Gluten-Free Vegetable Quiche

Gluten-Free Vegetable Quiche

This is great for brunch or a lunch. I serve it with salad for a complete meal. vegetable-quiche


1 ½ c cooked brown rice

1 egg white


1 c chopped broccoli

1/2 frozen kernel corn

1/3 c finely chopped carrots

1/2 c chopped mushrooms

1/4 c chopped onion

2 tbsp. minced parsley

1 c shredded mozzarella cheese

1 tbsp. gluten-free flour

1 c evaporated skim milk

1 c egg substitute

2 tbsp. grated Parmesan cheese


Combine the brown rice and egg white. Mix well.

Coat a 9-inch deep-dish pie pan with non-stick cooking spray. Use the back of a spoon to press the mixture over the bottom and sides of the pan forming an even crust.

Combine all the remaining ingredients (except Parmesan cheese), mix well and pour over the rice crust.

Sprinkle the Parmesan cheese over the top.

Bake at 375 F for 50 minutes, or until the top is golden and a sharp knife inserted in the center of the quiche comes out clean. Remove from oven and let stand for 5 minutes before cutting.

Serve 5 – 6


One thought on “Gluten-Free Vegetable Quiche

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s