25+ Delicious Sunday Gluten-Free Quiche Recipes for Perfect Brunch

There’s something inherently comforting about a Sunday brunch that includes a warm, flavorful quiche.

Whether you’re serving a crowd or just making a special meal for yourself, a gluten-free quiche offers versatility, delicious flavors, and a light, satisfying dish to start your day.

The great news is that you don’t need to compromise on taste or texture when choosing gluten-free options.

In fact, gluten-free crusts and fillings can be just as tender and rich as their traditional counterparts, packed with flavors that will impress even the most discerning palates.

In this article, we’ve curated a list of 25+ Sunday gluten-free quiche recipes that range from savory classics to creative new twists.

Whether you’re craving a hearty, protein-rich quiche to fuel your morning or a lighter, vegetable-filled option that’s perfect for warm weather, these recipes are sure to inspire your Sunday brunch routine.

Get ready to explore a range of flavors, from the comforting combo of bacon and cheese to the fresh, herbaceous notes of seasonal veggies.

Your Sunday mornings are about to get a lot more exciting!

25+ Delicious Sunday Gluten-Free Quiche Recipes for Perfect Brunch

No matter what flavor profile you love—whether you’re a fan of rich and savory or light and fresh—these 25+ gluten-free quiche recipes will help make your Sundays special.

Gluten-free doesn’t mean you have to sacrifice flavor or texture; it means you can enjoy a range of delicious, satisfying options that suit your dietary needs and preferences.

By experimenting with different ingredients and flavor combinations, you can find your perfect Sunday quiche that will become a staple in your brunch repertoire.

Try out these recipes to add a little extra joy and comfort to your weekend mornings. And remember, a homemade quiche doesn’t just taste better—it feels better too.

Whether you’re sharing it with family, serving it at a brunch gathering, or savoring it all on your own, these gluten-free quiches are here to make your Sundays unforgettable.

Spinach and Mushroom Gluten-Free Quiche

This gluten-free quiche features a crisp almond flour crust filled with a creamy mixture of spinach, mushrooms, and a hint of garlic. It’s perfect for a Sunday brunch or a light dinner, offering a blend of earthy flavors that complement the buttery crust.

Ingredients
For the Crust:

• 2 cups almond flour
• 3 tablespoons coconut oil, melted
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup unsweetened almond milk (or any dairy-free milk)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• ½ cup shredded Gruyère cheese (optional for those who eat cheese)

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
   • In a bowl, mix almond flour, coconut oil, egg, and salt until a dough forms.
   • Press the dough evenly into the pie pan and bake for 10 minutes. Set aside to cool.
2. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until softened, about 5 minutes. Add spinach and cook until wilted.
   • In a mixing bowl, whisk together eggs, almond milk, salt, pepper, and nutmeg.
3. Assemble and Bake:
   • Spread the spinach and mushroom mixture evenly over the crust.
   • Pour the egg mixture on top and sprinkle with shredded cheese if desired.
   • Bake for 30-35 minutes or until the filling is set and slightly golden.
4. Let the quiche cool for 10 minutes before slicing and serving.

This quiche is both nourishing and satisfying, offering a delightful combination of flavors and textures. The almond flour crust adds a nutty richness that pairs perfectly with the savory filling.

Zucchini and Sun-Dried Tomato Gluten-Free Quiche

This vibrant quiche combines the mild sweetness of zucchini with the tangy kick of sun-dried tomatoes. The gluten-free crust is made from oat flour, offering a wholesome and slightly chewy base.

Ingredients
For the Crust:

• 1 ½ cups oat flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 medium zucchini, thinly sliced
• ½ cup sun-dried tomatoes, chopped
• ½ teaspoon dried basil
• 4 large eggs
• ¾ cup coconut milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup feta cheese (optional)

Instructions

1. Prepare the Crust:
   • Preheat oven to 375°F (190°C). Grease a 9-inch tart pan.
   • Mix oat flour, butter, egg, and salt until a crumbly dough forms.
   • Press into the tart pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • Arrange zucchini slices in a single layer in a skillet and cook for 2-3 minutes on each side to soften.
   • In a bowl, whisk eggs, coconut milk, salt, pepper, and basil.
3. Assemble and Bake:
   • Layer the zucchini and sun-dried tomatoes over the crust.
   • Pour the egg mixture on top and sprinkle with feta if using.
   • Bake for 30-35 minutes or until the filling is firm.
4. Cool for 10 minutes before serving.

This quiche delivers a burst of Mediterranean flavors in every bite. The oat flour crust provides a hearty base that perfectly balances the creamy filling and fresh, tangy toppings.

