Vegetable Gluten-Free Quiche (Freezer Meals)

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I have many friends and relatives, including a close family member who is a celiac. So I’m always dreaming up delicious gluten-free recipes, like this BEST ever vegetable loaded gluten-free quiche that they can eat.

Just think light and flaky gluten free crust filled with cooked up veggies in a rich, creamy savory custard. All the yum!! What I love is that this simple vegetable quiche, is that it is equally great for easy entertaining, weeknight dinners and leftover lunch boxes as well as for breakfast and lunch. Just as delicious as this Gluten Free Fish Casserole.

Why You’ll Love This Recipe

• Make ahead – You can easily make two or three of these ahead of time and use them to feed a crowd. #winnerdinner.
• Great for various occasions – I tend to make 2 or 3 of these, refrigerate or freeze for the holidays. Brilliant for Mother’s day, Christmas, Thanksgiving, picnics and potlucks.
• Make it even easier – If you prefer, buy a gluten free pie crust from your grocery store and start with that.

Ingredients Notes

In this easy recipe, you’ll combine gluten free flour, seasoning, veggies and custard to make this delicious eat. Follow my tips on each ingredient for best results.

For the crust

• Gluten Free Flour – Just use your favorite gluten-free flour mix. These usually contain ingredients such as rice flour, tapioca starch and potato starch. The exact mixture will vary by brand.
• Butter. Make sure the butter is cold, as this helps keep the pastry flaky, helps keep it firm and easier to work with and helps prevent over mixing. I prefer salted butter.
• Optional seasoning – Italian seasoning is my favorite seasoning to add to the crust.
• Water – make sure this is ice cold water. I tend to add some ice to a small amount of water just before starting to make the crust.
• Oil – Use your favorite neutral flavored oil. I prefer using olive oil

For the filling

• Veggies – I used sliced mushrooms, sliced green onions and chopped frozen spinach (that has been thawed and completely drained of all liquid).
• Milk – Use whole milk for the best results.
• Eggs – I tend to use large eggs for this. If your eggs are small then I suggest using 4.
• Seasoning – Nutmeg is one of my favs, and salt to complete the flavor

How to Make Gluten-Free Quiche Step by Step

Get the complete ingredients list and instructions from the recipe card below.

Make the gluten free quiche crust

• Add the flour, dairy free butter, herbs and pulse in a food processor to a breadcrumbs consistency.
• Keep pulsing and add the iced water, 1 spoon at a time to bring the pastry together in a ball.
• Remove the pastry, wrap it in some plastic wrap film and refrigerate for 30 minutes.
• Preheat the oven to 350F / fan-assisted 160C / 180C / gas mark 4. Lightly grease a 28cm / 11inch pie dish and set aside.
• Roll out the gluten free pastry dough to about a 0.5 cm thickness and line the prepared dish with the pastry. Fix any holes and prick the bottom of the pastry with a fork.
• Place a layer of aluminum foil on the pastry and weight this down with some baking beans and bake blind for 15 minutes.

Make Veggie Quiche

• Remove pastry from the oven, remove the baking beans and foil and bake for a further 5 minutes.
• 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.
• Then add in the green onion / scallion and cook for a further minute, switch off the heat and stir in the defrosted spinach.
• Make the quiche filling by mixing together the milk, eggs, salt and nutmeg in a jug.
• Add the veggie filling into the pastry, top with the custard mix and bake for 30-35 minutes or until golden and lightly set.
• Remove, let cool and the filling set a little more, slice and serve.

Bintu’s Tips For Success

I really love switching things up in the kitchen. Here are some tips for easier cooking.

• Gluten-free pastry is crumblier, so roll carefully and patch any holes in the crust with pastry offcuts.
• Make sure the pie crust dough is cold before rolling as it is easier to handle as well help with the flaky pastry layers.
• No baking beans? You can use dried rice, dried beans or even popcorn kernels.
• Don’t skip the blind-baking step. It is necessary to keep the layer light and flaky (so the crust does not end up soggy).
• I really suggest you cook down the mushrooms and veggies, soften them, to reduce the liquid they will release and also really important to squeeze out all the liquid from the frozen spinach otherwise you will end up with a rather soggy quiche and tasteless custard. Trust me, I have made that mistake so you don’t have to.

Delicious Veggie Variations

This veggie tart is the a life saver because with a little imagination and a few variations you can customize it to your taste and budget. I suggest roasting or cooking the veggies ahead of time to otherwise they may be too hard, and to avoid a soggy quiche or a watery custard.

Even better if you use some left over roasted veggies in this. Some other options to add in include; roasted zucchini, roasted eggplant, chunks of roasted pumpkin or sweet potatoes, roasted bell peppers, steamed asparagus and steamed broccoli.

Storage

• Refrigerate – Refrigerate cooled quiche in an airtight container for up to 4 days.
• Freeze – Slice cooled quiche into individual servings, then wrap and freeze. Then simply move the servings needed to the fridge and allow to thaw overnight. 
• Make ahead and freeze unbaked – Just assemble uncooked quiche and freeze it, then bake from frozen.  

Serving Suggestions

This is a great meal by itself, but if you want to stretch it out a little bit, then feel free to do so with the suggestions below.

Instant Pot Steamed Broccoli as well as these sweet Instant Pot Glazed Carrots go well with it. I also love serving it with Cucumber Tomato Salad and my cool easy Spinach Salad and this super colorful Tomato Feta Salad.

More Gluten Free Recipes

If you like this recipe, then you will like these…

•  Mushroom Masala.
• Gluten Free Fish Casserole.
• 6-Ingredient Veggie Egg Cups 
• Gluten Free Instant Pot Salsa Chicken Wraps.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in a serving.

Thank you for reading my  Gluten-Free Veggie Quiche recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry.

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