Gluten Free Quiche
by: claire cary
This is the best gluten free quiche recipe! With a homemade buttery and flaky pie crust, creamy filling packed with lots of veggies and herbs of your choice, this recipe is bound to impress.
Ingredients
- ½ batch gluten free pie crust
- 2 tablespoons unsalted butter
- ½ cup white or yellow onion diced
- 1 tablespoon minced garlic
- 1 cup asparagus ends cut off, then diced
- 1 green bell pepper diced
- 2 cups fresh spinach
- 5 large eggs
- ½ cup half and half
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- 1 ½ cups shredded cheese I used sharp cheddar, anything goes!
- fresh chives and parsley for garnish
Instructions
- If using homemade pie crust, prep that first and add to your pie dish. Bake at 350 for 15 minutes. If using store bought, also bake at 350 for 15 minutes.
- Meanwhile, add the butter to a skillet and melt over medium heat. Add in the diced onion and saute for about 3-4 minutes. Add in the garlic, diced bell pepper and diced asparagus. Saute for 3-4 more minutes, then add in the spinach and cook just until wilted. Set aside.
- Meanwhile, in a medium bowl or bowl of a stand mixer, beat the eggs, half and half and spices together for about 1 minute. Add in the sauteed veggies, and whisk to combine.
- Pour into the bar baked pie crust and bake at 350 for about 45-55 minutes or until the center is just set. Let cool for 15-20 minutes, then garnish with fresh herbs and enjoy!
Notes
For an even richer flavor, you can sub the half and half for heavy cream.
Serving: 1slice / Calories: 266kcal / Carbohydrates: 23g / Protein: 10g / Fat: 12g / Saturated Fat: 7g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 4g / Trans Fat: 0.1g / Cholesterol: 146mg / Sodium: 484mg / Potassium: 203mg / Fiber: 1g / Sugar: 2g / Vitamin A: 1362IU / Vitamin C: 17mg / Calcium: 160mg / Iron: 1mg
