Gluten-Free Broccoli Quiche
Delightfully rich and packed with flavor, this Gluten-Free Broccoli Quiche is the perfect dish for breakfast, brunch, or even a light dinner. Featuring a tender, buttery gluten-free crust, this recipe highlights sautéed broccoli florets nestled in a creamy, cheesy custard made with eggs, heavy cream, and a touch of nutmeg for warmth. The smooth blend of cheddar cheese and spices ensures comfort in every bite, while the crust is easy to prepare and fully customizable. With just 30 minutes of prep time and a golden, savory bake, this quiche is a satisfying and wholesome choice for anyone following a gluten-free diet. Pair it with a fresh green salad for a complete and memorable meal!
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Recipe Information
Ingredients
- 1.25 cups Gluten-free all-purpose flour
- 0.5 cup Unsalted butter, cold and cubed
- 0.25 teaspoon Salt
- 3 tablespoons Cold water
- 1.5 cups Broccoli florets, chopped
- 1 tablespoon Olive oil
- 4 Large eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the gluten-free all-purpose flour and 1/4 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough holds together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, heat the olive oil in a skillet over medium heat. Add the chopped broccoli florets and sauté for about 5 minutes until they are tender. Remove from heat and set aside.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.
In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the cheddar cheese, 1/2 teaspoon of salt, pepper, and a pinch of nutmeg.
Spread the sautéed broccoli evenly over the crust in the pie dish. Pour the egg and cheese mixture over the broccoli, making sure it is evenly distributed.
Bake the quiche in the preheated oven for 45 to 50 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.0 g | 322% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.7 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1174 mg | 90% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
