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Rainbow Quiche with filling freezer instructions

October 6, 2006 by angelaskitchen 4 Comments

AK canning jar

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.

Printable recipe card for multiple batches of Rainbow Quiche Filling.

Printable freezer label for Rainbow Quiche Filling

Edited:  If making with a crust, I use my Gluten & Dairy Free Pie Crust for this recipe.

Rainbow Quiche

Angela Litzinger at test.angelaskitchen.com
Add leftover cooked ham, sliced grilled steak or chicken to quiche, if desired.
Print Recipe
Course brunch, dairy free, eggs, gfcf, gluten free, quiche, vegetarian
Servings 6

Ingredients
  

  • 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
  • 1 3/4 cup gluten and diary free unsweetened plain milk substitute we like almond in this
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • 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.

 

Filed Under: Broccoli, Dairy Free, Eggs, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, OAMC, Recipe, Veggies

Previous Post: « Canning: Basic Tomato Sauce
Next Post: Spicy Thai Pumpkin Soup »

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Trackbacks

  1. Weekly Gluten-Free Menu Plan - Breakfast says:
    August 26, 2013 at 10:41 am
    [...] Angela’s Kitchen: Gluten-Free, Dairy-Free Menu Angela is getting ready for her kids to go back to school by making and freezing Pumpkin Waffles and Carrot Cake Pancakes this week. She’s also making Apple Cider Muffins and Chocolate Zucchini Bread for breakfast this week. Don’t miss her other recipes for Cinnamon Apple Waffles, Baked Pancake Pie, Banana Pancakes, Gingerbread Waffles, Pizza Pancakes, Bacon Spinach Quiche Pie , and Slow Cooker French Toast Casserole. Other dinners at her house this week will be Turkey Sausage, Salmon and Sweet Potato Cakes, Chicken Sausage and Broccoli Quinoa, and Rainbow Quiche. [...]
    Reply
  2. Menu Plan Monday – September 9, 2013 | Start Gluten Free says:
    September 9, 2013 at 7:02 am
    [...] cooking plan for the week:  Rainbow Quiche and Chicken Marsala will both be making their way into my freezer this [...]
    Reply
  3. Menu Plan Monday – September 16, 2013 | Start Gluten Free says:
    September 16, 2013 at 7:06 am
    [...] cooking plan for the week:  Rainbow Quiche and Chicken Marsala will both be making their way into my freezer this [...]
    Reply
  4. Menu Plan Thanksgiving (GF) | Gluten Free Detroit Metro says:
    November 19, 2013 at 3:09 am
    [...] Rainbow Quiche w/Shredded Potato [...]
    Reply

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