This easy quiche recipe {gluten free, vegetarian, low FODMAP option} with veggies is so versatile and delicious! You can make it with whatever vegetables and cheese you have on hand. Serve it with fresh fruit for breakfast, or a side salad for lunch or dinner~everyone will approve!
Wondering what to serve for dinner tonight? Or maybe breakfast tomorrow?
This easy quiche recipe with veggies {you pick!} & cheese {your choice!}, 100% fits the bill!
I adapted the recipe from one of my ALL TIME favorite vegetarian cookbooks, Mollie Katzen’s Moosewood Cookbook.
And, many years later, the cookbook AND my gluten free adaptation of this easy quiche recipe, are still my favorites.
My best friend gave me a copy, waaaaay back, when I was at San Diego State studying nutrition.
How is quiche made?
It’s quite simple. Promise.
Especially if you “cheat” a little, and use a pre-made gluten free crust like I do.
Or, you could go “naked” and turn it into a crustless quiche 🙂
But, to make this easy quiche recipe, you simply…
- Place your pie crust on a baking sheet.
- Spread grated cheese on top of crust.
- Saute your veggies, then spread them over cheese.
- Blend egg/milk mixture & pour over crust/cheese/veggies.
- Bake. And, your quiche is ready to eat!
Go ahead & clean out the fridge~you can make this easy quiche recipe with whatever cheese & veggies you have on hand! Here are just a few delicious combinations to try…
- Cheddar cheese + Broccoli
- Mozzarella + Tomatoes
- Feta Cheese + Bell Peppers
- Gouda + Spinach
Easy Quiche Recipe w/ Veggies
Ingredients
- 1 {gluten free } pie crust, i.e. Whole Foods brand
- 1 1/2 cups grated cheese, i.e. Gruyere
- 1 tbsp butter, or olive oil
- 1/2 large onion*, finely chopped
- 1 cup chopped fresh asparagus*, ~ 14 spears cut into 1-in pieces
- 4 large eggs
- 1 1/2 cups milk*
- 3 tbsp gluten free flour, i.e. sorghum or rice flour
- 1/4 tsp salt
- 1/4 tsp dry mustard powder
Instructions
- Preheat oven to 375 degrees F, and place unbaked pie crust on a baking sheet. Spread grated cheese on top of crust.
- Heat a skillet over medium high heat. Add butter, onion, and asparagus. Saute for ~3 minutes, or until onion is translucent. Spread sauted veggies on top of grated cheese.
- Blend eggs, milk, flour, salt, and mustard, in a blender until well combined. Pour mixture over cheese and veggies.
- Bake in oven for 40-45 minutes. Check quiche after 30 minutes. If crust is browning, cover it with aluminum foil to finish baking. Quiche is ready when it’s solid in the center when jiggled.
Video
Notes
- Any low FODMAP veggie(s) in place of asparagus. Ideas include bell peppers, tomatoes, green beans, broccoli (heads), & zucchini.
- Use green onions or leeks (green part only) in place of onions.
- Use lactose free milk in place of regular milk.
- Cheddar cheese + Broccoli
- Mozzarella + Tomatoes
- Feta Cheese + Bell Peppers
- Gouda + Spinach
Nutrition
To round out your meal, serve a slice of this yummy, easy quiche with fresh fruit for breakfast, or a side salad {Arugula + Tomatoes + Avocado + this homemade caesar dressing is delicious!} for lunch or dinner.
Enjoy!!!
Let’s Chat!
Have you made quiche before? Do you make your own crust, or do you “cheat” like me? What are your fave quiche fillings? What else would you serve with this for an easy meal???
