Gluten Free Quiche

This Gluten Free Quiche is an easy and delicious brunch recipe using gluten free frozen pie crust! It is also dairy free and soy free. I used ham and asparagus, but feel free to swap in the veggies and protein of your choosing!

Course Breakfast, brunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 334kcal

Author Mary Smith

Ingredients

1 Gluten Free 9" Pie Crust I like Wholly Gluten Free brand, found at Trader Joe's and many other stores!
5 eggs
½ cup Original Nut Pods or heavy cream if dairy is tolerated
½ tsp salt
¼ tsp pepper
1 tbsp olive oil
2 cloves minced garlic
1 shallot diced
1 cup diced asparagus
1 cup diced deli ham I like Applegate brand! You can also use cubed ham.

Instructions

Preheat your oven to 350. Let the frozen pie crust thaw on the counter for 10-15 minutes.
Combine the eggs, Nutpods, salt & pepper in a bowl and whisk well until combined. Set aside.
Heat the olive oil in a pan over medium heat. Add in the diced shallot and minced garlic. Saute for 2-3 minutes until fragrant.
Add in the diced asparagus and saute for an additional 3-4 minutes. Add in the ham and stir for 1-2 more minutes.
Put the pie crust on top of a baking sheet to make it easy to transfer. Add the asparagus/ham mixture to the pie crust and use a spatula to spread it out evenly.
Pour the egg mixture over top. Carefully transfer the filled pie crust to the oven and bake for 50-55 minutes. The egg should be set on top.
Let it cool, then slice and serve!

Notes

Keep an eye on the pie crust - if it starts to get too browned, cover the quiche with foil.

Feel free to add in 1/4 cup of dairy free or regular shredded cheese to the egg mixture, if desired.

This quiche can be stored in the refrigerator for up to 4 days.

Diced broccoli florets can be subbed for the asparagus.

To make this meat free, omit the ham and use extra asparagus or 1 cup diced broccoli.

Nutrition