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Wife Mama Foodie

Making Healthy Taste Good

April 14, 2017

Simple Vegetable Quiche

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This simple vegetable quiche is easy to make and can be made ahead of time! It’s also gluten and dairy free, although you could easily use a store-bought crust or add some meat/cheese to suit your taste! 

Simple Vegetable Quiche | Gluten & Dairy FreeWhen I was younger, I’d look forward to parties and showers in hopes of snagging a slice of quiche. They seemed so “gourmet” that at the time I didn’t think I could actually make one myself. I visited a friend one day and she made a homemade quiche for lunch. I was so impressed that she made one and remember thinking she must have slaved away all morning to make this for me. When she told me how easy they were, I went out that week and bought the ingredients to make one myself. I used a store-bought crust, because baby steps 😉, and was pleasantly surprised when I took this beautiful pie out of the oven. It wasn’t hard to make at all!

I love quiche for the same reason I love pie—the crust! I love having a bit of flakey crust with each bite of sweet or savory filling. It’s such a simple dish too, yet can suffice as a complete meal. I included my gluten-free crust recipe below, but feel free to use your go-to crust recipe if you have one. I’m also lactose intolerant and make this without cheese, but if you eat dairy just stir a half a cup of your favorite cheese in with the eggs and you’ll be good to go!

Simple Vegetable Quiche | Gluten & Dairy Free
Simple Vegetable Quiche | Gluten & Dairy FreeI make quiche and frittatas regularly because they be made ahead of time and reheated easily. They’re also great for a crowd and easily customizable—substitute the ingredients in the filling with any veggies, meats, or cheeses you have on hand. 

Simple Vegetable Quiche | Gluten & Dairy FreeQuiche makes the perfect addition to brunch or is also delicious served with a side salad for lunch or dinner. Easter is this weekend, so for those of you who attend church on Sunday morning, you could make this Saturday night and pop it into the oven for a few minutes to warm it up when you get home from church and you have one dish finished and ready to go! 

I hope you enjoy it as much as we did! Don’t forget to tag #wifemamafoodie on social media so I can see your beautiful creations! Happy Easter, everyone! 

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Simple Vegetable Quiche


  • Author: Joscelyn Abreu
  • Yield: 8-10 servings 1x
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Description

This simple veggie quiche has a gluten-free crust and filled with fresh veggies, like asparagus and purple potatoes. Can easily be customized to use veggies you already have on hand.


Ingredients

Scale
  • 1 single pie crust (gluten-free recipe below. Can also use your favorite single pie crust recipe or deep-dish store-bought crust)
  • 1 tablespoon avocado, coconut, or other cooking oil
  • 1 medium onion, chopped
  • 1 medium potato of choice, peeled and sliced 1/8-inch thick (I used purple, but russet, sweet or fingerling potatoes will also work)
  • 1/2 bunch asparagus, ends trimmed and chopped into thirds, plus a few whole to decorate the top (about 1–1 1/2 cups. Can also use another veggie of choice, like mushrooms, spinach, peppers, zucchini, squash, etc.)
  • 2 cups baby kale, spinach, or other greens of choice, roughly chopped*
  • 1–2 garlic clove, peeled and minced
  • 7 eggs
  • 1/2 cup milk** (I used original unsweetened almond milk)
  • salt and pepper

Gluten-Free Crust:

  • 1 1/4 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
  • 1 tablespoon cane/coconut sugar or honey
  • 1/4 teaspoon salt
  • 6 tablespoons palm shortening or butter (if not dairy-free)
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar
  • 1–2 tablespoons ice cold water, if needed. Only use enough to make dough come together.

