Make a delicious Gluten-Free Summer Vegetable Quiche and Goat Cheese with leftover vegetables. When I use a Gluten-Free Pie Crust from WholeFoods it makes it quick and easy.
I made a Summer Vegetable Quiche with Goat Cheese over the weekend with my leftover vegetables. As some of you know I was born in France and the quiche is a big part of French cooking in every household.
But what most people don't know is how the French use the leftover vegetables and bake a quiche the next day for lunch.
Speedy Quiche Traybake
I do the same and what better way to get rid of my leftovers then to make a gluten-free quiche. It's very simple to make and will take you no time in the kitchen.
With summer being here and the vegetables being so fresh during this time of year, I take advantage of eating my produce and less meat in my diet.
The average person is to have 4 cups of vegetables a day so why not make a quiche and serve a lettuce salad with this simple meal. With a busywork week it's nice to make it light and healthy during the summer months.
Vegetable Tart Recipes
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Calories: 309 kcal Carbohydrates: 27 g Protein: 9 g Fat: 18 g Saturated Fat: 8 g Cholesterol: 102 mg Sodium: 300 mg Potassium: 309 mg Fiber: 2 g Sugar: 2 g Vitamin A: 6375 IU Vitamin C: 15.8 mg Calcium: 104 mg Iron: 1.9 mg
I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”Quiche is an anytime dish that can be served for breakfast, lunch, or dinner. Paired with a salad, it makes for a great meal you’ll love sharing with friends and family.
Julie`s Summer Vegetable Quiche
Summer is known for its abundance of fresh produce: eggplant, tomatoes, okra, corn, green beans, and more. This quiche recipe uses a combination of zucchini, eggplant, cherry tomatoes, mushrooms, and green bell peppers.
One thing these summer veggies have in common is high water content. To prevent one big soggy mess, I suggest cooking the vegetables separately.
Alternately, you can use any leftover vegetables from a previous dish. I have listed the cooked vegetables amounts needed in the notes section of the recipe.
Gluten Free Spring Veggie Quiche
The pie shell is par-baked before adding the filling. Half of the shredded cheese mixture is used to line the pie shell, and the remaining cheese is sprinkled over all the vegetables.
This recipe uses Colby-Jack (Colby mixed with Monterey Jack cheese). I recommend this mild cheese because it melts well and it’s flavors do not overpower the vegetables. However, feel free to substitute in your favorite cheese.
This summer vegetable quiche can be served warm or at room temperature. It is easier to slice at room temperature once the eggs have had time to cool to regain their structure.
Mediterranean Vegetable Quiche
If you’re looking for more breakfast ideas, you might also enjoy making Candied Bacon or Morning Glory Muffins. Easy Breakfast Strata and Crispy Buttermilk Waffles are good choices too!
Serving: 1 slice , Calories: 341 kcal , Carbohydrates: 21 g , Protein: 11 g , Fat: 23 g , Saturated Fat: 13 g , Cholesterol: 152 mg , Sodium: 373 mg , Potassium: 223 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 1135 IU , Vitamin C: 14.9 mg , Calcium: 176 mg , Iron: 1.8 mgSummer is in full swing over here and I’m afraid it’s going to be over before I know it. Isn’t that always how it is? You wait and wait for it. Then you blink and it’s gone.
This week we’re visiting my sister in Alabama. Our kids play 24/7, stay up late, and basically have the best time ever together. This morning we’ll head to the pool and my sister has informed me she’s whipping up a s’mores pizza this afternoon. I have no idea what that is but my goodness doesn’t that sounds like a fun dessert?
Vegetarian Quiche Recipes
Next week it’s off to the beach with even more family. My sister’s family, my in-laws, my sister in-law’s family, and my parents. It’s quite a crew right? We laugh hard, split meal duties, chase crabs, and soak up the sunshine. It’s my favorite part of every summer for good reason.
Another big part of summer to me is my garden. It took a few years to really get the hang of growing things and not killing it all. Honestly it didn’t come naturally to me. I would plant so many things and it was just too much. I don’t think I’ve decreased what I plant. I think I’ve just learned what I can do well with and what I can’t. Plus my kids have turned into big helpers when it comes to watering.
We plant tons of flowers of all kinds so the backyard feels to me like a little oasis. I have one corner of the backyard dedicated to a vegetable and herb garden. This year I planted zucchini, squash, four kinds of tomatoes, basil, and cilantro. The tomato plants are HUGE this year. I’ve been documenting their growth in my Instastories. They are taller than me. No joke. I had so many green and orange tomatoes when I left home so I’m anxious to see what they look like when we finally get back!
Crustless Vegetable Quiche
Today’s Crustless Summer Vegetable Quiche features some of those special things from my garden. It’s a light dish to start the day off right.
No dairy. (If you decide to add cheese I’d go with feta or goat cheese.) No gluten. No sugar or junk. No long list of complicated ingredients.
Just simple summer flavors and lots of tasty vegetables. Plus it’s really pretty so it’s a lovely addition to brunch when you’re entertaining.
Summer Roast Vegetable Tart
The finished product is soft and fluffy. Yes, even without milk. The water does the trick every single time. (I use a splash of water in my scrambled eggs and omelets too. No milk needed!)
Other vegetables also work well in this quiche. I recommend artichokes, spinach, squash, and arugula. Feel free to incorporate what you like!
Want other dairy free breakfast dishes? Try my Sheet Pan Sweet Potato Hash & Eggs, Dairy Free Taco Breakfast Casserole, or Spinach Arugula Breakfast Hash.
Mary Berry's Roasted Vegetable Quiche Recipe
Serving: 1 slice , Calories: 91 kcal , Carbohydrates: 1 g , Protein: 6 g , Fat: 6 g , Saturated Fat: 1 g , Cholesterol: 184 mg , Sodium: 291 mg , Potassium: 132 mg , Vitamin A: 315 IU , Vitamin C: 4.4 mg , Calcium: 32 mg , Iron: 1 mg
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