Broccoli and Cheddar Gluten-Free Quiche

A classic pairing of broccoli and cheddar comes together in this gluten-free quiche with a rice flour crust. This dish is hearty, cheesy, and loaded with nutrients, making it a family favorite for any Sunday gathering.

Ingredients
For the Crust:

• 1 ½ cups rice flour
• 5 tablespoons cold butter
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 ½ cups broccoli florets, steamed
• ½ cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk or almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions

1. Prepare the Crust:
   • Preheat oven to 375°F (190°C). Grease a 9-inch pie pan.
   • Combine rice flour, butter, egg, and salt to form a dough.
   • Press into the pie pan and bake for 10 minutes. Set aside to cool.
2. Prepare the Filling:
   • Steam broccoli until tender but still bright green. Chop into small pieces.
   • In a bowl, whisk eggs, milk, salt, pepper, and paprika.
3. Assemble and Bake:
   • Spread broccoli evenly over the crust.
   • Sprinkle with shredded cheddar.
   • Pour the egg mixture on top.
   • Bake for 30-35 minutes or until golden and set.
4. Cool for 10 minutes before slicing.

This quiche is a comforting and wholesome choice, blending creamy cheddar with tender broccoli for a dish that feels indulgent yet balanced. The rice flour crust adds a subtle sweetness that enhances the savory filling.

Roasted Vegetable and Goat Cheese Gluten-Free Quiche

This roasted vegetable and goat cheese quiche combines a variety of colorful, caramelized vegetables with a tangy goat cheese filling. The crust, made with chickpea flour, adds a slightly nutty flavor that complements the rich filling.

Ingredients
For the Crust:

• 2 cups chickpea flour
• 3 tablespoons olive oil
• 4 tablespoons cold water
• ½ teaspoon salt

For the Filling:

• 1 cup roasted vegetables (e.g., bell peppers, zucchini, and red onions)
• 3 ounces goat cheese, crumbled
• 4 large eggs
• 1 cup almond milk
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
   • Combine chickpea flour, olive oil, water, and salt in a bowl. Mix until a dough forms.
   • Press the dough evenly into the tart pan and bake for 10 minutes. Set aside.
2. Prepare the Filling:
   • Roast vegetables in a 400°F (200°C) oven with olive oil, salt, and pepper for 20 minutes until caramelized.
   • In a bowl, whisk eggs, almond milk, thyme, salt, and pepper.
3. Assemble and Bake:
   • Arrange the roasted vegetables evenly over the crust.
   • Sprinkle goat cheese on top and pour the egg mixture over everything.
   • Bake for 30-35 minutes or until the filling is set and slightly golden.
4. Let the quiche cool for 10 minutes before slicing.

This quiche is bursting with flavor and texture, making it a delightful choice for a cozy Sunday meal. The goat cheese provides a creamy tang that elevates the roasted vegetables, and the chickpea crust adds a satisfying crunch.

Sweet Potato and Sage Gluten-Free Quiche

Earthy sweet potatoes and fragrant sage take center stage in this quiche, which features a tapioca and coconut flour crust for a tender, gluten-free base. It’s a warm and comforting dish that’s perfect for chilly Sundays.

Ingredients
For the Crust:

• 1 cup tapioca flour
• 1 cup coconut flour
• 4 tablespoons cold butter
• 1 large egg
• ¼ cup cold water
• ½ teaspoon salt

For the Filling:

• 1 medium sweet potato, thinly sliced and roasted
• ½ teaspoon dried sage
• 4 large eggs
• 1 cup whole milk or almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup shredded Parmesan cheese (optional)

Instructions

1. Prepare the Crust:
   • Preheat oven to 375°F (190°C) and grease a 9-inch pie pan.
   • Combine tapioca flour, coconut flour, butter, egg, water, and salt. Mix until a dough forms.
   • Press the dough into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • Roast sweet potato slices at 400°F (200°C) with olive oil until tender.
   • In a bowl, whisk eggs, milk, sage, salt, and pepper.
3. Assemble and Bake:
   • Layer roasted sweet potato slices evenly over the crust.
   • Pour the egg mixture over the sweet potatoes and sprinkle with Parmesan if using.
   • Bake for 30-35 minutes or until the filling is set.
4. Cool for 10 minutes before serving.

This quiche offers a beautiful balance of sweetness and savoriness. The tender sweet potatoes and aromatic sage create a cozy flavor profile that pairs wonderfully with the light coconut and tapioca crust.

