Traditional quiche is made with a pastry crust and is filled with eggs, milk, cheese, meat and vegetables. Over the years, I have attempted to adjust certain recipes so they fit in with my whole food, gluten-free and dairy-free lifestyle.
When I set out to make a new quiche recipe, I knew I wanted it to be:
- gluten-free
- dairy-free
- packed with veggies
- very tasty
- easy to make
- nutrient-dense
I was so excited by this gluten-free quiche recipe when I first made it that my poor husband had to sit and endure my taking photos of it from every angle. It was pure recipe creation perfection and genius (if I do say so myself). I loved it so much I knew it had to go into the UnDiet Cookbook, too.
I went non-traditional with the crust, using millet. Overall, this is a lovely gluten-free veggie quiche that can be an excellent, protein-rich part of a seasonal meal.
Crust Options
I am rather fond of the millet crust, however, if you’d like something more traditional you could try:
Veggies and Fillings for Gluten-Free Veggie Quiche
I made great use of local veggies in this recipe, and I encourage you to use either what you have in your area or what you can grow, as a lot of you are talented gardeners. This is a flexible recipe and as long as you have 3–4 cups or so of chopped veggies, this will turn out delicious. Leftover steamed or roasted veggies work well, too.
You are welcome to add a cooked animal protein (meat or fish) to the quiche, and while I’ve included some raw sheep cheddar here, this is completely optional.
Herbs and Spices for Gluten-Free Veggie Quiche
Load up on those herbs and spices, too – either dried or fresh! Try:
Other flavours like nutritional yeast and seaweed are fun to play with. If you choose to use fresh herbs, wilt them a little in step 5 of the recipe below.
Can I Make This Gluten-Free Veggie Quiche, Vegan?
There is a vegan version in the UnDiet Cookbook using blended firm tofu you could try. Chickpea flour and water can also work as an ‘eggy’ batter.
Here is my Gluten-Free Veggie Quiche!
- 1/2 cup millet, soaked 2-4 hours
- 1 cup water
- 2 Tbsp olive oil, plus a little more for greasing the pie plate
- 1/2 cup chopped red onion
- 1/2 red pepper, chopped
- 1/2 cup sliced mushrooms
- 1 small tomato, deseeded and chopped
- 1 cup spinach, chopped
- 4 free range farm fresh eggs
- 1/4 cup sheep milk cheddar, cut into 1/2 inch cubes (optional)
- sea salt to taste
- Preheat oven to 350 degrees.
- In a pot, cook millet in 1 cup of water – about 15-20 minutes until grain is soft and water is absorbed.
- Allow grains to cool slightly.
- In a pan, heat oil on medium heat and sauté onions, red pepper, mushrooms and tomato for about 5–10 mins, until soft.
- Add the spinach to the pan and mix until wilted.
- In a mixing bowl, beat together the 4 eggs.
- Add the cooked veggies (and optional cheese, if using) to the egg mixture along with a pinch of sea salt.
- Gently press the cooled millet into a well-oiled pie plate to form the pastry crust.
- Pour the egg mixture in. You have the option here to get fancy and layer with tomatoes or something on top to make it extra pretty.
- Place in the oven and bake for 15–20 minutes until firm in the middle and grains on the sides are a slightly darker yellow, almost brown.
- Allow to cool, then cut into beautiful slices.
- Prep Time: 25 mins
- Cook Time: 40 mins
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Meghan Telpner
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