Sorry Frank Sinatra, yes, this veggie quiche was named after you. I can’t just title this quiche “Veggie Quiche.” This quiche has got way too much flavor to be that boring.
Let me back up a bit and tell you not how I got around to naming this quiche. Let’s talk about how I got around to making this tasty little creation.
Our neighbors have chickens. I hear them clucking around every morning. My husband and I watch them once in a while. They even lay eggs for us. I love them.
What’s funny is that we are in city limits. I think it’s great. New Zealand’s got its priorities straight. People around here can have their chickens and, by golly, they’re not bothering anyone.
There are just two little hens in our neighbor’s yard. When there’s an abundance of eggs, we get a few. Yay! We love free-range eggs. They’re usually $8 a dozen in NZ so when we get a few eggs for free we rejoice. It’s the little things in life, right?
Maybe we should get chickens. Now that would be classic. Move to New Zealand… start a chicken farm…then get some goats…some cows…hmmm. Now I’m thinking way ahead of myself.
Let’s get back to quiche.
I have to convince you in this post that this is the easiest quiche you’ll ever make.
This veggie quiche is my go-to meal when I have to put something together realllly fast.
All you do is start with a gluten-free crust.
Fry up some veggies.
Mix in eggs, yogurt, and spices.
And bake for 20 minutes.
Let’s break up the steps.
First, preheat the oven to 350 deg F (180 deg C).
Start out with a gluten-free crust. You can either buy one or make one. Of course buying is easiest, and I once bought a buckwheat crust from PCC that we LOVED. But making a gluten-free crust is really easy too.
This one is made up of 1 cup of oats, 1/2 cup coconut, 1/4 butter, 1/3 cup plain yogurt, and 1/2 teaspoon baking soda. I will provide the recipe soon.
Next, throw some butter into a skillet and fry up 1/2 onion.
Fry up about 8 little mushrooms.
Steam 2 large handfuls of spinach.
Mix everything together in the frying pan.
Place all the sauteed veggies on top of your gluten-free crust. Cover with 1/2 cup of feta cheese.
Mix together 4 eggs, 1/2 cup of plain yogurt, 2 tablesoons of dills, and 1/2 teaspoon of salt.
Cover the veggies with the egg mixture. Grate about 1/2 cup of cheese and cover the pre-baked quiche.
Bake the quiche in the oven for about 20 minutes.
Wallah, you’re ready to eat!
- 1 gluten-free pie crust
- 1 tablespoon butter
- ½ medium onion, fine pieces
- 8-10 mushrooms, diced
- 2-3 cups of spinach, uncooked
- 4 eggs
- ½ cup plain yogurt
- ½ cup feta cheese, crumbled or cut into small squares
- ½ teaspoon sea salt
- Pepper to taste
- 2 tablespoons dill or your herb of choice
- ½ cup shredded cheese
- Preheat the oven at 350 deg F (or 180 deg C).
- In a large skillet, melt the butter and saute the onions over medium heat. While the onions are sauteing, steam the spinach and cut up the mushrooms.
- When the onions are golden, add the mushroom pieces and saute on medium heat with the onions.
- When you've finished sauteing, transfer the onions and mushrooms into the pie crust.
- Layer with the steamed spinach.
- Add the feta crumbles.
- Mix together the eggs, yogurt, spices, and herbs.
- Cover the veggies with the egg mixture.
- Top everything with the shredded cheese.
- Bake for 20 minutes, or until the cheese has goldened.
Add any herbs or veggies you'd like. Don't be shy.