Description
A rich and creamy gluten-free quiche with a flaky alternative crust, perfect for brunch or a light dinner. Filled with eggs, cheese, and customizable vegetables or meats.
Ingredients
- 1 gluten-free pie crust
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheese (such as Gruyere or cheddar)
- 1 cup cooked vegetables (such as spinach, mushrooms, or onions)
- 1/2 cup cooked meat (optional, such as bacon or ham)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Place the gluten-free pie crust into a pie dish and pre-bake for 10 minutes if needed.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg.
- Spread cooked vegetables and optional meat evenly over the crust.
- Sprinkle shredded cheese over the fillings.
- Pour the egg mixture over the top.
- Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can customize the fillings with seasonal vegetables or herbs.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat slices gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 190 mg
