Vegetable Gluten-Free Quiche
User Reviews
5
Vegetable Gluten-Free Quiche
Description
The recipe begins by preparing a gluten-free crust from flour, dairy-free butter, Italian seasoning, and cold water, pulsed into a ball and chilled. The crust is rolled out and baked blind to ensure a firm base. Meanwhile, mushrooms and spring onions are sautéed until softened, then combined with thawed, drained spinach.
The vegetable mixture is mixed into an egg and milk custard seasoned with salt and nutmeg, then poured into the pre-baked crust. Baking continues until the filling is set and the crust has a light golden color. The quiche balances a tender crumbly crust with a creamy, flavorful vegetable filling.
This quiche can be served on its own or accompanied by steamed vegetables or salads for a complete meal. Its gluten-free and dairy-free crust option caters to specific dietary preferences.
The notes suggest the quiche contains 8 Freestyle SmartPoints per serving, and pairing suggestions include steamed broccoli, glazed carrots, cucumber tomato salad, or spinach salad for side dishes.
Ingredients
Gluten-free Crust Ingredients:
- 1 1/3 cups gluten free flour 200g
- 1/2 cup dairy-free butter cold, 100g
- 1/2 tsp Italian seasoning
- 3 tbs water ice cold
- 1 tbsp olive oil
Quiche Filling Ingredients:
- 2 3/4 cups mushroom sliced
- 4 spring onions scallion sliced
- 2 1/2 cups spinach thawed and drained of all liquid, 200g, chopped, frozen
- 1 cup milk 200ml
- 3 egg
- salt to taste
- 1/2 tsp ground nutmeg
Instructions
Instructions
- Add the flour, butter, herbs and pulse in a food processor to a breadcrumbs consistency.
- Keep pulsing and add the iced water to bring the pastry together in a ball.
- Remove the pastry, wrap it in some cling film and keep in the fridge for 30 minutes.
- Preheat the oven to 350F / fan assisted 160C / 180C / gas mark 4. Lightly grease a 28 cm / 11 inch pie dish and set aside.
- Roll out the pastry to about a 0.5 cm thickness and line the prepared dish with the pastry. Fix any holes with pastry offcuts and prick the bottom of the pastry with a fork.
- Place a layer of foil on the pastry and weight this down with some baking beans and bake blind for 15 mins.
- Remove pastry from the oven, remove the baking beans and foil and bake for a further 5 minutes.
- Whilst the pastry is baking, heat the oil in a frying pan and sauté the mushroom for about 5-10 minutes or until cooked down.
- Then add in the spring onions and cook for a further min and switch off and mix in the defrosted spinach.
- Make the quiche filling by mixing together the milk, eggs, salt and nutmeg in a jug.
- Add the sautéd veggies into the pastry, top with the egg mixture and bake for 30-35 minutes or until golden and lightly set.
- Remove, let cool and the filling set a little more, slice and serve.
Notes
- This gluten-free vegetable quiche can be served as a standalone meal or with side dishes like steamed broccoli or glazed carrots.
- The quiche contains 8 Freestyle SmartPoints per serving, useful for dietary tracking.
- Ensure the spinach is thoroughly drained to avoid excess moisture in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 258mg | 11% |
| Potassium | 443mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 7839IU | 157% |
| Vitamin C | 5mg | 6% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
