Gluten Free Quiche With Garden Veggies

Making a gluten-free quiche is a great way to use up that pile of veggies from your garden or CSA. Plus, it’s delicious! Even if you’re not sensitive to gluten, this quiche recipe is sure to please and the crust is SO easy to make! 

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!

*Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

What I Love About My Quiche Recipe:

The best thing about this gluten-free quiche (besides the fact that it’s DELICIOUS) is that it requires very few ingredients to keep on hand, which means I can whip one up at any time.  All you’ll need are a few staples and the rest, comes in fresh from your garden, local CSA or Farmer’s Market!

If you don’t have your own chickens for fresh eggs yet, definitely read my Beginner’s Guide on How to Care for Chickens for tips on how to get started! Once you have fresh eggs you can make fun stuff like Fermented Eggs and even Water Glassed Eggs.

How my gluten-free quiche is different:

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!

The good news is that this recipe is meant to work for YOU. You can use pretty much any veggie you happen to have on hand. 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!

Gluten-Free Quiche with Garden Veggies Recipe:

Ingredients

• 3 cups frozen hash browns (thawed)
• 1 Tbsp grass-fed butter, ghee, or lard
• 8 oz Mozzarella cheese (shredded) – I get mine from Azure Standard
• 4 strips of bacon (organic, pasture-raised)
• 1-2 cups of vegetables (your choice! I like kale, bell peppers, onions, garlic, cherry tomatoes, etc.)
• 1 dozen eggs (organic, pasture-raised)
• 1/4 cup milk (grass-fed and raw if possible)
• 2 Tbsp fresh herbs (chopped) – optional
• 4 oz goat cheese (crumbled) – optional
• 2 oz parmesan cheese (shredded) – optional

How to make it

Step 1: Prepare the gluten-free crust

Start by firing up your oven to 375 degrees. While it’s preheating, grease your quiche dish with butter, ghee or lard. Then, add the hash browns, press them down firmly, and top with 1/3 of the shredded mozzarella cheese. Place it in the oven (if it’s still preheating that’s fine!) for 10-15 minutes while you’re prepping the filling.

Step 2: Prepare the quiche filling

Fry up some bacon, 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 the milk. If you have fresh herbs in your garden, chop them up & throw in the mix for an extra punch of flavor. Dried herbs work, too! Season with salt and pepper.

Remove the quiche dish from the oven (the cheese should be melted by now) and sprinkle with some goat cheese (Optional, but highly recommended! I do this ~50% of the time). Then, top with 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.

Step 3: Bake the quiche

Place the quiche dish on a baking sheet to catch anything that happens to bubble over and transfer it to the hot oven. Bake uncovered 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!

Let the quiche rest for 5 minutes to cool slightly and firm up. Slice into 6 slices and enjoy!

Other Homestead Recipes You’ll Love:

• Roasted Swede Soup with Chickpeas
• Cooking a Rooster 101: Wild Rice with Roasted Mushrooms
• Garden Fresh Rhubarb Crumble (Gluten Free!)
• Homestead Refried Beans
• 5 Winter Tasks Every Gardener Should Do

Gluten Free Quiche With Garden Veggies

Katie Krejci, MS, RD, IFNCP

A gluten-free quiche that is easily customizable to whatever veggies you have available from your garden or CSA!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 3 cups Hash browns (thawed)
• 1 tbsp Butter, ghee or lard
• 8 oz Mozzarella cheese (shredded)
• 4 Strips Bacon Pasture-raised, organic
• 1-2 cups Veggie of your choice (chopped) Kale, bell pepper, onion, garlic, cherry tomatoes, etc.
• 1 dozen Eggs (whisked) Pasture-raised, organic
• 1/4 cup Milk Grass-fed, organic
• 2 Tbsp Fresh Herbs (chopped) (Optional)
• 4 oz Goat cheese (crumbled) (Optional)
• 2 oz Parmesan (shredded) (Optional)

Instructions

 

• Preheat oven to 375 degrees.
• Grease your quiche pan with 1 Tbsp butter, ghee or lard.
• Add hash browns to quiche pan, press down and sprinkle 1/3 of the mozzarella cheese on top. Bake for 10-15 minutes while prepping the filling.
• Fry the bacon in a skillet, then set aside and chop.
• Lightly pan-fry the chopped veggies in the same pan with the bacon grease. If you are not using bacon, then add another 1-2 Tbsp of butter, ghee or lard to cook the veggies in.
• Remove the quiche pan from the oven. Sprinkle in the goat cheese (if using), and then top with cooked bacon & veggies.
• Whisk together 1 dozen eggs and 1/4 cup of milk. Season with salt & pepper, and herbs (if desired).
• Gently pour the egg mixture into the quiche dish and give it a little "jiggle" so that everything settles.
• Sprinkle the remaining mozzarella cheese on top and finish with parmesan cheese (if desired).
• Bake for 35-40 minutes.

Notes

Tip: 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!

 

Some of my favorite veggie 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!

Keyword eggs, Gluten-Free, Quiche, Vegetable

Did you try my recipe?Let me know how it was!

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