Roasted Vegetable Cheddar Quiche
Gluten-free roasted vegetable cheddar quiche.
Karina's Roasted Vegetable Cheddar Quiche Recipe
I know what you're thinking. What do I do with a bowl of leftover roasted vegetables? Make a flourless gluten-free quiche, Darling. Forget the crust. You won't miss it. This little lovely is savory and perky all on its own. Lower in carbs. So what's not to love?
Ingredients:
2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
4 oz. aged Cheddar cheese, grated
4 organic free-range eggs, beaten
1/2 cup light cream, Half and Half Cream (or non-dairy sub)
A pinch of nutmeg
A pinch of Old Bay Seasoning
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley
Instructions:
Pre-heat the oven to 375ºF. Lightly oil a 9-inch glass pie plate
.
Pre-heat the oven to 375ºF. Lightly oil a 9-inch glass pie plate
.Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables.
In a large 4-cup Pyrex measuring cup,
or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula
to make sure the custard mixture sneaks in to all the nooks and crannies.)
or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.)Press the cute little halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown.
Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.
Serves 4 for dinner; 5-6 for lunch - light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.
Recipe Source: glutenfreegoddess.blogspot.com
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Karina's Notes:
If you must be dairy-free, try using gluten-free vegan cream cheese with organic soy milk, or non-dairy plain yogurt with shredded vegan cheese.
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