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Vegetable Quiche is a savory, flaky pastry filled with a creamy egg mixture and a variety of fresh vegetables, such as spinach, bell peppers, mushrooms, and onions. Perfect for breakfast, brunch, or a light dinner, this versatile dish can be served warm or at room temperature and is both satisfying and nutritious.

Vegetable Quiche

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Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 350 kcal

Ingredients

For the crust:

1 ½ cups GF all-purpose flour
½ tsp. salt
½ cup cold butter diced
4-6 Tbsp. ice water

For the filling:

1 Tbsp. olive oil
1 small onion diced
2 cloves garlic minced
1 cup chopped spinach
½ cup diced bell peppers
½ cup sliced mushrooms
½ cup cherry tomatoes halved
4 large eggs
1 cup milk or a dairy-free alternative
1 cup grated cheese optional
Salt and pepper to taste
Herbs like thyme or basil for garnish

Instructions

In a large bowl, combine the gluten-free flour and salt. Add the cold, diced butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for at least 30 minutes. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and press it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove the weights and bake for another 5 minutes until slightly golden.
Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, spinach, bell peppers, and mushrooms until softened. Let cool slightly, then evenly distribute the vegetables and cherry tomatoes over the pre-baked crust.
In a bowl, whisk together the eggs, milk, and grated cheese (if using). Season with salt and pepper. Pour this mixture over the vegetables in the crust. Bake the quiche for 35-40 minutes, or until the custard is set and the top is golden brown. Let cool for a few minutes before slicing. Garnish with fresh herbs and serve warm.

Tip:

Asparagus, leeks, or zucchini make great additions or substitutions. For a lighter version, substitute half of the eggs with egg whites and use a low-fat milk alternative.