Gluten-Free Vegetable Quiche

Gluten-Free Vegetable Quiche

We've teamed up with Loria Stern to bring you a veggie quiche to celebrate the release of our Restorative eggs. Featuring a gluten-free crust made with oat and millet flours – cover crops on our Restorative farms!

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Makes 10 Servings


For the Filling

  • 2 tablespoons olive oil
  • 2 small zucchinis sliced into thin rounds
  • 1/2 yellow or white onion cut into slivers
  • 3 cups spinach
  • 1 cup small cherry tomatoes cut in half
  • 1/4 cup fresh basil minced
  • 7 Vital Farms eggs
  • 1/4 cup whipping cream, half n half, milk or unsweetened nut milk
  • 1/2 teaspoon kosher salt
  • fresh ground pepper to taste

For the Crust

  • 3/4 cup (110 grams) 1:1 baking flour
  • 1/4 cup plus 2 tablespoons (35 grams) oat flour
  • 1/4 cup millet flour (1.25 ounces / 35 grams)
  • 2 tablespoons (15 grams) of tapioca flour
  • 2 1/2 tablespoons (15 grams) ground flax seed
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (115 grams) cold, unsalted Vital Farms butter diced into 1/4” squares*
  • 1 teaspoon apple cider vinegar
  • 6-8 tablespoons ice water (from 1 cup of ice cubes filled with cool water)



  • Add all the dry ingredients to the food processor and pulse a couple of times.
  • Scatter the butter squares over the dry ingredients, and pulse a few couple times.
  • Put the lid on the food processor and open up the pouring spout to pour the ice water mixture, pulse the processor in short bursts.
  • By the time the liquid is added, the butter should be broken down into the size of peas. Pinch the dough to ensure that it is properly hydrated, pulsing in more ice water if needed.
  • In between two  14” long sheets of parchment paper, put the dough on one sheet of parchment paper, and using your hands, pat the dough down into a rectangle.
  • Put the other piece of parchment on top and then roll the dough out into a 12” circle, the dough should be smooth and about 1/4” thick.
  • Remove the top piece of the parchment paper and then lay the parchment paper (with the 12” circle dough rolled out on it) onto a 9” glass pie plate.
  • Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork.
  • Free the crust for 20 minutes, or until it is solid.
  • Preheat oven to 400º F and position a rack in the lower third of the oven
  • Place the frozen crust on a rimmed baking sheet lining the top of the crust with parchment paper.
  • Fill the top layer of parchment paper with pie weights, pressing the weights into the sides and corners of the crust.
  • Bake the crust for 15-20 minutes (shorter for a metal pan, longer for a glass pan) until the dough will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 8-12 minutes longer (for a par-baked crust) or until deeply golden.


  • Preheat the oven to 350º F.
  • In a large skillet, heat one tablespoon of olive oil over medium-high heat and arrange zucchini rounds in a single layer in the bottom of the skillet and cook until starting to brown, remove from heat.
  • Lower heat to medium, add the remaining one tablespoon of olive oil and cook onions until translucent and beginning to brown. Add spinach and cook until just wilted, splashing a teaspoon of water. If the vegetables look dry, remove from the heat.
  • Spread the onion-spinach mixture evenly onto the bottom of the prepared par-baked pie crust, then layer cooked zucchini rounds and cherry tomato halves.
  • In a large bowl, whisk together eggs, half n half, basil, salt, and pepper.
  • Pour the mixture over top of the vegetables in the quiche crust, scatter edible flowers on top, and give a little shake to settle.
  • Bake for 35-40 minutes, until the center is set, and let cool slightly before cutting into wedges.
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