Garden Veggie Quiche (Gluten-Free Crust)
Quiche is the original meal-prep hero. This gluten-free version uses a GF pie crust (homemade or store-bought) and a creamy egg custard filled with whatever vegetables you have on hand.
Broccoli, spinach, peppers, and onions all work. Bake until the center is just set for the silkiest texture.
Serve warm or cold with a simple green salad.
A tender gluten-free quiche packed with garden vegetables and cheese — brunch, lunch, or dinner with leftovers that reheat like a dream.
Garden Veggie Quiche (Gluten-Free Crust)
A tender gluten-free quiche packed with garden vegetables and cheese — brunch, lunch, or dinner with leftovers that reheat like a dream.
Servings: 8 slices
Ingredients
- 1 gluten-free pie crust 9-inch, unbaked
- 6 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded cheese cheddar or Gruyère
- 1 1/2 cups mixed vegetables spinach, peppers, onion, broccoli
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional
Instructions
- Preheat oven to 375°F (190°C). Blind-bake GF crust 8–10 minutes if it tends to get soggy; cool slightly.
- Sauté any firm vegetables until tender; cool slightly.
- Whisk eggs, milk, salt, pepper, and nutmeg. Stir in cheese and vegetables.
- Pour into the crust. Bake 40–50 minutes until the center is just set and top is golden.
- Rest 10 minutes before slicing.
Notes
Keeps 3–4 days refrigerated.
Dairy-free milk and cheese alternatives work; custard may be slightly less rich.
Dairy-free milk and cheese alternatives work; custard may be slightly less rich.
