Gluten Free Veggie Quiche

It is so hot this weekend!  104 degrees here yesterday and today is supposed to be just as hot.  I’m not sure why, but even though it was super hot I really wanted to bake something.  It had been so long since I had baked and I was so bored after cleaning the house.

When I get bored I want to cook.  Cooking engages my brain, it smells good, it tastes good, and if I do it right, it looks good.  I’ve created something wonderful from just a few random forgotten ingredients in the fridge.  This quiche was no different.  Its the end of the week and I have odds and ends in the fridge that need to get used up.  Half a dozen eggs, a handful of spinach, a small bit of broccoli, the rest of this week’s onion.   Even a handful of mushrooms that would have gone bad in another day or two.

I’m not sure why these thrown together meals tend to be my favorite.  Maybe because they are works of inspiration?  I get to turn something almost ugly into something beautiful and delicious.  It’s not just cooking another dinner but instead, it spurs my creativity and urge to create beautiful things.  Like creating a work of art.  Does anyone else feel this way about cooking?

Making quiche is very simple.  Mix the crust ingredients together and press into a pan.  My crust was inspired by one from Cookie & Kate, I just added parmesan to mine.  It doesn’t have to be a cast-iron pan, but it does work really well for this.  You could just as easily use a glass 8×8 dish or a cake pan.  This crust needs to prebake before you add the egg and veggie mixture.  Don’t let it get too dark.  I probably cooked mine too long, but it turned out fine.

Cook your veggies in a pan on the stovetop until they are half cooked then set aside to cool.  In the meantime, you will crack 6 eggs into a bowl and whisk with salt, pepper and any other herbs you wish to throw in.  I used a bit of thyme.  Mix in the veggies and some shredded cheese then pour it all into your prebaked crust.

Top with sliced tomatoes and a sprinkle of cheese.  Mine baked at 350 for about 20 minutes, but you will want to cook it until the egg is firm when you shake the pan.

Allow the quiche to cool slightly to firm up and then slice and enjoy!  Top with sour cream, avocado and a sprinkle of fresh parsley or cilantro.

Gluten-Free Crust

• 2 cups almond flour
• 1/4 cup Parmesan cheese
• 3 cloves of garlic finely chopped
• 1 teaspoon dried thyme
• 1/3 cup olive oil
• 1-2 tablespoons water

Preheat oven to 325F.  Mix together dry ingredients first.  Make a well in the center and pour in the oil.  Stir until it starts to form a dough, then knead gently.  Add water until it comes together.  Press evenly into a cast iron pan making sure to go up the sides of the pan.  Bake 10-15 minutes or until the crust is light golden brown.  Remove from oven and allow to cool.

Egg Mixture

• 6 eggs
• 1 teaspoon dried thyme
• 1/2 teaspoon salt and 1/2 tsp pepper
• 4-5 broccoli florets, chopped
• 1/4 cup purple onion. chopped
• 2 cloves of garlic, chopped
• 5 baby bella mushrooms, chopped
• A couple handfuls of Spinach
• splash olive oil
• Salt and Pepper
• 1/2 cup shredded cheese (I used a pre-shredded Mexican cheese mix but any melty cheese will work)

While the crust bakes, cook the onion, garlic, broccoli and mushrooms in a skillet with a splash of olive oil until they are half cooked through.  Add the spinach and cook until its wilted but still bright green.  Set aside off the heat to cool.

When the crust is cooked turn the oven up to 350F.  Crack 6 eggs into a bowl and stir with a fork or whisk until well blended.  Add salt, pepper, and dried thyme.  Mix well.  Add the veggie mixture and shredded cheese.  Stir until well combined.  Pour into the crust and spread veggies evenly.  Top with slices of tomato and a sprinkle of shredded cheese.  Bake at 350F for 15-20 minutes or until the egg is firm when jiggled and the crust is browned.  Allow the quiche to cool for 5-10 minutes before slicing. This allows the inside to cool and firm up a bit for easier slicing.

Quiche stores really well.  You can put it covered in the refrigerator or freeze it in individual portions for a drool-worthy work breakfast or lunch.

If you make this recipe please let me know!  Tag me on Instagram at @shootsandrootsblog or link in the comments below!