Appetizer

Gluten-Free Vegetable Quiche

Name: Gluten-Free Vegetable Quiche
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/3 cups Gluten-Free Flour Mix (170 g); 3/4 cup Almond Flour (80 g); 1/2 cup Cold butter plus 1 Tbsp (125 g); 1 Egg, large; 2 Tbsp Ice Water (30-40 mL, adjust as needed); 1/2 tsp Salt (3g); 1 Zucchini, medium, sliced and salted to drain; 10 Cherry Tomatoes 10-12, halved; 2 Tomatoes, medium dice; 5 Eggs; 1 Leek, finely chopped; 2 Garlic cloves, minced; 1 cup Fresh Basil (packed); 1/2 cup Vegan Parmesan (60 g); 3 Tbsp Olive Oil (45 mL); 1/2 cup Plant-based Yogurt (120 mL); 1 tsp Dried Oregano (1 g); 2 Tbsp Pine Nuts (20 g); Salt to taste

Tanja Enke May 28, 2024

The quiche pairs wonderfully with a fresh salad or steamed vegetables. Enjoy the blend of savory flavors encased in a crispy, golden crust!

NUTRITION · per serving (≈317g)

Fiber 4.5 g · 2%
Protein 11.2 g · 11%
Net carbs 25.5 g · 24%
Fat 29.4 g · 63%

See full breakdown →

Prep 30 min

Cook 50 min

Temp 330°F

Servings 8

Difficulty Intermediate

Start Cooking

Nutrition

per serving (≈317g)

418

Calories

11.2g

Protein

30g

Carbs

29.4g

Fat

4.5g

Fiber

Ingredients

0/19

For the Crust:

1 1/3 cups Gluten-Free Flour Mix (170 g)

3/4 cup Almond Flour (80 g)

1/2 cup Cold butter plus 1 Tbsp (125 g)

1 Egg, large

2 Tbsp Ice Water (30-40 mL, adjust as needed)

1/2 tsp Salt (3g)

For the Filling:

1 Zucchini, medium, sliced and salted to drain

10 Cherry Tomatoes 10-12, halved

2 Tomatoes, medium dice

5 Eggs

1 Leek, finely chopped

2 Garlic cloves, minced

1 cup Fresh Basil (packed)

1/2 cup Vegan Parmesan (60 g)

3 Tbsp Olive Oil (45 mL)

1/2 cup Plant-based Yogurt (120 mL)

1 tsp Dried Oregano (1 g)

2 Tbsp Pine Nuts (20 g)

Salt to taste

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Instructions

10 steps

Preparing the Crust:

Combine Dry Ingredients: In a large bowl, mix together the gluten-free flour, almond flour, and salt.

Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Add Egg and Water: Beat the egg lightly and mix into the flour and butter mixture. Gradually add ice water, starting with 30 mL, mixing until the dough begins to come together. Add more water if necessary.

Chill: Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Pre-bake: Preheat the oven to 350°F (180°C). Roll out the dough and fit it into a 9-inch pie pan. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for another 5 minutes.

Preparing the Filling:

Prepare Vegetables: After salting the zucchini slices, pat them dry. In a skillet over medium heat, sauté the leek and garlic in olive oil until soft.

Combine Eggs and Flavors: In a large bowl, whisk the eggs with plant-based yogurt, oregano, and salt. Stir in the sautéed leek and garlic, fresh basil, diced tomatoes, and vegan Parmesan.

Assemble Quiche: Spread the zucchini slices evenly over the pre-baked crust. Pour the egg mixture over the top. Arrange tomato and cherry tomato.

Baking the Quiche:

Bake: Place the quiche in the oven and bake at 330°F (170°C) for 35-40 minutes, or until the filling is set and the top is lightly browned.

Cool and Serve: Let the quiche cool slightly before slicing. sprinkle with pine nuts and fresh basil. Serve warm or cold

Recipe Notes

Tips for the Perfect Quiche:

Draining Vegetables: Ensure zucchini and tomatoes are well-drained to prevent a soggy crust.
Seasoning: Adjust salt and herbs based on your taste preference and the saltiness of the vegan Parmesan.

This gluten-free vegetable quiche is perfect for a hearty brunch or a light dinner, pairing wonderfully with a fresh salad or steamed vegetables. Enjoy the blend of savory flavors encased in a crispy, golden crust!

Gluten-Free Vegetable Quiche

Nutrition