Gluten Free Quiche
Packed with a summer bounty of vegetables like zucchini, spinach, peppers and mushrooms, this gluten free quiche is so good, no one will know its’ vegetarian and gluten free.
All about the crust:
I have a fantastic almond flour crust that I make for my cranberry tart every winter. Follow the link for the recipe HERE.
But if you want a more traditional tasting pie crust, I recommend King Arthur Gluten-Free Pie Crust Mix. It is make with rice flour and potato starch. It holds up very well and if blind baked, it won’t log out on you.
Ingredients in this gluten free quiche:
- gluten free pie crust to fit a 9″ pie plate
- olive oil
- unsealed butter
- zucchini
- red, yellow and orange bell peppers
- greens onipns
- fresh spianch
- mushrooms
- fresh thyme
- garlic slat
- kosher salt
- white pepper
- large eggs
- half and half
- gruyere and parmesan cheese
- corn starch
Special equipment or utensils of this recipe:
- 9″ pie plate OR tart pan with removable bottom
- pie weights
- large skillet
- pie server
- sharp knife
- cutting board
- microplane or box grater
Pro-tips for this vegetable quiche:
What to serve with this recipe:
- Raw Carrot Salad
- Blueberry-Broccoli Salad with honey yogurt dressing
- Tropical Salad
- Citrus Salad with Buffalo Burrata
- High Protein Banana Bread
- Zero-Carb Ginger Mint Mojito
- Vegan Chocolate Ice Cream
Common Questions:
Make a winter quiche with spinach, chopped kale, red onions, roasted butternut squash and goat cheese. Try a spring version with peas, asparagus and leeks with tangy feta. A fall version with cooked carrots, broccoli, cauliflower would be delicious.
Absolutely- use your favorite savory pie crust recipe.
Yes! Bake the quiche, cool completely and chill, covered, in the fridge for up to 2 days. The crust will get soggy after. Serve cold or warm up , covered with foil for 20-30 minutes on 325 degrees.
Yes- cool a completely baked quiche and wrap in plastic then in foil tightly. Freeze for up to 1 month. To re-heat, thaw overnight in the fridge, remove the foil and plastic wrap, then pop onto a rimmed baking sheet or back in a pie plate and bake, covered, for 30 minutes at 325 degrees until the center is hot.
You could try adding soy milk which has a high protein count, but I would avoid coconut milk or almond milk.
Ingredients
- 1 TBSP olive oil
- 1 TBSP unsalted butter
- 2 cups zucchini- cut into quarters- See cooking notes for prep
- ½ cup orange yellow or red bell pepper, chopped
- 3 unit green onions washed, chopped- leave 1/2 of the green stalks
- 3 cups spinach stemmed and rough chopped
- 1 cup mushrooms chopped into quarters- See cooking notes for prep
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1 tsp white pepper
- 3 unit large eggs
- 1 cup half and half
- ½ cup Gruyere finely grated
- ½ cup Parmesan Cheese finely grated
- 1 TBSP corn starch
Instructions
- Pre heat oven to 375 degrees.
- On a floured surface, roll out pie dough into an 11u0022 circle. Press into a 9u0022 pie plate. Chill for 30 minutes. Prick the bottom and sides with a fork. Line with foil and dried beans or pie weights and bake for 10 minutes.
- Remove the foil and pie weights and bake an addtional 5-7 minutes until the crust is golden brown. Remove from oven and set aside.
- Reduce heat in oven to 350 degrees.
- Heat oil in a large skillet. Pat zucchini dry and sauté until golden brown. Set aside in a bowl. Add butter to pan. Sauté mushrooms until they have a browned edge. Add in peppers, spinach, green onions and thyme. Cook an additional 5 minutes on medium low heat. Set all vegetables aside and allow to cool slightly.
- In a bowl combine, eggs, half u0026 half, salt, garlic salt, white pepper and corn starch. Gently stir in vegetables and mix well. Add in cheese.
- Pour the quiche filing into the baked pie shell. Bake until set approximately 25-30 minutes.
** Use my pie crust recipe found HERE. Omit the sugar.
