Gluten-Free French Breakfast Quiche with Seasonal Vegetables and Herbed Goat Cheese

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 gluten
• free pie crust (store
• bought or homemade)
• 6 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 8 ounces herbed goat cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1 cup chopped asparagus
• 1 cup chopped zucchini
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley

Instructions

1. a. Preheat oven to 375°F (190°C). b. Roll out the gluten free pie crust and fit it into a 9 inch quiche dish, pressing gently against the bottom and sides. Trim any excess dough. c. In a large bowl, whisk together eggs, heavy cream, salt, black pepper, thyme, and rosemary. d. Sprinkle half of the herbed goat cheese evenly over the bottom of the pie crust. e. Top with cherry tomatoes, asparagus, zucchini, red onion, and parsley. f. Pour the egg mixture over the vegetables, ensuring they are evenly covered. Sprinkle the remaining goat cheese on top. g. Bake for 35 40 minutes or until the quiche is set and the crust is golden brown. Allow to cool slightly before serving.

Chef’s Insight

The combination of flavors and textures in this gluten-free French breakfast quiche is sure to impress your guests. Use fresh, seasonal vegetables for optimal taste and nutrition.

Notes

For a more elevated presentation, use an individual quiche mold instead of a pie dish. - To enhance the aroma and flavor, add a pinch of nutmeg or paprika to the egg mixture.