Name: Simple Vegetable Quiche
Ingredients: 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; 1 1/4 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour); 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.

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:

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.
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.
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.
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.
Place finished crust into the fridge to chill while you prepare the filling.

Filling:

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.
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:

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.
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.
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.
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.
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