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
Looking for a gluten free recipe for brunch? This quiche will hit the spot.
Save RecipeIngredients
- 1 cup ground almonds
- 1 cup rice flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 4 tablespoon olive oil
- 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
- Preheat oven to 325F degrees.
- Pulse ingredients together in a food processor until it forms into a ball.
- Remove from food processor onto a well flour surface and knead lightly.
- Press dough into pie dish.
- Mix all filling ingredients together in a bowl and pour into pastry lined dish.
- Bake in the oven for 35-45 minutes, or until center of the quiche has just barely set.
- Remove from oven and cool 15 minutes prior to serving.
Notes
Recipe by Louisa Clements
Judy Fiber
Lou
Shirley
Chucky
Thanks for sharing!