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Gluten free vegetable quiche on a board

Gluten Free Vegetable Quiche

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • For Quiche
  • 5 eggs
  • 1/2 cup low-fat milk
  • 1 cup cheddar cheese, shredded
  • 1 cups cooked vegetables (any variety that you like), chopped
  • For the crust
  • 1/2 cup unsalted butter
  • 1/4 cup + 1 tbsp water
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1½ tbsp canola oil
  • 1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
  3. Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
  4. While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
  5. When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
  6. Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
  7. Let cool for about 10 minutes before slicing. Enjoy!
  8. * = See notes

Notes

For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper.
The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.

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