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.