Gluten-Free Vegetarian Quiche
Discover the ultimate Gluten-Free Vegetarian Quiche—an irresistible balance of wholesome flavors, perfect for brunch, lunch, or even dinner! This recipe combines a flaky homemade gluten-free crust with a vibrant array of nutrient-packed vegetables like spinach, zucchini, and cherry tomatoes, all folded into a creamy, cheesy egg filling. Seasoned with aromatic Italian herbs and black pepper, every bite is bursting with savory goodness. Designed for foodies seeking gluten-free options, this dish is also versatile for dairy or plant-based preferences, making it accessible for various dietary needs. With a prep time of just 30 minutes, followed by a richly golden bake, this quiche is the perfect centerpiece for your next gathering or family meal.
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Recipe Information
Ingredients
- 1.25 cups Gluten-free all-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 cups Fresh spinach (chopped)
- 1 cup Cherry tomatoes (halved)
- 1 small Zucchini (diced)
- 4 large Eggs
- 1 cup Milk (any plant-based for vegetarian preference, or dairy)
- 1 cup Shredded cheese (cheddar, mozzarella, or a mix)
- 1 teaspoon Dried Italian herbs
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mix the gluten-free all-purpose flour and salt.
Using a pastry cutter or your fingers, work the cold, cubed butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the dough into a 10-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
Prick the bottom of the crust with a fork and pre-bake it in the oven for 10 minutes. Remove and set aside.
In a skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, chopped spinach, zucchini, and cherry tomatoes. Cook for another 5-6 minutes until the vegetables soften. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, shredded cheese, dried Italian herbs, and black pepper.
Stir the cooked vegetable mixture into the egg mixture.
Pour the filling into the pre-baked crust, spreading it out evenly.
Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
Let the quiche cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 13.8 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1600 mg | 123% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2143 mg | 46% | |
*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.
