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A savory filling with a crispy, flaky crust loaded with fresh vegetables that is perfect for breakfast, brunch, lunch, and dinner!
I’ve never quite been a quiche person as I don’t really love the flavor of eggs. When I eat eggs, it’s more like, “Do you want eggs with your hot sauce?” type of situation. Unless of course they are my Sriracha Deviled Eggs, then I have to work on not eating the whole platter.
I was trying to think of more breakfast foods to vary out our weekend mornings and my childhood friend Sawna recommended making my own quiche. I wasn’t too keen on this in the beginning because of the whole eggy taste but then she pointed out that there are probably others who also don’t like that same aftertaste. I’ve made this recipe so many times to get it just right. Sawna even tested it out and gave me great feedback so in honor of her and our friendship, I am dedicating this quiche recipe to her.
My favorite part of this recipe is the fresh veggies that I used. The colors just stand out and the flavors shine like never before. Caramelized onions, browned zucchini rounds, tart cherry tomatoes, and the peppery basil all come together with a burst of flavor in each bite!
The crust is equally delicious with a nutty flavor from the almond flour and is very simple to make. I love it because you don’t have to use pie weights or beans to hold down the crust as you would with regular pie crust. You can even make it the night before if to save time!
So, what are you waiting for? Go ahead and make this delicious Garden Vegetable Quiche with a Gluten Free Crust for your next meal and be prepared to be wowed!
Garden Vegetable Quiche with a Gluten-Free Crust
1 hour, 15 minutes
For the Crust:
- 1 Tbsp ground flax seeds
- 3 Tbsp water
- 1 1/2 c almond flour
- 3/4 c gluten free all purpose flour
- 1/4 teaspoon salt
- 1/3 c water
For the Filling:
- 1 c cherry tomatoes, sliced into thirds
- 1 Tbsp olive oil
- 2 small zucchini, sliced 1/2 inch thick
- 1/ red onion, sliced thin
- 4 large eggs
- 1 c whole milk
- 1/4 c unbleached gluten free all-purpose flour
- 1 tsp salt
- 1/2 tsp dry powdered mustard
- 1/2 tsp fresh ground pepper
- 1/2 tsp cayenne pepper
- 1/4 c basil, roughly chopped, plus extra for garnish
- 1 c Gouda cheese, shredded
For the Pie Crust:
- Combine the ground flax seeds and 3 Tbsp water together in a small bowl. Stir and set aside for 5 minutes, until it thickens.
- Preheat the oven to 350 degrees F.
- In a large bowl, add the almond flour, gluten free flour, and salt. Stir to combine.
- Add the thickened flax egg mixture and remaining 1/3 c water to the dry ingredients. The dough is ready when you can squeeze it in your hands and it doesn't crumble; it should be moist but not too wet. Feel free to use your hands to knead/combine the dough
- Form the dough into a cohesive ball with your hands. If it's too wet, add a little more gluten free flour.
- Place the ball of dough on a clean surface sprinkled with gluten free flour. Flatten the dough with your hands, sprinkle with flour, then use a rolling pin to roll it into an even circle about 12 inches in diameter.
- Using the rolling pin, transfer the dough into your pie plate or tart pan. It's okay if it's not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.
- With a fork, poke all over the bottom of the crust.
- Bake for 20 minutes then remove from oven and let cool.
For the filling:
- Heat the olive oil in a large skillet over medium heat. Add the zucchini in a single layer, season with salt and pepper and cook until lightly browned. Remove to a plate.
- In the same skillet, add onions and season with salt. Cook for 3-5 minutes until browned. Transfer to a plate.
- In a medium mixing bowl combine the eggs, milk, flour, salt, pepper, cayenne and dry mustard. Blend with an immersion blender to create a smooth and fluffy batter. Stir in the chopped basil.
- Layer the bottom of the pie crust with the shredded cheese. Line with 1/2 of the sliced tomatoes and 1/2 of the grilled zucchini rounds.
- Gently pour the egg mixture over the veggies.
- Use the remaining veggies to layer the top.
- Bake for 30 minutes
- Remove from the oven and allow to cool for 10 minutes before serving.
- Garnish with fresh basil once it has cooled
- Serve hot and enjoy!
**If you don't need the quiche to be gluten free, you can substitute the gluten free AP flour for reg AP flour with a 1:1 ratio
**Use store bought pie crust if you don't want to make your own. Follow the directions on the package for pre-bake instructions
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