Print

Easy Gluten-Free Brunch Quiche Recipe with Roasted Vegetables

gluten-free brunch quiche - featured image
Print Recipe

A quick and easy gluten-free quiche packed with caramelized roasted vegetables and a fluffy egg base, perfect for brunch or any cozy morning.

Ingredients

Scale
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 6 large eggs, room temperature
  • 1 cup whole milk or unsweetened almond milk
  • 1/2 cup shredded sharp cheddar cheese (or feta)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme or fresh, chopped
  • Freshly ground black pepper, to taste
  • Optional: 1/4 cup cooked bacon bits or sausage crumbles
  • Optional: Fresh herbs like parsley or chives for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper on the baking sheet. Spread them out evenly.
  3. Roast the vegetables for 20-25 minutes, stirring halfway through, until tender with golden edges and caramelized aroma.
  4. Reduce oven temperature to 350°F (175°C). While veggies roast, whisk together eggs, milk, garlic powder, thyme, and pepper in a mixing bowl until smooth and slightly frothy.
  5. Let the roasted vegetables cool for a few minutes, then spread them evenly in your quiche dish.
  6. Sprinkle the shredded cheese over the vegetables. If using, scatter cooked bacon or sausage evenly over the cheese.
  7. Pour the egg mixture gently over the vegetables and cheese. Give the dish a gentle shake to help the filling settle.
  8. Bake the quiche for 35-40 minutes until set in the middle but still slightly jiggly and the top is lightly golden.
  9. Let the quiche rest for 10 minutes before slicing to allow the filling to set.

Notes

Roast vegetables first to reduce moisture and add caramelized flavor. Use room-temperature eggs and milk for best texture. Let quiche rest before slicing to prevent oozing. If quiche is too wet, roast veggies longer or pat dry before adding. Toothpick test at 30 minutes helps check doneness.

Nutrition

Keywords: gluten-free, quiche, brunch, roasted vegetables, easy recipe, dairy-free option, low-carb, vegetarian option

Find it online: https://atomicbite.com/easy-gluten-free-brunch-quiche-recipe-with-roasted-vegetables-to-impress/