Gluten-Free Vegetarian Quiche

Savor the perfect balance of wholesome flavors with this Gluten-Free Vegetarian Quiche, a delightful dish that’s brimming with vibrant vegetables and creamy indulgence. Featuring a buttery, flaky gluten-free crust, this recipe showcases a hearty filling of spinach, zucchini, sweet cherry tomatoes, and fragrant garlic, all nestled in a smooth custard base of eggs, milk, and melty shredded cheese. Enhanced with dried Italian herbs for a touch of Mediterranean flair, this quiche is perfect for brunch, lunch, or a light dinner. With a prep time of just 30 minutes and a satisfying bake, it’s a simple yet elegant choice for gluten-free and vegetarian diets, offering a nutritious, crowd-pleasing addition to your table.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1.25 cups Gluten-free all-purpose flour
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (cold, cubed)
• 3 tablespoons Ice water
• 1 tablespoon Olive oil
• 1 medium Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 cups Fresh spinach (chopped)
• 1 cup Cherry tomatoes (halved)
• 1 small Zucchini (diced)
• 4 large Eggs
• 1 cup Milk (any plant-based for vegetarian preference, or dairy)
• 1 cup Shredded cheese (cheddar, mozzarella, or a mix)
• 1 teaspoon Dried Italian herbs
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, mix the gluten-free all-purpose flour and salt.

Step 3

Using a pastry cutter or your fingers, work the cold, cubed butter into the flour until the mixture resembles coarse crumbs.

Step 4

Add the ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 5

On a lightly floured surface, roll out the dough into a 10-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.

Step 6

Prick the bottom of the crust with a fork and pre-bake it in the oven for 10 minutes. Remove and set aside.

Step 7

In a skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 8

Add the minced garlic, chopped spinach, zucchini, and cherry tomatoes. Cook for another 5-6 minutes until the vegetables soften. Remove from heat.

Step 9

In a large mixing bowl, whisk together the eggs, milk, shredded cheese, dried Italian herbs, and black pepper.

Step 10

Stir the cooked vegetable mixture into the egg mixture.

Step 11

Pour the filling into the pre-baked crust, spreading it out evenly.

Step 12

Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.

Step 13

Let the quiche cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	1418.7 grams (1418.7g)

Amount per serving	% Daily Value*
Calories	2419

Total Fat 170.70g	219%
Saturated Fat 89.60g	448%
Polyunsaturated Fat 1.30g
Cholesterol 1122mg	374%
Sodium 2493mg	108%
Total Carbohydrate 166.30g	60%
Dietary Fiber 13.00g	46%
Total Sugars 13.80g
Protein 67.20g	134%

Vitamin D 288IU	1440%
Calcium 1600mg	123%
Iron 11mg	58%
Potassium 2143mg	46%

*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: 62.2%

Protein: 10.9%

Carbs: 26.9%