Why make quiche?
Veggie packed quiche is the perfect size for dinner for two plus it leaves you with enough for lunch the next day. It’s great served chilled with a salad on a summer day or on a winter day with a bowl of soup and sweet potato fries.
Honestly, it’s one of my favorite picnic foods because it’s so transportable.
It’s also a fantastic dish for using up leftovers which is how this particular version came about in the first place.
Tips for making veggie packed quiche
- The crust may puff up a bit after it has been pre-baked. It’s ok if that happens. Don’t prick it with a fork like you would with regular pastry or the egg will seep through and stick to the pan.
- If the crust starts to brown before the filling sets, cover the edge with foil so it doesn’t burn.
- Give the quiche a gentle wiggle to check if the filling has set. If it wobbles, it’s not done!
Notes on the ingredients for gluten-free, veggie-packed quiche
Eggs are super important for this dish. They are so wonderful as a source of protein. I firmly believe that eggs taste better if they come from happy chickens. Look for ‘pasture-raised’ on the carton. This means that the chickens are actually outside and not simply packed into a shed like ‘cage-free’ chickens.
Almond flour is full of healthy fats and is naturally gluten-free. It can also help stabilize blood sugar and it can keep you feeling fuller for longer. However, it is on the pricey side. It can be a good idea to buy in bulk or online to cut costs.
Almond flour should be kept in the freezer to keep it as fresh as possible. If you have a cool, dry place to keep it that works too. If you do keep it in the freezer, keep in mind that it will probably clump together.
100% grass-fed butter is ideal for maintaining a healthy balance of hormones for PCOS. Grass-fed butter also has a higher nutritional value. Why am I recommending butter though if dairy is inflammatory and should be avoided on a PCOS diet? Butter is high in fatty acids which can aid weight loss. Yay!
Extra Virgin Olive Oil
Olive oil should come in a dark bottle to protect it from heat and light. Cold-pressed is ideal because heat can destroy the nutrients and flavor in the oil.
Garlic has so many health benefits! That being said, I’m not a huge fan of chopping garlic and having my hands smell of raw garlic. Feel free to use the minced garlic from a jar.
I used white onion in this recipe but really any color will work. Red and yellow onions are great too.
When buying sausage be careful that it doesn’t contain gluten or sugar. I like to use Italian sausage because it contains fennel seeds. Fennel seeds are anti-inflammatory and aid in digesting the fats in the sausage. A perfect combination!
You can buy prechopped kale in a bag and keep it in the freezer. This is convenient so you can save time and avoid waste.
Any type of tomato will work here. If you have half a beefsteak tomato to use up, this is the perfect recipe!
I used oregano because the flavor goes very well with the Italian sausage. Parsley and basil would also work well.
Salt and pepper
Pink Himalayan salt contains trace elements of a lot of minerals besides just sodium chloride so if you can use that. Freshly cracked black pepper has a much better flavor but regular ground pepper is fine too.
Quiche can be frozen for up to a month unbaked. If you bake it before freezing, it can be stored 1-3 months. Keep in the fridge for 2 days.
Gluten Free Veggie Packed Quiche
- 8" round pan
- Medium bowl
- Wooden spoon
- Chopping board
- Sharp knife
- Small bowl
- 1¼ cups almond flour
- 1 egg
- 4 tbsp butter melted
- 1 tbsp olive oil
- 1 clove garlic
- 1 white onion
- 2 Italian sausages
- 1 cup chopped kale
- 5 cherry tomatoes halved
- 4 eggs
- 1 tsp dried oregano
- salt and pepper to taste
- Preheat the oven to 375°F. Grease a round 8" non-stick baking pan.
- Combine the almond flour, egg and melted butter in a medium bowl. Transfer to the prepared pan.
- Press the mixture evenly into the pan. Make sure it is not too thick around the edges and that there are no holes.
- Bake for 10-12 minutes until it is lightly golden.
- Remove from oven and allow to cool while preparing the filling.
- Preheat the oven to 400°F. Chop the garlic and onion. Slice the Italian sausage.
- Heat a skillet over medium heat and add the olive oil. When the oil is hot, add the onion and garlic. Sauté until translucent, about 5 minutes. Add the sausage and cook until brown, about 7 minutes. Add the kale and allow to wilt.
- Distribute the onion, garlic, sausage and kale evenly in the prepared almond crust.
- In a small bowl beat the eggs with a fork. Add the dried oregano, salt and pepper.
- Pour the egg mixture into the crust. Gently shake the pan to make sure the egg has settled into all the air pockets.
- Arrange the 10 cherry tomato halves on the top of the quiche. Bake for 20 minutes until the egg is set and begins to brown on the top. If the crust is becoming too dark, cover it with aluminum foil to protect it.
- Slice into quarters and serve with sweet potato fries.