Traditional quiche is made with a pastry crust and is filled with eggs, milk, cheese, meat and vegetables. Over the years, I have attempted to adjust certain recipes so they fit in with my whole food, gluten-free and dairy-free lifestyle.
When I set out to make a new quiche recipe, I knew I wanted it to be:
- packed with veggies
- very tasty
- easy to make
I was so excited by this gluten-free quiche recipe when I first made it that my poor husband had to sit and endure my taking photos of it from every angle. It was pure recipe creation perfection and genius (if I do say so myself). I loved it so much I knew it had to go into the UnDiet Cookbook, too.
I went non-traditional with the crust, using millet. Overall, this is a lovely gluten-free veggie quiche that can be an excellent, protein-rich part of a seasonal meal.
I am rather fond of the millet crust, however, if you’d like something more traditional you could try:
Veggies and Fillings
I made great use of local veggies in this recipe, and I encourage you to use either what you have in your area or what you can grow, as a lot of you are talented gardeners. This is a flexible recipe and as long as you have 3–4 cups or so of chopped veggies, this will turn out delicious. Leftover steamed or roasted veggies work well, too.
You are welcome to add a cooked animal protein (meat or fish) to the quiche, and while I’ve included some raw sheep cheddar here, this is completely optional.
Herbs and Spices
Load up on those herbs and spices, too – either dried or fresh! Try:
Can I Make This Quiche Vegan?
There is a vegan version in the UnDiet Cookbook using blended firm tofu you could try. Chickpea flour and water can also work as an ‘eggy’ batter.
Here is my Gluten-Free Veggie Quiche!Print