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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

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