Gluten-free Quiche with Rice

A gluten-free quiche recipe that is also vegetarian. Recipe courtesy of Ener-G Foods. This vegetarian quiche recipe is gluten-free. Just like a traditional quiche, with veggies, cheese and eggs, but the addition of lentils and rice makes for a healthy gluten-free twist. Fresh parsley adds plenty of fresh flavor. Looking for more vegetarian and gluten-free recipes? You can find dozens of vegetarian and vegan gluten-free recipes here.

Ingredients:

• 2 cups rice, pre-cooked
• 1 tsbp margarine
• 1 egg, slightly beaten
• 1 cup grated Swiss cheese
• 1/2 cup sliced onions
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diced green bell pepper
• 1 cup cooked lentils
• 2 tbsp chopped fresh parsley
• 2 eggs
• 2 cups milk
• 2 tsp salt
• 1/8 tsp pepper

Preparation:

In a medium sized bowl, combine cooked rice, melted margarine, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust.

Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.

Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.

Bake in a 400-degree oven for 30 minutes or until a knife inserted two inches from the center returns clean. (Center should be very moist and not quite set when quiche is done. It will set up quickly). Let quiche stand for 5 minutes before serving.

This vegetarian quiche recipe is gluten-free.

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Cheesy Eggless Quiche

An eggless vegetarian quiche recipe with bell peppers and tomatoes and using metric measurements. Although this quiche is egg-free and vegetarian, it does call for cheddar cheese, so it is not vegan. Recipe courtesy of Ener-G Foods.

Ingredients:

• 7 ounces (57 grams) grated cheddar cheese
• 1 pre-made pie crust
• 50 g diced onion
• 50 g diced bell peppers
• 50 g chopped tomato
• 4 tbsp Ener-G Egg Replacer
• 118 ml (1/2 cup) milk

Preparation:

Preheat oven to 375 degrees F (193 degrees C).

Place cheese over entire bottom of pie crust. Place other fillings (diced onion, bell peppers, tomatoes, etc.) over cheese.

Thoroughly mix Egg Replacer and milk together until smooth (3 to 4 minutes). Pour over filling into pie shell.

Bake for 60 minutes or until pie shell is golden brown.

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Artichoke and Spinach Quiche

Vegetarian quiche is always a nice breakfast, brunch or light lunch, even if you're not vegetarian. This version of artichoke quiche uses tofu instead of eggs, making it low in fat and cholesterol, but fills up the flavor with artichokes and plenty of spinach. To keep it vegan, just omit the optional cheese.

One user gave this artichoke quiche recipe five out of five stars, and said he was able to make two full quiches out of it, so maybe have an extra quiche crust on hand, just in case!

Ingredients:

• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp olive oil
• 2 containers firm tofu, pressed
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh basil, minced
• 1 10 ounce package frozen spinach, thawed and patted dry
• 1 6 ounce can of artichoke hearts, drained
• 1/4 cup grated cheese (optional)
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.

Sautee the onion and garlic in the olive oil.

Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the cheese, spinach and artichokes to the tofu mix and stir to combine.

Pour the mix into the pre-made pie crust. Bake for 45 to 55 minutes or until set. Sprinkle with additional cheese if desired and enjoy your artichoke and spinach quiche!

Scroll down for more vegetarian quiche recipes to try.

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