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Classic Gluten Free Quiche

classic gluten free quiche recipe

Also, potato because it was staring at me. Those eyes.

When I hear crust, I usually think pie. As in dessert. But for some reason, a savory thought bubble popped up. You could ignore those kinds of things, but why risk it?

It’s been years since I’ve made quiche with an actual crust. With or without, it’s delicious. If you’re not a kale fan, use roasted vegetables instead.

Everyone who tasted the pie wanted more. It’s so tasty, you’ll want to quiche it, too.

Classic Gluten Free Quiche

1 gluten free quiche (6 generous servings)

Simple gluten free quiche in a delicious flaky crust. Perfect for any brunch menu. I used this gluten free recipe that makes two 9" crusts. One for now, one for later.

Ingredients

  • 1 prepared 9" gluten free pie crust
  • 4 cups fresh kale or spinach
  • 3/4 cup chopped onion
  • 4 tablespoons olive oil
  • Sea salt
  • 1 cup shredded cheese, optional (any kind)
  • 3 large eggs
  • 3/4 cup light cream (or full fat coconut milk)
  • Kale powder, optional

Instructions

Preheat oven to 350 degrees. Bake crust for 10 minutes. I used a crust directly from the freezer without thawing.

While crust is baking, sauté kale in olive oil with onion and any other vegetables you like. Season with sea salt. I used rosemary sea salt and really enjoyed snacking on things as they cooked.

Transfer kale, etc. to crust. Top with shredded cheese. Whisk together eggs and cream, and pour slowly over cheese in crust. A light dusting of kale powder would be lovely. Place prepared quiche on a cookie sheet, just in case. I tend to overfill, so this is basically a note to self. Bake for 30 - 35 minutes, until firm in center.

Roasted Vegetable Quiche

Cut up an assortment of fresh vegetables - carrots, sweet potatoes, zucchini, butternut squash, broccoli, peppers, onions, garlic, etc. - whatever is available. Shoot for 4 cups. Toss in a 13 x 9 inch pan with a 4 - 5 tablespoons olive oil. Sprinkle with sea salt and herbs like, rosemary and thyme. Roast in a 400 degree oven for about 30 minutes. Layer vegetables and cheese in crust, pour egg mixture over cheese, and bake for 30 minutes.

http://freerangecookies.com/2014/04/28/classic-quiche-with-kale-and-spinach/

easy gluten free quiche recipe

Wondering if the quiche stacks up? Yes, apparently it does. Too bad I forgot to sprinkle kale powder on top. Next time.

Still hungry? Check out some of my favorite gluten free recipes here or see what’s cooking at Gluten Free Wednesdays.

Comments

  1. This recipes sounds delicious! And I take it the kale cooks thoroughly when baking? Thanks for all of your posts. it would be nice if you had the “like” option as well 🙂

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