Gluten-free Dairy-Free Quiche with Easy Quinoa Crust
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
205 kcal
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Course
Side Dish, Main Course
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Cuisine
Keto
Gluten-free Dairy-Free Quiche with Easy Quinoa Crust
Description
The Gluten-free Dairy-Free Quiche with Easy Quinoa Crust starts with a crust made from cooked quinoa mixed with egg, gluten-free flour, olive oil, and herbs such as basil and oregano. After pressing this mixture into a pie plate and baking it briefly, a sautéed vegetable filling goes in. The filling includes broccoli pieces, finely chopped red bell pepper, diced onion, and sun-dried tomatoes combined with a mixture of eggs and hemp milk. The quiche bakes until set, delivering a firm yet tender filling inside a savory crust. The sautéing method allows the vegetables to retain some texture, providing a mix of tender and slightly crisp bites.
Flavored by the herbs in the crust and the sun-dried tomatoes in the filling, this quiche offers a blend of rich and fresh elements without dairy or gluten. It can be served warm or at room temperature, suitable for brunch, lunch, or a light dinner.
Notes suggest substituting the hemp milk with other dairy-free milks, or even regular milk if dairy is not an issue. Sun-dried tomatoes without added ingredients help maintain a clean flavor. The crust can be replaced with a cauliflower crust to fit certain dietary plans. The recipe also offers a mini quiche option using muffin tins for appetizer-sized portions.
Ingredients
Crust:
- 2 cups quinoa soaked and/or sprouted if possible. Note 1 cup dry = about 2 cups cooked, cooked
- 1 egg (beaten)
- 2 tablespoons gluten-free flour (eg. oat, buckwheat, quinoa)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon basil dried
- 2 teaspoons oregano dried
- 1/4 - 1/2 teaspoon salt (I used 1/2 teaspoon for a saltier crust)
- 1/4 teaspoon black pepper
Filling:
- 2 cups broccoli (cut into small pieces - about 1-2” pieces)
- 1 red bell pepper (finely chopped)
- 1/4 teaspoon salt
- 1/4 cup hemp milk
- 1/3 cup sun-dried tomatoes (finely chopped)
- 1/4 white onion (diced)
- 5 egg
Instructions
- Preheat oven to 375 and grease a 9” pie plate.
- Mix all ingredients for the crust together.
- Press crust mixture into pie plate.
- Bake for 12-15 minutes.
- Saute broccoli, bell peppers and onion in a cast iron skillet or frying pan in about a teaspoon of oil. (I saute each veggie separately as I like them cooked to different degrees. I cook my broccoli until the edges are just browned, pepper just slightly, so they still have some bite, about 1 -2 minutes, and onion until slightly browned.
- Place vegetables into the crust.
- Beat together the eggs, milk, and salt in a bowl.
- Pour egg mixture over veggies.
- Bake 25-30 minutes, until an inserted knife comes out clean.
Notes
- Substitute hemp milk with any dairy-free milk or regular milk if not dairy-free.
- Choose sun-dried tomatoes without added ingredients or prepare your own for best flavor.
- The crust can be swapped with a cauliflower crust to suit Trim Healthy Mama or Whole30 plans.
- For appetizer portions, bake the quiche in mini muffin tins or a small baking pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 487mg | 20% |
| Potassium | 529mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 55mg | 61% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
| Net Carbohydrates | 19g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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