Gluten-Free Veggie Quiche

Summer Quiche

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:

  • gluten-free
  • dairy-free
  • packed with veggies
  • very tasty
  • easy to make
  • nutrient-dense

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.

Summer Quiche

Crust Options

I am rather fond of the millet crust, however, if you’d like something more traditional you could try:

Veggies and Fillings for Gluten-Free Veggie Quiche

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 for Gluten-Free Veggie Quiche

Load up on those herbs and spices, too – either dried or fresh! Try:

Other flavours like nutritional yeast and seaweed are fun to play with. If you choose to use fresh herbs, wilt them a little in step 5 of the recipe below.

Can I Make This Gluten-Free Veggie 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!

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Summer Quiche

Gluten-Free Veggie Quiche

  • Author: Meghan Telpner
  • Total Time: 1 hour 5 mins
  • Yield: 6 1x


  • 1/2 cup millet, soaked 2-4 hours
  • 1 cup water
  • 2 Tbsp olive oil, plus a little more for greasing the pie plate
  • 1/2 cup chopped red onion 
  • 1/2 red pepper, chopped
  • 1/2 cup sliced mushrooms
  • 1 small tomato, deseeded and chopped
  • 1 cup spinach, chopped
  • 4 free range farm fresh eggs
  • 1/4 cup sheep milk cheddar, cut into 1/2 inch cubes (optional)
  • sea salt to taste


  1. Preheat oven to 350 degrees.
  2. In a pot, cook millet in 1 cup of water – about 15-20 minutes until grain is soft and water is absorbed.
  3. Allow grains to cool slightly.
  4. In a pan, heat oil on medium heat and sauté onions, red pepper, mushrooms and tomato for about 5–10 mins, until soft.
  5. Add the spinach to the pan and mix until wilted.
  6. In a mixing bowl, beat together the 4 eggs.
  7. Add the cooked veggies (and optional cheese, if using) to the egg mixture along with a pinch of sea salt.
  8. Gently press the cooled millet into a well-oiled pie plate to form the pastry crust.
  9. Pour the egg mixture in. You have the option here to get fancy and layer with tomatoes or something on top to make it extra pretty.
  10. Place in the oven and bake for 15–20 minutes until firm in the middle and grains on the sides are a slightly darker yellow, almost brown.
  11. Allow to cool, then cut into beautiful slices.
  • Prep Time: 25 mins
  • Cook Time: 40 mins
Summer Quiche Recipe


  1. i was super excited to try your quin-iche concoction… now i will just have to make both recipes! yum!

  2. I made a quiche yesterday, too! Though mine was crust-less so I guess mine didn’t fit with the definition, either ;)

    Yours looks fantastic!


  3. Sounds awesome! I love quiche…it really is the perfect lunch dish. I like your alternate crust too. It’s nice to see something other than a butter or lard based crust.

  4. After I dish up a good meal and plate it, my husband and I always play the “what would this cost in a restaurant?” game. I’d say your dish above would be in the $16-$20 range. Everything looks so good!

  5. I was “uncooking”, I made a raw pizza with sprouted buckwheat crust, basil pesto, marinated vegetables and cashew “cheese”. It was delicious.

  6. This looks amazing! I am going to try this for sure. I make “quiche” often but it is always crustless. I love the idea of using millet as the crust.
    The picture looks beautiful, as usual!
    My man knows what that is about….having to wait to eat while i take pictures…lol :O)
    I had some BBQ (i know not the best) fun with my man’s parents and made homemade veggie packed shish kebabs, grilled sweet potato fries and homemade cesear salad. Dessert was a creamy (avocado) chocolate pie! Yummy!

  7. Looks fantastic! My family loves quiche and healthy eating. I can’t wait to try your recipe.


  8. Looks great! I love that you say “farm fresh happy eggs”. It reminds me of DK’s use of the phrase “happy meat”. This weekend I intend to buy duck eggs at the market from the farmers that supply his happy meat. They raise tasty animals and animal products – and pretty wool, which I don’t eat but feel every time I see it.

    Question Of The Day: I made vegan chocolate pudding (not avocado based – and it’s not as tasty as I’d hoped), cole slaw with wasabi dressing and brown rice with vegetables and tahini sauce. Recipes for the second two are on my blog.

    I’m so happy – and not at all surprised – that the retreat sold out so quickly! As much as I want to return I decided that it was a once-in-a-lifetime experience that I don’t want to take from someone else. My lack of registering was my gift to someone else, a gift that won’t cost me money this year. :) (Or money that I can save for another awesome experience.) I’ll be envious when I see the photos and I miss the ladies there but c’est la vie.

  9. Hey Meghan,
    What would you suggest as a cheese substitute in this recipe? Nutritional yeast?

  10. I used this as inspiration last night. I couldn’t find my millet (found it after I’d made it, of course) so I tried wheatberries as a base after soaking for a few days (they didn’t need that long, but I’ve been out a lot this week and intended to cook sooner). The wheatberries were there and I felt like clearing them out of my pantry. It worked, and made me wonder why I don’t make more wheatberry salads. I love their crunch.
    Sadly, I’m now out of duck eggs and won’t be able to get eggs from those farmers for at least a week and a half.

  11. Just finished a wonderful meal featuring this quiche, and it was truly delicious! I confess to some initial skepticism about the millet crust (why not just make a frittatta?) but I was so wrong! It really added to the overall flavor and satisfaction of the dish! Yum!

  12. For the crust could I use cooked Teff? I don’t have millet and really don’t want to add more to my pantry. The recipes sounds so delicious I am anxious to try it.
    Thanks so much.

  13. I make a GF crust by grating a peeled sweet potato, mix with a little olive oil, pat into pie pan, bake for 5- 7 minutes at 350 degrees,. Then add cooked veggies and pour beaten eggs over this. Bake as you would a regular quiche. I do all this is my little toaster oven. No need to turn on the big oven, especially in the hot weather.

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