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Home » cheese » Gluten Free Vegetarian Quiche

Gluten Free Vegetarian Quiche

Published: Nov 22, 2010 · Modified: Nov 7, 2013 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links



Ah, another Monday and you know what that means? Time for another one of Lou’s Meatless Monday vegetarian dishes… on today’s menu: quiche! And guess what, not only is this a vegetarian quiche, but it also has a gluten-free crust! And want to know something even better? It tastes amazing. This quiche has the perfect balance of hearty veggies, cheese and delicious eggs, some milk and maybe a smidgen of cream… yum! This is a fun and unusual take on Meatless Monday, usually a nice soup or stew or pasta dish would be a Meatless Monday dinner, but not today!

I’m sure that everyone in your house will enjoy this quiche, it’s a big hit here! And the gluten-free crust is made with ingredients available at practically every grocery store!

Note: If you don’t want/need a gluten free crust, this can be made in literally an instant, it’s the crust that takes a little bit longer. You can use either a store bought crust, or your own recipe!

Yields 4-6 servings

Gluten Free Vegetarian Quiche

Looking for a gluten free recipe for brunch? This quiche will hit the spot.

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Ingredients

    Gluten Free Crust
  • 1 cup ground almonds
  • 1 cup rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 4 tablespoon olive oil
  • Quiche Filling
  • 4 eggs
  • ½ cup milk
  • ¼ cup cream
  • 1 cup broccoli chopped
  • 1 cup white button mushrooms sliced
  • ½ cup cheddar cheese grated
  • ½ teaspoon onion powder
  • pinch of nutmeg

Instructions

    For Crust:
  1. Preheat oven to 325F degrees.
  2. Pulse ingredients together in a food processor until it forms into a ball.
  3. Remove from food processor onto a well flour surface and knead lightly.
  4. Press dough into pie dish.
  5. For filling:
  6. Mix all filling ingredients together in a bowl and pour into pastry lined dish.
  7. Bake in the oven for 35-45 minutes, or until center of the quiche has just barely set.
  8. Remove from oven and cool 15 minutes prior to serving.

Notes

Recipe by Louisa Clements

Nutrition

7.8.1.2
3
https://www.livinglou.com/gluten-free-vegetarian-quiche/

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Comments

  1. Judy Fiber

    March 28, 2014 at 11:41 am

    Just thought if you used a shredded potato crust - that would also work.
    Reply
    • Lou

      March 30, 2014 at 6:01 pm

      Thanks Judy, that's a great idea!
      Reply
  2. Shirley

    November 24, 2010 at 11:06 pm

    Another "delish" recipe that is very easy to make & if it was a "big hit" at your house, Miss Living Lou, then, I shall look forward to the treat when I make it...Love the commentary, too...
    Reply
  3. Chucky

    November 22, 2010 at 5:17 pm

    Stop it! Stop it! You're making me hungry. With the ingredients listed, how can one go wrong?

    Thanks for sharing!
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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