Vegetable Quiche

I hope everyone had a wonderful Christmas holiday and got to spend some quality time with their families. It is one of my favorite holidays and for something that takes so much preparation, it sure does go by fast once the day arrives. It was our first Christmas spent with our fur baby Lucia and my husband and I had so much fun! He sure does bring so much joy to our home.

Other than presents and Jesus, there is one other thing that is the center of the Christmas celebrations with our families, and that is breakfast. A big breakfast with everyone crowded around the table has been the start to my Christmas ever since I can remember. There are lots of foods I love for breakfast but a quiche is one of my absolute favorites. I love making quiche so I can eat it for breakfast throughout the week. It’s easy to reheat and it is so good!

The only problem with a quiche, is that most traditional quiche recipes call for a pie crust and milk. Since I have gluten and dairy intolerances, I created a quiche that is gluten free and dairy free. When I say dairy free, I mean cow’s dairy. I can digest small amounts of goat and sheep’s milk cheese so I did add a little of that to this recipe. Feel free to omit if you cannot digest this type of dairy well. It has your veggies, protein, and healthy fat, all perfect for a balanced breakfast!

  • 5 large eggs
  • 1 cup chopped fresh broccoli
  • 1/3 cup jarred roasted red peppers (chopped)
  • 1/4 of a small red onion (finely chopped)
  • 1/3 cup crumbled chevre cheese (sub Kite Hill plain cream cheese if dairy free)
  • 1/2 teaspoon ground pink salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup coconut milk

Preheat oven to 350 degrees. I use a gluten free pie crust that I get from Whole Foods for this recipe. I bake the crust according to the package directions.

You can also bake the quiche with no crust if you prefer. I’ve baked it both ways.

While the crust is baking, I chop all the veggies.

Whisk eggs in a medium size mixing bowl then add coconut milk, salt, pepper and nutmeg and whisk again.

After crust is finished baking remove from oven.

Add veggies to egg mixture then pour into pie crust (crust does not have to be cool for this step).

Crumble the chevre on top and bake for 20-25 minutes (depending on how done you prefer your eggs) at 350 degrees.

Quiche will keep in the refrigerator for up to one week.

I do not recommend freezing.

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