Gluten Free Quiche With Garden Veggies

Do you have a pile of veggies from your garden or CSA and you’re looking for a great gluten free quiche recipe to dump them all in? Have you been avoiding quiche entirely because you’re sensitive to gluten?

You came to the right place. This recipe is an absolute staple in our house and a definite crowd pleaser.

In this recipe, I’ll share my favorite veggie combinations plus my secret weapon for the BEST quiche you’ll ever have. Follow along with my step-by-step instructions and I’m sure your mouth will be watering by the end.

Let’s get cooking!

What I Love About This Quiche Recipe:

The best thing about this gluten free quiche that it requires very few ingredients to keep on hand, which means I can whip one up at any time.  The only staples that you’ll need are a bag of shredded mozzarella cheese and hash browns (both of which freeze really well). The rest, comes in fresh from your garden, CSA or Farmer’s Market! If you don’t already have your own chickens, definitely read more about raising chickens here to get started.

How this quiche recipe is different than the rest:

Quiche is traditionally made with a wheat flour crust, which means it’s been off the menu for those who are gluten free (myself included). Not anymore! My gluten-free hash brown crust provides incredible flavor and texture. Honestly, I prefer it over a flimsy crust anyway!

This recipe is meant to work for YOU. You can use pretty much any veggie you happen to have on hand from your garden or local CSA. Try new combinations and share your favorites with the rest of us in the comments below.

Some of my favorite combinations are:

• Cherry tomatoes onion & kale
• Broccoli, red bell pepper & garlic
• Bacon, kale & onion
• Green beans, mushrooms & garlic
• You really can’t go wrong here!

If you really want to get fancy…

Add some goat cheese & parmesan cheese to your ingredient pile (I’ll show you how to include these below!)

Did I mention bacon yet!? This is my secret weapon. You pretty much have to add bacon…

Let’s get cooking!

Start by firing up your oven to 375 degrees.

While it’s preheating, grease your quiche dish with butter, ghee or lard and then add the hash browns, press them down and finish with a sprinkle of mozzarella cheese.

Throw it in the oven (yes, it’s still preheating – that’s totally fine!) and just let it go while you’re prepping the filling.

Fry up some bacon (not entirely necessary, but heavily encouraged), set aside, then add your veggies to lightly pan-fry in that delicious bacon grease. Tonight I’m using garlic, onion and cherry tomatoes – YUM!

Chop up the bacon while the veggies are simmering away.

Whisk up a dozen eggs with a splash of milk. If you have fresh herbs in your garden, chop them up & throw in the mix for an extra punch of flavor. Season with salt and pepper.

Pull out your hash brown crust (the cheese should be melted by now) and sprinkle with some goat cheese if you have it laying around (If not, that’s ok; I use it maybe 50% of the time). Then, sprinkle in the pan-fried veggies & chopped bacon and spread evenly.

Lastly, gently pour in the egg mixture and give the quiche pan a little jiggle to make sure it all settles.

Finish by sprinkling the remainder of the mozzarella cheese over the top. If you have parmesan cheese on hand, throw this on here too; it is an excellent touch and creates a nice caramelization on top.

Place your quiche dish on a baking sheet to catch anything bubbling over and transfer to the oven.

Wait for 35-40 minutes, then give it the “jiggle test” to make sure that it’s done. If it still seems “watery” in the middle, give it another 5 minutes. If it’s firm, then it’s done!

Other Recipes You’ll Love:

• Roasted Swede Soup with Chickpeas
• Garden Fresh Rhubarb Crumble (Gluten Free!)
• Homestead Refried Beans (Plus, Canning Tips!)