Gluten-Free Vegetable Quiche
This Gluten-Free Vegetable Quiche is a delightful and wholesome dish that’s perfect for breakfast, brunch, or even a light dinner. Featuring a buttery almond flour crust, this recipe is expertly crafted to be completely gluten-free without sacrificing flavor or texture. Packed with vibrant vegetables like zucchini, spinach, red bell pepper, and green onions, and customizable with your choice of cheese (or dairy-free alternative), this quiche provides a nutritious yet decadent meal for everyone at the table. The smooth, creamy filling—enhanced with a touch of nutmeg and customizable with dairy or non-dairy milk—bakes to perfection for a golden, satisfying finish. Ready in just over an hour and serving up to six, it’s ideal for entertaining or meal prepping. Serve it warm or at room temperature, and pair with a crisp side salad for a complete and balanced meal.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Arrowroot starch
- 0.5 teaspoons Salt
- 0.25 cups Unsalted butter (cold, cubed)
- 1 Egg
- 1 teaspoons Olive oil
- 6 Eggs
- 0.75 cups Milk (dairy or non-dairy, unsweetened)
- 1 cups Shredded cheese (optional, can use dairy-free if needed)
- 1 cups Zucchini (thinly sliced or diced)
- 1 cups Spinach (roughly chopped)
- 0.5 cups Red bell pepper (diced)
- 0.5 cups Green onions (chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or non-stick spray.
In a medium mixing bowl, combine the almond flour, arrowroot starch, and salt for the crust. Add the cold, cubed butter and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add one beaten egg to the crust mixture and mix until the dough comes together. If the dough is too crumbly, add 1-2 teaspoons of cold water as needed.
Press the dough evenly into the prepared pie dish, ensuring an even layer across the bottom and up the sides. Use a fork to poke a few holes in the bottom of the crust to prevent it from puffing up during baking.
Prebake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while preparing the filling.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Stir in the shredded cheese (if using).
Heat a small skillet over medium heat and sauté the zucchini, spinach, and red bell pepper for 3-5 minutes until softened. Remove from heat and allow to cool slightly.
Spread the sautéed vegetables and chopped green onions evenly over the prebaked crust. Pour the egg mixture over the vegetables, ensuring everything is evenly distributed.
Place the filled quiche into the oven and bake for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.8 g | 268% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1570 mg | 523% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 26.4 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1732 mg | 133% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2222 mg | 47% | |
*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.
