Gluten Free Feta Quiche
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
182 kcal
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Course
Breakfast
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Cuisine
American, International
Gluten Free Feta Quiche
Description
The Gluten Free Feta Quiche combines a sweet potato base that acts as a naturally gluten-free crust with a mix of sautéed vegetables including baby bella mushrooms, zucchini, yellow onion, and spinach. The custard made from eggs and almond milk sets the quiche and binds the vegetables together. Baking the sweet potato slices first forms a sturdy yet tender crust, while the feta adds a tangy and salty note on top. The quiche bakes until the eggs puff and set, creating a firm but creamy center that cuts cleanly.
The texture presents a contrast between the slightly crisp edges of baked sweet potatoes and the smooth, rich custard mixed with soft vegetables and distinct feta crumbles. It offers a nourishing and elegant dish without any traditional flour-based crust, ideal for those avoiding gluten.
Serve this quiche warm or at room temperature, suitable for a light lunch or a brunch centerpiece. It pairs well with a simple side salad for a complete meal. Cooling slightly before slicing helps maintain the structure.
The recipe notes suggest practical storage methods: cover and refrigerate leftovers for up to 3-4 days and reheat gently either in a microwave or oven to maintain texture. Substitutions like other types of milk and cheese are possible for dietary preferences.
Ingredients
- 1 large sweet potato cut into ⅛th inch thick slices
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 small yellow onion diced
- 4 oz baby bella mushroom sliced
- 1 small zucchini sliced into ¼ inch quarter-moons
- 5 oz spinach bag
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 large egg
- ⅓ cup almond milk unsweetened
- ½ cup feta cheese crumbled
Instructions
- Preheat oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray.
- Add sweet potato slices around the base and sides (like a crust) around the greased pan, cutting some slices in half to fill gaps. Spray the sweet potatoes with additional nonstick cooking spray and bake for 22 minutes. Remove from the oven and let it cool for 5 minutes.
- Meanwhile, as sweet potatoes are in the oven, heat a large non-stick skillet to medium-high with the olive oil. Add in onion, sliced mushrooms, and zucchini. Saute for 3 - 4 minutes then add spinach and saute for 1 - 2 minutes. Remove from heat and set to the side to cool. Drain extra liquid from the pan.
- In a mixing bowl, whisk together eggs, almond milk, salt, and pepper.
- Evenly spread mushroom & spinach mixture on top of the baked sweet potato crust.
- Pour egg mixture over the top and sprinkle feta crumbles on top.
- Bake for 35 - 40 minutes, until the egg puffs up and sets. Cool for a few minutes before cutting.
Notes
- Cover cooked quiche with foil or store slices in airtight containers in the refrigerator for up to 3 to 4 days.
- Reheat leftovers in the microwave for up to 2 minutes or in a 350°F oven for 10 to 20 minutes until warmed through.
- Almond milk can be substituted with any plain, unsweetened milk such as 2%, whole, or skim milk.
- Feta cheese can be replaced with goat cheese or shredded mozzarella for a different flavor or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 193mg | 64% |
| Sodium | 423mg | 18% |
| Potassium | 416mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 8365IU | 167% |
| Vitamin C | 6mg | 7% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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