GF Fine Herbes Quiche | Bob's Red Mill

Meatless Mondays: Gluten Free Fine Herbes Quiche

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes
Quiche is such a versatile dish that can be served for breakfast, lunch or dinner. It’s a favorite, if not frequent, meal at our house and this French variation is delightful. Light and fluffy on a crispy crust, it’s hard to go wrong with quiche. I never know what to serve with quiche, though. It already contains almost all of the food groups, so perhaps a green salad and some sliced pears would round out this meal. No matter what you serve it with, you’ll impress your friends and family with very little effort. Cheers!
Gluten Free Fine Herbes Quiche | Bob's Red Mill
Fine Herbes Quiche
Recipe by Sarah House 

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes – 2 hours 15 minutes
Yield: 8 – 12 servings

  • 1 bag Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 2 tsp Olive Oil
  • 1/2 cup thinly sliced White Onion (60g)
  • 2 cups Milk
  • 1 cup Cream
  • 6 Eggs
  • Salt and Pepper to taste
  • 1 Tbsp minced fresh Chervil, Marjoram or Savory
  • 1 Tbsp minced fresh Chives
  • 1 Tbsp minced fresh Parsley
  • 1 Tbsp minced fresh Tarragon
  • 1/2 cup shredded Gruyere (25g)
Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap to a 10-inch circle. Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan. Remove remaining sheet of parchment or plastic and press crust into pan, trimming the edges accordingly. Freeze at least 15 minutes.

Preheat oven to 350°F. Line the crust with parchment paper and fill with pie weights. Bake for 30 minutes. Remove the pie weights and parchment and continue to bake until light brown, about 15 additional minutes. Remove from oven and let cool while preparing the filling. Reduce the oven to 325°F.

To make the filling, heat olive oil in a sauté pan over medium-low heat. Add onions and cook until soft but not caramelized or brown, 5 – 10 minutes. Remove from heat.

Meanwhile, whisk together milk, cream, eggs and salt and pepper to taste.

In the cooled crust, layer 1/2 the onions and herbs, then pour over 1/2 the milk mixture and sprinkle with 1/2 the cheese. Repeat with the remaining filling ingredients.

Bake at 325°F until filling is set in the center, about 40 minutes.

Let cool completely before serving. Serve at room temperature or chill and serve cold.

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Cassidy Stockton Google: Cassidy Stockton
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