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Savory Vegetable Quiche Recipe

April 2, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


Here’s a delicious, healthy and gluten-free recipe that’s perfect for your next gathering with family and friends. Enjoy!


Savory Vegetable Quiche

Prep Time: 35 Minutes
Bake Time: 30-35 Minutes
Cooling Time: 30 Minutes
Serves: 3-4


2 tablespoons grapeseed oil

1 medium onion, thinly sliced

2 cups broccoli, sliced into small spears

1 clove garlic, thinly sliced

1 cup thinly sliced mushrooms

¼ cup finely chopped sun-dried tomatoes (dry packed)

3 large eggs, whisked

4 ounces goat cheese

½ teaspoon sea salt

1 savory pie crust prebaked*


1.  Heat the grapeseed oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent.

2.  While the onion is sautéing, steam the broccoli until it is bright green. Add the steamed broccoli, garlic, mushrooms, and tomatoes to the onion, and sauté for 15 to 20 minutes, until the broccoli softens.

3.  In a large bowl, combine the eggs, cheese, and salt. Stir in the sautéed vegetables, then pour the mixture into the crust.

4.  Preheat oven to 350º. Bake for 30 to 35 minutes, until browned around the edges and cooked through. Let the quiche cool in the pan for 30 minutes, then serve.

*Savory Pie Crust Recipe

Prep Time: 10 Minutes
Bake Time: 12 – 15 Minutes
Cooling Time: 30 Minutes


1 ½ cups blanched almond flour

½ teaspoon sea salt

½ teaspoon baking soda

1 tablespoon minced scallions (white and green parts)

¼ cup grapeseed oil

1 tablespoon water


1.  In a large bowl, combine the almond flour, salt, baking soda, and scallions.

2.  In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

3.  Press the dough into a 9 ½-inch or deep-dish pie pan.

4.  Preheat the oven to 350º. Bake 12 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling with quiche ingredients.

~Courtesy of The Gluten-Free Almond Flour Cookbook by Elena Amsterdam

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