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Vegetable Gluten-Free Quiche
5 from 36 votes

Vegetable Gluten-Free Quiche

This Vegetable Gluten-Free Quiche features a pastry crust made from gluten-free flour and cold dairy-free butter, combined with Italian seasoning for subtle herb flavor. The filling includes sautéed mushrooms, spring onions, and well-drained spinach mixed with eggs, milk, salt, and nutmeg. The quiche is baked until the crust is golden and the filling is set, resulting in a savory dish with a tender crust and moist vegetable custard.

Prep Time
10 mins
Cook Time
1 hr
Servings: 6
Calories: 309 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: American

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
    Cup of Yum
  1. Add the flour, butter, herbs and pulse in a food processor to a breadcrumbs consistency.
  2. Keep pulsing and add the iced water to bring the pastry together in a ball.
  3. Remove the pastry, wrap it in some cling film and keep in the fridge for 30 minutes.
  4. Preheat the oven to 350F / fan assisted 160C / 180C / gas mark 4. Lightly grease a 28 cm / 11 inch pie dish and set aside.
  5. 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.
  6. Place a layer of foil on the pastry and weight this down with some baking beans and bake blind for 15 mins.
  7. Remove pastry from the oven, remove the baking beans and foil and bake for a further 5 minutes.
  8. 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.
  9. Then add in the spring onions and cook for a further min and switch off and mix in the defrosted spinach.
  10. Make the quiche filling by mixing together the milk, eggs, salt and nutmeg in a jug.
  11. Add the sautéd veggies into the pastry, top with the egg mixture and bake for 30-35 minutes or until golden and lightly set.
  12. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 309

% 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.