Asparagus and Leek Gluten-Free Quiche

This light and elegant quiche features tender asparagus and mild leeks encased in a savory, gluten-free buckwheat crust. It’s ideal for a spring-inspired Sunday brunch.

Ingredients
For the Crust:

• 1 ½ cups buckwheat flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 cup asparagus spears, chopped into 1-inch pieces
• 1 leek, thinly sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup unsweetened almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
   • Combine buckwheat flour, butter, egg, and salt to form a dough.
   • Press the dough into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Sauté leeks for 2-3 minutes until softened, then add asparagus and cook for another 2-3 minutes.
   • In a bowl, whisk eggs, almond milk, salt, pepper, and nutmeg.
3. Assemble and Bake:
   • Spread the asparagus and leek mixture evenly over the crust.
   • Pour the egg mixture over the vegetables.
   • Bake for 30-35 minutes or until the filling is firm and slightly golden.
4. Let the quiche cool for 10 minutes before slicing.

This quiche is light yet packed with flavor. The buckwheat crust adds a nutty depth that pairs beautifully with the fresh asparagus and delicate leeks, making it a refined addition to any Sunday meal.

Tomato, Basil, and Mozzarella Gluten-Free Quiche

This classic combination of tomato, basil, and mozzarella is transformed into a gluten-free quiche with a delicious rice flour crust. The result is a savory and slightly tangy dish that’s perfect for brunch or dinner.

Ingredients
For the Crust:

• 1 ½ cups rice flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 ½ cups cherry tomatoes, halved
• 1 cup fresh mozzarella, cubed
• ½ cup fresh basil leaves, chopped
• 4 large eggs
• 1 cup unsweetened almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano

Instructions

1. Prepare the Crust:
   • Preheat oven to 375°F (190°C) and grease a 9-inch pie pan.
   • Mix rice flour, butter, egg, and salt to create a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a bowl, combine cherry tomatoes, mozzarella, and basil.
3. Assemble and Bake:
   • Spread the tomato, basil, and mozzarella mixture evenly over the crust.
   • In a separate bowl, whisk eggs, almond milk, salt, pepper, and oregano.
   • Pour the egg mixture over the tomatoes and cheese.
   • Bake for 30-35 minutes or until the filling is firm and lightly golden.
4. Allow the quiche to cool for 10 minutes before serving.

This quiche embodies the flavors of a Caprese salad with a creamy twist. The rice flour crust adds a subtle sweetness that pairs beautifully with the tomatoes and mozzarella, while fresh basil infuses every bite with a refreshing herbal note.

Smoked Salmon and Dill Gluten-Free Quiche

Perfect for a special Sunday brunch, this quiche features rich smoked salmon, fresh dill, and a buttery gluten-free crust made from almond flour. It’s light yet indulgent, with a hint of sophistication.

Ingredients
For the Crust:

• 2 cups almond flour
• 3 tablespoons coconut oil, melted
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 cup smoked salmon, chopped
• 1 tablespoon fresh dill, chopped
• 4 large eggs
• 1 cup unsweetened oat milk (or any preferred non-dairy milk)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon lemon zest

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
   • Combine almond flour, coconut oil, egg, and salt. Mix until a dough forms.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a bowl, whisk eggs, oat milk, salt, pepper, and lemon zest.
3. Assemble and Bake:
   • Spread the smoked salmon and dill evenly over the crust.
   • Pour the egg mixture over the salmon and dill.
   • Bake for 30-35 minutes or until the filling is set and golden.
4. Cool for 10 minutes before slicing.

This quiche is rich and luxurious, with the smoked salmon providing a smoky depth and dill adding a bright, herbal note. The almond flour crust offers a slight crunch and subtle sweetness, making it a standout dish.

Broccoli, Cheddar, and Ham Gluten-Free Quiche

This hearty quiche is packed with nutritious broccoli, sharp cheddar, and savory ham, all enclosed in a gluten-free oat flour crust. It’s ideal for a filling Sunday breakfast or brunch.

Ingredients
For the Crust:

• 1 ½ cups oat flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 cup broccoli florets, steamed and chopped
• ½ cup diced ham
• 1 cup sharp cheddar cheese, shredded
• 4 large eggs
• 1 cup unsweetened almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions

1. Prepare the Crust:
   • Preheat oven to 375°F (190°C) and grease a 9-inch pie pan.
   • Mix oat flour, butter, egg, and salt to create a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a bowl, whisk eggs, almond milk, salt, pepper, and smoked paprika.
3. Assemble and Bake:
   • Spread chopped broccoli, diced ham, and shredded cheddar evenly over the crust.
   • Pour the egg mixture over the broccoli and ham.
   • Bake for 30-35 minutes or until the filling is set and golden.
4. Let the quiche cool for 10 minutes before serving.