Instructions

Crust:

  1. Combine flour, sugar, and salt in a large bowl. Add shortening/butter and cut into the flour with a fork or pastry blender until mixture is crumbly and no large chunks of fat remain.
  2. In a small bowl mix together lemon juice/vinegar and egg. Add to the flour mixture and blend with a fork. If necessary, add cold water a tablespoon at a time until dough comes together. Careful not to add too much.
  3. Lightly grease a 9-10-inch tart pan or pie plate (I used a 10-inch tart pan.) Place dough between two pieces of parchment paper or plastic wrap and roll into a circle a little larger than your pan.
  4. Use the parchment paper to invert the crust into your pan. Press into the bottom and up the sides of the pan. Flip excess dough into the pan to double up the dough on the sides. This will reinforce the edge so that it holds together better when it’s sliced. If using a tart pan, a flat bottomed glass or measuring cup helps to press the crust evenly into the bottom and sides of the pan.
  5. Place finished crust into the fridge to chill while you prepare the filling.

Filling:

  1. Preheat oven to 350F. Place a large sauté pan over medium heat. When pan is hot, add onion and sauté until it begins to turn translucent. Add potato and continue to cook for 1-2 minutes. Add chopped & whole asparagus, greens, and garlic. Season with salt and pepper. Cook mixture just until the greens begin to wilt. Remove from heat.
  2. Crack eggs into a large bowl and beat with a whisk. Stir in milk and season with salt and pepper. Set aside. (If you eat cheese, you can add it in with the eggs. See notes below for details)

Putting it Together:

  1. Remove prepared crust from the fridge and place onto a baking sheet. Fill with sautéed veggies, reserving whole asparagus and a few potato slices to decorate the top.
  2. Pour egg mixture over veggies. If you used a smaller pie pan, you may not need it all. Decorate the top with reserved potatoes and asparagus.
  3. Place baking sheet into the oven and bake for 40-50 minutes, until center is just set. Allow the quiche to cool completely before removing it from the tart pan. Serves 8–10.
  4. If making ahead of time, place the cooled and covered quiche into the refrigerator overnight and right before serving place the covered quiche into a 300F oven for 15-20 minutes, just until heated.
  5. Serve warm or at room temperature.

Notes

*Can replace some of the veggies with chopped turkey, ham, bacon, etc.
**If not dairy-free, you can add 1/2 cup of your favorite cheese like gruyere, swiss, cheddar, etc.

  • Category: Gluten-Free, Dairy-Free, Vegetarian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

 

Filed Under: All Recipes Tagged With: asparagus, Brunch, Dairy Free, easter, Eggs, Gluten Free, Kale, no cheese, potato, Purple Potato, quiche, Spinach, spring, tart, Vegetable

Previous Post: « Simple Lemon Tarts
Next Post: Naturally Sweetened Swiss Meringue Buttercream »

Reader Interactions

Comments

  1. Karyn says

    April 22, 2019 at 8:02 pm

    Made this tonight and it was so delicious and beautiful that it will be my go-to dish for when company is coming over! Thank you so much for this gift!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 23, 2019 at 4:55 pm

      Aw, thank you for the kind words and encouragement, Karyn! I’m so glad you enjoyed it. Thank you for taking the time to let me know. Have a lovely week!

      Reply
  2. Olivia says

    October 6, 2018 at 11:28 pm

    This looks so delicious! I’m wondering if I could replace the shortening/butter with solid (not melted) coconut oil?

    Reply
    • Joscelyn | Wife Mama Foodie says

      October 7, 2018 at 12:49 pm

      Hi Olivia! Substituting coconut oil should be fine. It may cause the crust to be a little more crumbly, at least that’s been my experience using it in pie crusts, but it can be a 1:1 substitution. Let me know how it turns out if you give it a try!

      Reply
  3. Miranda says

    June 29, 2018 at 7:27 am

    Would be good to know how big/deep the pie crust is.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 29, 2018 at 7:45 am

      Hi Miranda, if you’re using pre-packages pie crust, look for a 9–10” deep dish crust. Deep dish is usually 1 1/2–2 inches deep.

