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Gluten Free Vegetable Quiche

Prep Time:

1 1/2 hours

Cook Time:




About the Recipe

Great way to use up leftover takeout rice. Switch up the vegetables to whatever you like and is in season!


Rice and Quinoa Crust
Olive oil spray
1 ½ cups cooked and cooled rice (either white or brown)
½ cup cooked and cooled quinoa (rinsed well before cooking)
½ cup grated Parmesan cheese
1 egg white, lightly beaten
½ tsp salt
¼ tsp black pepper


5 large eggs
½ cup half and half or heavy cream
1 teaspoon salt
½ teaspoon black pepper
2 cups cooked and cooled broccoli florets
8 ounces sliced cooked and cooled mushrooms
1 ¼ cups grated cheddar cheese
Sliced tomatoes


Preheat the oven to 375°F

Make the crust

1. Coat a 9-inch pie pan or 8-inch springform pan (lined with aluminum foil) with olive oil cooking spray
2. In a large bowl, mix the rice, quinoa, salt, pepper, and cheese to combine
3. Add the egg white and mix well (the mixture should hold together when you squeeze it in your hands)
4. Press the mixture evenly into the bottom and up the sides of the pan to ¼-inch thickness (use a ¼ measuring cup to help you)
5. Par-bake to “set” the crust, 10 to 12 minutes. Cool completely

Make the quiche
1. In a large bowl, whisk together the eggs, half-and-half, salt, and pepper to combine
2. In a separate bowl, mix the broccoli, mushrooms and cheese together, place into the cool crust and arrange the tomatoes on top
3. Slowly pour the egg custard mixture over the vegetables
4. Bake until the custard is set but slightly jiggly in the very center, 35 to 40 minutes. If the crust is browning too much, tent the pie with foil
5. Cool at least 15 minutes before serving

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