Gluten Free Harvest Roasted Veggie Quiche!
I cant believe I have never posted a quiche recipe before! Fall seemed like the perfect time to debut a recipe for the first time.
The key to a really good quiche is making sure the custard filling is nice and creamy & to avoid over baking so it doesn't dry out. The fillings that you can add are countless!
For today I went with a meat free recipe- and roasted up some of our favorite fall veggies. If you enjoy goat cheese I highly recommend sprinkling that into each quiche before placing them in the oven.
Tips for making this recipe vegan: If you are able to get your hands on “just egg” vegan egg replacer it should work beautifully in place of the eggs in this recipe. For the heavy cream I would sub in Silk’s vegan heavy cream replacement or coconut cream could also work.
Lets talk Pie Crust Options!
I have a number of them… and I also have a suggestion if you aren’t in the mood to make your own but need to stick to gluten free!
Both base and plus members have access to my two favorite options:
Pillsbury Copycat Pie Crust Recipe (Gluten/Grain/Egg/Dairy Free)
Extra Flaky Patee Brisee Pie Crust (Gluten & Dairy Free)
If you are a plus member and have additional dietary restrictions then you also have available:
(All 3 of these crusts are located in the same post- so you’ll just need to scroll through until you find the one you want!)
Nut Free Coconut Flour Pie Crust
Any of these recipes will work! The keto pie crust out of all of them is a little bit more difficult to work with (it can be crumbly).But I do think its still doable. Especially if you are willing to use some starch (tapioca,arrowroot, potato or cornstarch) to roll it out.
I wish that there were more gluten free pie crusts available in stores. Especially in a box (rather than pre-rolled). I have been really pleased with Wholly Gluten Free Frozen Pie crust shells every time I have used them. They turn out really nice and flaky! For this recipe you can let the pans thaw and then flip the crust out onto a sheet of parchment. I would just gather the dough into a ball and roll it out using a touch of gluten free all purpose flour or a little starch! If you go this route and want to make the recipe as I have it written you’ll need 2 pie tins total.
This quiche freezes beautifully. Just allow it to cool fully after baking and then wrap it up well with ceran wrap before freezing. I typically reheat them by popping them out of the tin pie pans and putting them in the microwave until warm. I imagine they could be warmed up in the oven as well.
Gluten Free Roasted Harvest Veggie Quiche
Ingredients
- 1 cup Chopped Carrots
- 10 oz/ 2 1/4 Cups Butternut Squash Cubed (Fresh or Frozen)
- 10 oz/ 2 1/4 cups Sweet Potato Cubed (fresh or frozen)
- 1 Large Red Onion Sliced
- 1/4 Cup Olive Oil (Or other oil of choice)
- 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Tsp Dried Rosemary
- 1/4 Tsp Dried Sage
- 1 Tsp Garlic Powder
- 6 large Eggs
- 3/4 Cup Heavy Cream (Coconut Cream or Silk Vegan Heavy Cream are great dairy free subs)
- 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- Optional: 2-4 Ounces crumbled Goat cheese to sprinkle on top during assembly.
- 1 Batch Pie Crust (If you purchase store bought this will the equivalent of 2 rolled out crusts. If making the crust I recommend my Gluten Free Extra Flaky Patee Brisee Pie Crust OR my Gluten Free Pillsbury Copycat Pie Crust Recipe.
- Optional: 2-4 Ounces crumbled Goat cheese to sprinkle on top during assembly before baking.
Instructions
- Make pie crust of choice & chill in the fridge (wrapped up to prevent it from drying) Or start thawing out store bough crust.
- Preheat oven to 400 degrees. Place all the veggies (Except for the onion) and their oil and seasoning on a small roasting pan. Roast for 30 minutes. Add the onion to the pan stirring well and roast another 15-30 minutes until preferred doneness. Remove from oven to cool.
- Roll out the crust and fill 6 mini tin pie pans that are 5 inches in diameter. I recommend cutting 7 inch In diameter circles (using a 7 inch wide bowl works well) to neatly fit into the 5 inch tins.
- Make the custard: Add the eggs, cream, salt and pepper to a blender. Blend on high for 30-60 seconds.
- Divide the roasted veggies among the 6 prepared pie crust filled mini pie pans. Pour the egg custard into each one filling almost to the top. Sprinkle on goat cheese if using.
- Place into the oven for 22-23 minutes until the custard has set/cooked through and the edges are golden brown! *Note overbaking will dry out the quiche!
- Serve Warm! Store leftovers In the fridge or freezer for another day.
Notes
*To save time feel free to use frozen- pre cubed Butternut Squash and Sweet potatoes! I purchased mine from Aldi. Their 10 ounce bags are the perfect quantity for this recipe!