      Reply
  4. Sarahi Cardenas says

    April 17, 2017 at 8:32 pm

    This looks so good that my mouth is watering!!! Will for sure try to make this soon!

    xoxo,
    Sc

    http://www.mademoiselleperrier.com/

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 17, 2017 at 8:39 pm

      Aw thank you, Sarahi!

      Reply
  5. Amisha says

    April 16, 2017 at 1:13 am

    Gorgeous Quiche, with all the vegetables! It is so healthy and a dish that can be stored for a couple of days too! Happy Easter to you and your family dear Joscelyn 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 16, 2017 at 1:35 pm

      Happy Easter to you my friend! Have a lovely Sunday!

      Reply
  6. cheryl says

    April 15, 2017 at 9:06 pm

    OMG this looks to pretty to eat!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2017 at 9:08 pm

      Aw thanks Cheryl!

      Reply
  7. Liz @ pumpkin & peanut butter says

    April 15, 2017 at 6:09 am

    This might be the prettiest quiche I’ve ever seen! Loving the veggies you used here too 🙂 Hope all is well Joscelyn!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2017 at 10:05 am

      Thank you sweet friend. I’m doing well. How have you been? Thank you for being so encouraging. It really means a lot to me! Happy Easter! xoxo

      Reply
  8. Nikki says

    April 15, 2017 at 1:20 am

    This looks so Yum, thanks a lot for sharing this dish.
    Sharis Berries Coupons

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2017 at 9:55 am

      Thank you Nikki. Happy Easter!

      Reply
  9. Laura | Tutti Dolci says

    April 14, 2017 at 7:20 pm

    This is such a pretty quiche and just perfect for Easter! Hope you and your family have a lovely weekend 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 15, 2017 at 12:32 am

      Thank you Laura! Have a lovely weekend friend!

      Reply
  10. Danielle says

    April 14, 2017 at 6:15 pm

    I love quiche. It is so easy to whip together. The purple potatoes really make it pop. I wish my local supermarket carried them. Great recipe that I can’t wait to try!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 6:27 pm

      Thanks Danielle! Happy Easter to you!

      Reply
  11. Sara Calinas says

    April 14, 2017 at 5:15 pm

    Mouth is watering just looking at the pictures! Thank you so much for sharing!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 6:27 pm

      Thank you Sara!

      Reply
  12. Jen says

    April 14, 2017 at 4:46 pm

    I have got to grow some purple potatoes! I’ve been wanting to, but this has convinced me. That dish looks incredible and since we have chickens I’m always on the look out for recipes to use up our eggs.

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 5:06 pm

      Yeah, purple potatoes are great. They’re so photogenic and tasty! Thanks for the encouragement!

      Reply
  13. Caitlin + Dani says

    April 14, 2017 at 3:55 pm

    What a great recipe! So happy that we found this before Easter.

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 5:07 pm

      Thanks Caitlin! Happy Easter!

      Reply
  14. Sheena says

    April 14, 2017 at 3:34 pm

    That looks delicious ❤️ I’m going to try it for Easter perhaps!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 5:08 pm

      Thanks Sheena! Have a wonderful weekend!

      Reply
  15. Lizzy says

    April 14, 2017 at 3:14 pm

    This looks so good!!!! i’ve never used a pie crust before with quiche but now I want to try!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 14, 2017 at 5:09 pm

      Thank you Lizzy! Have a great weekend!

      Reply

Trackbacks

  1. Cheddar Mushroom Asparagus Quiche & Gluten-Free Ghee Piecrust • The Bojon Gourmet says:
    May 28, 2018 at 11:17 pm

    […] for sponsoring this post! All opinions are my own. Shoutout to Joscelyn of Wife Mama Foodie whose beautiful vegetable tart inspired my asparagus styling […]

    Reply
  2. Easy Berry Turnovers - Wife Mama Foodie says:
    February 15, 2018 at 2:42 pm

    […] Simple Vegetable Quiche […]

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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