Gluten-Free Vegetable Quiche
A light and flavorful crustless quiche packed with fresh vegetables and cheese, perfect for brunch or a healthy meal prep option that's naturally gluten-free.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 6 large eggs
- 1 cup milk (or almond milk for dairy-free)
- ½ cup shredded cheese (cheddar or Swiss)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
Optional toppings:
- Cherry tomatoes, halved
- Fresh basil leaves
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.Heat oil in skillet over medium heat. Sauté onion for 3 minutes.Add bell pepper and mushrooms; cook 5 minutes until softened.Stir in spinach until wilted (1-2 minutes). Remove from heat.In a bowl, whisk eggs, milk, salt, pepper, and thyme.Spread vegetable mixture in pie dish. Pour egg mixture over top.Sprinkle cheese evenly over surface.Bake 35-40 minutes until center is set and top is golden.Let cool 5 minutes before slicing.
Notes
- For dairy-free version: Use nutritional yeast instead of cheese
- Add ¼ cup gluten-free flour for a firmer texture if desired