A warm and approachable gluten-free savory quiche filled with fresh vegetables and cheese. Perfect for brunch or a light dinner, this balanced recipe offers a satisfying meal that is moderate in complexity.
Ingredients
- 1 pie gluten-free pie crust store-bought or homemade
- 1 cup bell peppers chopped, mix of red and yellow
- 1 cup fresh spinach chopped
- 1/2 cup mushrooms sliced
- 1 cup shredded cheese cheddar or gruyere
- 4 large eggs
- 1 cup heavy cream or half-and-half for lighter filling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- Place the gluten-free pie crust in a 9-inch pie pan, prick the bottom lightly with a fork.
- Blind bake the crust with parchment paper and pie weights or dried beans for 10 minutes. Remove weights and parchment, bake for 5 more minutes until lightly golden.
- While crust bakes, heat olive oil in a skillet over medium heat. Sauté bell peppers, mushrooms, and spinach until softened, about 5 minutes. Remove from heat and set aside to cool slightly.
- In a bowl, whisk together eggs, heavy cream, salt, and black pepper gently.
- Spread the sautéed vegetables evenly over the pre-baked crust, then sprinkle shredded cheese on top.
- Pour the egg mixture carefully over the filling.
- Bake the quiche for 25-30 minutes until the filling is set and the top is lightly golden.
- Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
Feel free to customize the vegetables based on seasonality or preference. The quiche can be made ahead and warmed up on the day of serving. For a dairy-free version, substitute the cream and cheese with suitable plant-based alternatives.