Gluten-Free & Grain-Free Vegetable Quiche Recipe
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Inside: Gluten-Free & Grain-Free Vegetable Quiche Recipe
I have a good friend who also has Celiac Disease and must eat gluten-free {one day I will tell the whole story on this} and she was generous enough to share her Vegetable Quiche Recipe.
Not any quiche ~ a gluten-free, grain-free quiche with eggs fresh from her coop. She is a gifted cook and hopes to one day write a recipe book.
Today, she is generously sharing her fabulous quiche recipe.
Ingredient Information:
- For the best almond flour pie crust I prefer Honeyville Superfine Blanched Almond Flour because it consistently produces excellent results.
- I use this brand of Avocado Oil that I purchase at Costco. I like this oil because it’s healthy and doesn’t add any additional flavor.
- Pecorino-Romano Cheese is made from sheep’s milk. It adds lots of flavor and works well for people who don’t tolerate dairy. A sharp cheddar cheese is a great substitute
Both recipes are adapted from The Gluten-Free Almond Cookbook by Elena Amsterdam.
Grain-Free Pie Crust
Gluten-Free, Grain-Free Vegetable Quiche
Ingredients
- 1 1/2 C Blanched Almond Flour
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1/4 C. Avocado Oil
- 1 T. Water
- 1 T. Onions (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine almond flour, salt, and baking soda in a separate bowl.
- In another bowl, whisk together the avocado oil and water.
- Blend wet ingredients into dry ingredients until thoroughly mixed.
- Press the dough into a 9 1/2-inch pie pan.
- Bake for 12 - 15 minutes until golden brown.
- Cool completely before filling.
Notes
Gluten-Free, Grain-Free Vegetable Quiche
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 224mgCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 4g
Vegetable Quiche Recipe
Gluten-Free, Grain-Free Vegetable Quiche with an almond flour crust.
Ingredients
- 2 T. Avacado Oil
- 1 Onion, minced
- 2 C. Broccoli Spears
- 1 Clove Minced Garlic (add more if you love garlic!)
- 1 C. Sliced Mushrooms
- 1/4 C. Chopped Sun-dried Tomatoes (no oil)
- 3 Lg. Eggs (whisked)
- 4 oz. Percornino-Romano Cheese (substitute w/Parmesan)
- 1/2 t. Sea Salt
Instructions
- Heat oil in a large skillet over medium heat.
- Saute onions until translucent.
- Steam broccoli until bright green.
- Add broccoli, garlic, mushrooms, and tomatoes to the onion, and saute for 15 minutes or broccoli is tender.
- In a large bowl, combine eggs, cheese, and salt. Stir in the sauteed vegetables, then pour the mixture into the pre-baked crust.
- Bake for 30 - 35 minutes at 350 degrees until browned around the edges. Test for doneness by inserting flat edge of knife into center. If it comes out clean, remove quiche from oven.
- Let the quiche cool in the pan for 30 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 394mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 9g
