Gluten-Free Vegetable Quiche

Elevate your brunch game with this Gluten-Free Vegetable Quiche, a delicious and wholesome twist on a classic favorite! Featuring a buttery almond flour crust and a luscious, protein-packed filling, this quiche is loaded with fresh zucchini, vibrant spinach, sweet red bell peppers, and savory green onions. Perfect for those avoiding gluten, this recipe strikes the ideal balance between rich, cheesy creaminess and fresh, nutrient-packed vegetables. Whether you’re enjoying it warm for breakfast, serving it as a light lunch option, or prepping it for meal planning, this dish is as versatile as it is satisfying. With a prep time of just 30 minutes and options for dairy-free ingredients, this quiche is your go-to recipe for a healthy, crowd-pleasing meal that doesn’t compromise on flavor.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups Almond flour
• 0.25 cups Arrowroot starch
• 0.5 teaspoons Salt
• 0.25 cups Unsalted butter (cold, cubed)
• 1 Egg
• 1 teaspoons Olive oil
• 6 Eggs
• 0.75 cups Milk (dairy or non-dairy, unsweetened)
• 1 cups Shredded cheese (optional, can use dairy-free if needed)
• 1 cups Zucchini (thinly sliced or diced)
• 1 cups Spinach (roughly chopped)
• 0.5 cups Red bell pepper (diced)
• 0.5 cups Green onions (chopped)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.125 teaspoons Nutmeg (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil or non-stick spray.

Step 2

In a medium mixing bowl, combine the almond flour, arrowroot starch, and salt for the crust. Add the cold, cubed butter and cut it into the flour using a fork or pastry cutter until the mixture resembles coarse crumbs.

Step 3

Add one beaten egg to the crust mixture and mix until the dough comes together. If the dough is too crumbly, add 1-2 teaspoons of cold water as needed.

Step 4

Press the dough evenly into the prepared pie dish, ensuring an even layer across the bottom and up the sides. Use a fork to poke a few holes in the bottom of the crust to prevent it from puffing up during baking.

Step 5

Prebake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly while preparing the filling.

Step 6

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using). Stir in the shredded cheese (if using).

Step 7

Heat a small skillet over medium heat and sauté the zucchini, spinach, and red bell pepper for 3-5 minutes until softened. Remove from heat and allow to cool slightly.

Step 8

Spread the sautéed vegetables and chopped green onions evenly over the prebaked crust. Pour the egg mixture over the vegetables, ensuring everything is evenly distributed.

Step 9

Place the filled quiche into the oven and bake for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

Step 10

Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	1391.5 grams (1391.5g)

Amount per serving	% Daily Value*
Calories	2742

Total Fat 208.80g	268%
Saturated Fat 74.30g	372%
Polyunsaturated Fat 3.10g
Cholesterol 1570mg	523%
Sodium 3767mg	164%
Total Carbohydrate 122.50g	45%
Dietary Fiber 25.20g	90%
Total Sugars 26.40g
Protein 116.20g	232%

Vitamin D 408IU	2040%
Calcium 1732mg	133%
Iron 17mg	96%
Potassium 2222mg	47%

*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.

Source of Calories

Fat: 66.3%

Protein: 16.4%

Carbs: 17.3%