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–+ servings
One whole quiche on an orange plate with a separate slice on a white plate

Whole New Mom - https://wholenewmom.com

Gluten-free Dairy-Free Quiche with Quinoa Crust

Course: Entree, Side Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, whole30
Keyword: dairy free quiche, gluten-free dairy-free quiche
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 205kcal
This Gluten-free Dairy-Free Quiche is loaded with Broccoli and Veggies in a Quinoa Crust. It's an easy make ahead meal that's sure to please!
Print Recipe

Ingredients

Crust:

  • 2 cups cooked quinoa (soaked and/or sprouted if possible. Note 1 cup dry = about 2 cups cooked)
  • 1 egg (beaten)
  • 2 tablespoons gluten-free flour (eg. oat, buckwheat, quinoa)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 1/4 - 1/2 teaspoon salt (I used 1/2 teaspoon for a saltier crust)
  • 1/4 teaspoon black pepper

Filling:

  • 2 cups broccoli (cut into small pieces - about 1-2” pieces)
  • 1 red bell pepper (finely chopped)
  • 1/4 teaspoon salt
  • 1/4 cup hemp milk (or other dairy-free milk)
  • 1/3 cup sun-dried tomatoes (finely chopped)
  • 1/4 white onion (diced)
  • 5 eggs

Instructions

  • Preheat oven to 375 and grease a 9” pie plate.
  • Mix all ingredients for the crust together.
  • Press crust mixture into pie plate.
  • Bake for 12-15 minutes.
  • Saute broccoli, bell peppers and onion in a cast iron skillet or frying pan in about a teaspoon of oil. (I saute each veggie separately as I like them cooked to different degrees. I cook my broccoli until the edges are just browned, pepper just slightly, so they still have some bite, about 1 -2 minutes, and onion until slightly browned.)
  • Place vegetables into the crust.
  • Beat together the eggs, milk, and salt in a bowl.
  • Pour egg mixture over veggies.
  • Bake 25-30 minutes, until an inserted knife comes out clean.

Notes

  • Milk: Use any dairy-free milk you like for this recipe. Regular milk can be used if you don't need to be dairy-free.
  • Sun-Dried Tomatoes: For sun-dried tomatoes, look for a brand with no added ingredients or make your own.
  • Mini Quiche Option: Make this quiche in a mini muffin tin or cut into squares after baking it in a baking pan.
  • Cauliflower Crust Option: You can substitute cauliflower rice for the quinoa and flour in the crust. Simply cook the cauliflower rice, squeeze out as much of the water as possible, add in the remaining crust ingredients and proceed.

Nutrition

Calories: 205kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 487mg | Potassium: 529mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 55mg | Calcium: 83mg | Iron: 3mg | Net Carbs: 19g