This quiche is balanced and hearty, with the sharp cheddar enhancing the savory ham and tender broccoli. The oat flour crust adds a light, chewy base, making each bite satisfying and full of flavor.

Spinach, Feta, and Sun-Dried Tomato Gluten-Free Quiche

This Mediterranean-inspired quiche blends the earthy flavor of spinach, the tangy creaminess of feta, and the sweet acidity of sun-dried tomatoes. The crust, made from a combination of almond flour and gluten-free oats, perfectly complements the vibrant filling.

Ingredients
For the Crust:

• 1 cup almond flour
• ½ cup oat flour
• 4 tablespoons melted butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 2 cups fresh spinach, wilted and chopped
• ½ cup crumbled feta cheese
• ½ cup sun-dried tomatoes, chopped
• 4 large eggs
• 1 cup unsweetened soy milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
   • Combine almond flour, oat flour, melted butter, egg, and salt to form a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a bowl, whisk together eggs, soy milk, salt, pepper, and oregano.
3. Assemble and Bake:
   • Spread the chopped spinach, feta, and sun-dried tomatoes evenly over the crust.
   • Pour the egg mixture over the vegetables and cheese.
   • Bake for 30-35 minutes or until the filling is set and lightly browned.
4. Cool for 10 minutes before slicing.

This quiche is a flavor-packed blend of Mediterranean ingredients that deliver a rich and satisfying taste. The feta adds a creamy texture and slight tanginess, while the sun-dried tomatoes provide a hint of sweetness that balances the earthiness of the spinach.

Mushroom and Swiss Gluten-Free Quiche

This hearty quiche features sautéed mushrooms and Swiss cheese, offering a rich and savory combination that’s perfect for a Sunday brunch or light dinner. The gluten-free crust made with a mix of chickpea and rice flour enhances the earthy flavors of the filling.

Ingredients
For the Crust:

• 1 cup chickpea flour
• ½ cup rice flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 2 cups sliced mushrooms (button or cremini)
• 1 cup shredded Swiss cheese
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup unsweetened almond milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
   • Mix chickpea flour, rice flour, butter, egg, and salt to form a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a skillet over medium heat, sauté the mushrooms in olive oil until golden and tender, about 5-7 minutes. Set aside to cool slightly.
   • In a bowl, whisk eggs, almond milk, salt, pepper, and thyme.
3. Assemble and Bake:
   • Spread the sautéed mushrooms evenly over the crust.
   • Sprinkle the shredded Swiss cheese over the mushrooms.
   • Pour the egg mixture over the mushrooms and cheese.
   • Bake for 30-35 minutes or until the filling is set and the top is lightly golden.
4. Let the quiche cool for 10 minutes before slicing.

This quiche is perfect for mushroom lovers, with the Swiss cheese adding a melty, nutty flavor that pairs beautifully with the rich, earthy mushrooms. The chickpea and rice flour crust brings a satisfying, slightly nutty base that complements the filling.

Bell Pepper, Onion, and Cheddar Gluten-Free Quiche

Bright and colorful, this quiche is loaded with sweet bell peppers, caramelized onions, and sharp cheddar cheese. The crust, made from a blend of gluten-free flour and almond flour, is both sturdy and flavorful.

Ingredients
For the Crust:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 cup bell peppers, diced (use a mix of colors)
• 1 cup sweet onion, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup unsweetened oat milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch tart pan.
   • Combine almond flour, gluten-free flour, butter, egg, and salt to create a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a skillet over medium heat, sauté the sliced onions until caramelized, about 8-10 minutes. Add the bell peppers and cook for an additional 2-3 minutes. Set aside to cool.
   • In a bowl, whisk together the eggs, oat milk, salt, pepper, and paprika.
3. Assemble and Bake:
   • Spread the sautéed vegetables evenly over the crust.
   • Sprinkle the shredded cheddar cheese on top.
   • Pour the egg mixture over the vegetables and cheese.
   • Bake for 30-35 minutes or until the filling is set and the top is lightly browned.
4. Cool for 10 minutes before serving.

This quiche offers a sweet and savory flavor profile with the caramelized onions enhancing the sweetness of the bell peppers and the sharp cheddar providing a bold, tangy kick. The gluten-free crust ensures that everyone can enjoy a delicious, hearty brunch.

