Delightful Australian Lunch: Mouthwatering Gluten-Free Veggie Quiche with Sundried Tomatoes and Feta Cheese

Allergens

None (gluten-free)

Ingredients

• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 pre
• made gluten
• free pie crust
• 6 large sundried tomatoes, chopped
• 1 cup grated feta cheese
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, thyme, basil, garlic powder, and onion powder until well combined.
3. Lay out the gluten free pie crust in a 9 inch pie dish.
4. Layer the sundried tomatoes evenly over the bottom of the pie crust.
5. Sprinkle half of the grated feta cheese over the sundried tomatoes.
6. Arrange the zucchini, yellow squash, red bell pepper, and red onion slices in layers on top of the feta cheese.
7. Pour the egg mixture over the vegetables and feta cheese, filling the pie crust to the brim.
8. Sprinkle the remaining feta cheese on top of the egg mixture.
9. Bake for 45 50 minutes, or until a knife inserted into the center comes out clean.
10. Remove from oven and let cool for 10 minutes before slicing.

Chef’s Insight

For optimal flavor, use high-quality feta cheese and sundried tomatoes. - Let the quiche cool slightly before slicing to ensure it holds its shape when served.

Notes

The gluten-free pie crust is essential for this recipe to cater to those with gluten sensitivities or allergies.