1 week ago

Best Gluten Free Quiche Recipes for Spring

I’m sharing two of the best spring gluten free quiche recipes today!  Both are incredibly easy and healthy-ish (I hate saying totally healthy because everyone’s definition is different!), and they make a great weekday lunch option.

When I became a vegetarian many years ago, eggs/ quiche became a go-to lunch.

And quiche always feels much fancier than it is; it’s like a glorified egg casserole in my mind.  You can throw whatever vegetables, herbs and cheese you have on hand in, and it’s going to taste good.

gluten free quiche vegetables

Working nights in TV, I was always looking for easy, meatless, cook-ahead options for lunch so that I wouldn’t bail on the gym before work.  I found that quiche was the perfect option paired with a simple side salad or fruit.

The Savory Summer Pie has a Caprese like feel to it, and is legit, one of my favorite recipes in life, while the Sweet Potato Goat Cheese Gluten Free Quiche is nice and hearty during these cold months.  I got so many messages from you guys when I put it in my Instagram story last month, so I wanted to share the recipe!

And both of these recipes can be lightened up even more.  I’ll share some of those tips below.  When I went gluten free after being diagnosed with Celiac Disease, I made these both as frittatas; I just dropped the cook time about 10 minutes.  But right now, I’m really feeling Bob’s Red Mill Gluten Free Pie Crust, so that’s what I’ve been using.

Spring gluten free quiche CU

 Gluten Free Savory Summer Pie

Makes: 8 slices

Adapted from Southern Living magazine

What you need:

  • GF pie crust or GF pie crust mix (non GF friends, just use normal pie crust!)
    • If using Bob’s Red Mill mix, you’ll also need 20 tbsp of butter (which eek sounds like a lot but it makes two pie crusts!  I just freeze the other.)
  • 2 tbsp olive oil
  • 1 small red bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 3 tbsp fresh basil, chopped
  • 5 large eggs
  • 1 cup half and half
    • Lighten it up: soy milk, Lactaid and skim milk all worked for me- did not like it with almond milk!
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups shredded Monterrey Jack cheese
    • Lighten it up:  it tastes just as good with 1 cup of cheese or light cheese
  • 1/3 cup shredded parmesan 
  • 3 roma tomatoes, sliced
  1.  Make pie crust according to package.  Bake until it’s beginning to lightly brown.  Let cool.
  2. Heat olive oil over medium heat.  Add bell pepper, red onion and garlic and sauté until soft.
  3. Remove from heat and add basil.
  4. In a separate bowl, whisk eggs, half and half, salt and pepper.
  5. Add the cheeses and mix.
  6. Stir in the vegetable mix.
  7. Pour in pie pan over the crust.  Place tomato slices on top.
  8. Bake at 375° for 35-40 minutes.  Watch the edges of the pie crust and cover the edges with foil strips if starting to brown too quickly.

 

 Sweet Potato Goat Cheese Gluten Free Quiche

Makes: 8 slices

Adapted from Well Plated

What you need:

  • GF pie crust or GF pie crust mix (non GF friends, just use normal pie crust!)
    • If using Bob’s Red Mill mix, you’ll also need 20 tbsp of butter (which eek sounds like a lot but it makes two pie crusts!  I just freeze the other.)
  • 2 tbsp olive oil, divided
  • 1 small sweet potato, chopped
  • 3/4 tsp, divided
  • 1 large yellow onion, thinly sliced
  • 5 large eggs
  • 2/3 cup milk
    • Lighten it up: soy milk, Lactaid and skim milk all worked for me- did not like it with almond milk!
  • 1/4 tsp ground nutmeg
  • 3 oz goat cheese
  • 1 tbsp fresh rosemary, chopped
  1.  Make pie crust according to package.  Bake until it’s beginning to lightly brown.  Let cool.
  2. Preheat oven to 400.° Spread chopped sweet potato in a single layer on a baking sheet.  Drizzle with 1 tbsp of olive oil and sprinkle with 1/2 tsp salt.  Roast for about 20 minutes or until soft.
  3. While the sweet potatoes are roasting, heat 1 tbsp olive oil over medium heat.  Add the onion, stirring until golden brown and caramelized.  This should take about 20 minutes.  Remove from heat.
  4. In a separate bowl, whisk eggs, milk, nutmeg and 1/4 tsp salt.  Set aside.
  5. On top of the pie crust, layer the sweet potatoes, onions, goat cheese and rosemary.
  6. Pour in egg mixture.
  7. Pour in pie pan over the crust.  Place tomato slices on top.
  8. Bake at 375° for 40-45 minutes until set and fork comes out clean.  Watch the edges of the pie crust and cover the edges with foil strips if starting to brown too quickly.
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