Bacon, Leek, and Gruyère Gluten-Free Quiche

This quiche combines the smoky flavor of bacon with the sweet, subtle taste of leeks and the nutty richness of Gruyère cheese. The gluten-free crust, made with a blend of gluten-free flours, adds a buttery texture that complements the filling perfectly.

Ingredients
For the Crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 6 slices bacon, chopped
• 2 cups leeks, cleaned and thinly sliced
• 1 cup grated Gruyère cheese
• 4 large eggs
• 1 cup unsweetened coconut milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
   • Combine gluten-free all-purpose flour, almond flour, butter, egg, and salt to form a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the pan and set aside.
   • In the same pan, sauté the sliced leeks until soft and slightly caramelized, about 5-7 minutes. Set aside to cool.
   • In a bowl, whisk eggs, coconut milk, salt, pepper, and thyme.
3. Assemble and Bake:
   • Spread the bacon and sautéed leeks evenly over the crust.
   • Sprinkle the grated Gruyère cheese on top.
   • Pour the egg mixture over the bacon, leeks, and cheese.
   • Bake for 30-35 minutes or until the filling is set and lightly browned.
4. Allow the quiche to cool for 10 minutes before slicing.

This quiche is rich, indulgent, and packed with layers of flavor. The bacon provides a satisfying smokiness, while the leeks add a sweet, subtle touch. Gruyère’s nutty profile completes the dish, making it a decadent choice for brunch.

Zucchini, Ricotta, and Lemon Thyme Gluten-Free Quiche

Light and refreshing, this quiche features the delicate flavors of zucchini, creamy ricotta, and a hint of lemon thyme. It’s perfect for those who enjoy a touch of brightness in their meals. The gluten-free crust adds an earthy flavor that complements the filling.

Ingredients
For the Crust:

• 1 ½ cups oat flour
• ½ cup almond flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 2 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1 teaspoon lemon thyme, finely chopped
• 4 large eggs
• 1 cup unsweetened cashew milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon lemon zest

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
   • Mix oat flour, almond flour, butter, egg, and salt to form a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a bowl, combine the ricotta cheese, lemon thyme, lemon zest, salt, and pepper. Mix until smooth.
3. Assemble and Bake:
   • Arrange the zucchini slices evenly over the crust.
   • Spoon the ricotta mixture over the zucchini slices and spread it evenly.
   • In a separate bowl, whisk eggs and cashew milk together.
   • Pour the egg mixture over the ricotta and zucchini.
   • Bake for 30-35 minutes or until the filling is set and the top is lightly golden.
4. Let the quiche cool for 10 minutes before serving.

This quiche is a perfect combination of creamy, light, and slightly citrusy flavors. The ricotta offers a smooth, indulgent base, while the zucchini adds a fresh and tender texture. Lemon thyme imparts a subtle brightness that makes this dish stand out.

Sweet Potato, Kale, and Goat Cheese Gluten-Free Quiche

This hearty quiche features sweet potatoes, hearty kale, and tangy goat cheese for a filling and nutrient-rich option. The gluten-free crust provides a sturdy base that holds the vibrant flavors of the filling.

Ingredients
For the Crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 4 tablespoons cold butter or coconut oil
• 1 large egg
• ¼ teaspoon salt

For the Filling:

• 1 medium sweet potato, peeled and diced
• 2 cups kale, stems removed and chopped
• ½ cup crumbled goat cheese
• 4 large eggs
• 1 cup unsweetened oat milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
   • Mix gluten-free all-purpose flour, almond flour, butter, egg, and salt to create a dough.
   • Press the dough evenly into the pan and bake for 10 minutes. Let cool.
2. Prepare the Filling:
   • In a skillet over medium heat, sauté the diced sweet potato until tender, about 8-10 minutes. Add the kale and cook until wilted, about 2-3 minutes. Set aside to cool slightly.
   • In a bowl, whisk eggs, oat milk, salt, pepper, and smoked paprika.
3. Assemble and Bake:
   • Spread the sweet potato and kale mixture evenly over the crust.
   • Sprinkle the crumbled goat cheese on top.
   • Pour the egg mixture over the sweet potato, kale, and goat cheese.
   • Bake for 30-35 minutes or until the filling is set and golden on top.
4. Let the quiche cool for 10 minutes before slicing.

This quiche balances the sweetness of the sweet potato with the earthiness of kale and the tangy creaminess of goat cheese. The smoked paprika adds a touch of warmth, making this dish both hearty and comforting.

Note: More recipes​ are coming soon!