My husband says I can’t cook a meal under seven colors, so this yummy veggie filled Gluten Free Dairy Free Rainbow Quiche is dedicated to him! Love ya, hon!
I like to make up extra of the filling (double or triple or more it) whenever harvest season rolls around. When I am in a rush, I can thaw the veggie mix, toss in a pie crust (I keep extras in the freezer, too) or into a well oiled pie pan (for crustless egg bake). Then I can top with the cheese sub if we are rocking it that day, or skip the sub and simply use the egg and milk sub blend to top the veggies, bake and eat. Mmm…
And, yeah, you can skip the kale if you choose, but it really is delicious. I grow it in my garden and I have been seeing it at the health food co-ops, not at the big grocery stores except to decorate the deli counter. But, kale is an amazing, high in iron, wonderful green you should try if you can get it. We really love it sauted with lots of garlic. If you can’t find kale, replace with swiss chard or fresh spinach.
Hope you enjoy this easy-peasy and delicious quiche! Serve with a big salad for lunch or dinner, or with fruit and mini muffins for breakfast or brunch.
Filling freezer instructions: Multiply ingredients by the amount you would like to freeze. For example, buy and chop four times as much of the vegetables to make 4 filling packets. Saute each vegetable individually, then set in freezer in a bowl to cool. When cooled (but not frozen) divide each vegetable between quart sized freezer bags (in above example, you will need 4 bags to freeze four portions). Continue to cook and cool each vegetable until finished. When all veggies are in the bags, seal, and mix around contents. Open bags, remove as much air as possible, seal, label and freeze.
To use: Thaw and drain of extra moisture before using in quiche. Also makes a wonderful topping on pizza, baked sweet potato or regular potatoes, or as an omelet filling.
Edited: If making with a crust, I use my Gluten & Dairy Free Pie Crust for this recipe.
- one 9" cold gluten and dairy free unbaked pie crust, optional
- Veggie Filling:
- 1 to 2 tablespoons oil
- 1 small onion, diced (about 1 cup)
- 1 cup fresh mushrooms, diced
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 1 small yellow bell pepper, seeded and diced
- 1 cup fresh small broccoli florets
- 1 cup chopped kale, stems removed
- Add for quiche:
- 1 cup gluten and dairy free cheese substitute, optional
- 6 large eggs
- 1¾ cup gluten and diary free unsweetened plain milk substitute (we like almond in this)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 350 degrees F.
- In skillet heat oil, then sauté onions, mushrooms, and peppers until tender. Add broccoli and kale, sautéing in till broccoli and kale are tender and bright green in color. Remove from heat.
- Whisk eggs, milk substitute and salt together, then assemble quiche. Remove unbaked gluten free pie shell if using from refrigerator or freezer and place on a baking sheet. Fill pie crust evenly with vegetable mixture. Top vegetables with dairy free cheese substitute, if using, then pour egg mixture over cheese sub and veggies.
- Bake quiche in preheated 350 degree F oven for 45 to 50 minutes or until egg is set. Let stand 10 minutes before cutting.