Gluten-Free Zucchini Quiche
Elevate your brunch game with this Gluten-Free Zucchini Quiche, a mouthwatering twist on a classic comfort food that's perfect for gluten-sensitive eaters and anyone who loves a savory breakfast or lunch option. Featuring a flaky homemade gluten-free crust made with all-purpose flour and buttery goodness, this recipe is filled with tender shredded zucchini, creamy eggs, rich heavy cream, and a blend of shredded cheese like cheddar or Gruyère for an unbeatable flavor combination. Seasoned with garlic, parsley, and a dash of thyme, this quiche is a delightful balance of freshness and indulgence. With a golden-brown top and hearty texture, it's easy to prepare and versatile—ideal for serving warm or at room temperature. Perfect for gatherings or casual meals, this gluten-free zucchini quiche is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 cups Zucchini (shredded)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 4 large Eggs
- 0.75 cups Heavy cream
- 1 cup Shredded cheese (cheddar or Gruyere)
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the gluten-free all-purpose flour and 1/4 teaspoon of salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic, and chill in the refrigerator for 15 minutes.
While the dough chills, place the shredded zucchini in a colander. Sprinkle it with 1/2 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture. Then, press down on the zucchini with a clean kitchen towel to remove as much liquid as possible.
Roll out the chilled dough between two sheets of parchment paper into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it into the corners and trimming any excess from the edges. Prick the base with a fork to prevent bubbling.
Blind bake the crust: Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 10 minutes, then remove the weights and parchment, and bake for an additional 5 minutes. Set aside to cool.
In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the prepared zucchini and cook for 3-4 minutes until slightly softened. Set aside to cool.
In a mixing bowl, whisk together the eggs, heavy cream, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir in the shredded cheese, parsley, and thyme, if using.
Spread the cooked zucchini evenly over the prebaked crust. Pour the egg and cream mixture over the zucchini.
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool for 10 minutes before slicing. Garnish with additional parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.3 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1058 mg | 81% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1684 mg | 36% | |
*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.
