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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

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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 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 4 tbsp 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 tsp 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 12 years.
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