularly fast. Easy, yes, but not fast. It takes about half an hour to prepare and an hour to bake.

That said you can make more than one at a time with minimal additional time and effort and then during the week when its 90 degrees out you can just warm it up quickly in a toaster oven and serve it with a salad and call it dinner. You can reheat it and call it brunch. You can slice it and serve it cold. The key is that it keeps for a week and can be reheated easily. I

This is my favorite quiche. If you really cannot have either coconut or soy creamer then I have used flax milk and that has worked as well. It is a bit less rich tasting, but otherwise good.

5 big leaves swiss chard (about 4 cups chopped with major “vein” in the middle removed). You can also use a similar amount of spinach.
4 large eggs
3 tbsp oil (I use bacon fat or Spectrum butter flavor shortening)
2/3 cup So Delicious coconut milk creamer
1/2 cup Daiya Mozzarella
1 med / large onion (minced) about 1 1/2 cups
3 cups (about 8 oz) fresh chopped mushrooms, (I used shitake, but portabellos also work)
1/8 tsp pepper
1 10 inch GF pie crust (I make them in advance and freeze them in the pie tins, some bakeries also sell them)

Cutting board and paring knife
1 large frying pan
1 large bowl
1 10 inch pie crust pan
1 wooden spoon
Measuring cups and spoons

If not using a premade crust, make the crust.
Chop the onions and mushrooms. Cut the large “vein” out of the middle of the swiss chard and chop it as well.
Put the empty frying pan on a burner set on high (NOTE: Do NOT do this with a nonstick pan as they give off fumes when heated while empty)
When the pan is hot, add the fat or oil and turn the heat down to medium
Saute the onions, chard and mushrooms over medium heat until they are wilted and you have only a fraction of the original vegetable volume.
Meanwhile mix the eggs, daiya cheese, pepper and creamer in the large bowl
Allow the vegetable mix to cool until you can comfortably touch it. Then add it to the egg mixture
Pour the egg / veggie mixture into the prepared pie crust
Bake the quiche at 425 for 20 minutes
Then turn down the heat and bake at 350 for 30 to 40 minutes. It will puff up in the oven right as it is done.
Cool and serve