Simple Quiche with Chickpea Flour Pie Crust
This simple quiche with chickpea flour pie crust is healthy, gluten-free, and perfect for any occasion! It's made with roasted red peppers, onions, and cheddar. Whether for breakfast on a Sunday with family, or for a brunch to share with guests on a holiday, this quiche is delicious!
- Prep Time: 1 hour
- Cook Time: 50 min
- Total Time: 1 hour 50 minutes
- Yield: Serves 8
- Category: Breakfast, lunch, brunch
- Method: Bake
- Cuisine: French
Ingredients
Scale
- 1 recipe chickpea flour pie crust
- 1 12-oz. jar roasted red peppers, diced
- 1/2 large yellow onion, diced
- 1 cup sharp cheddar cheese, grated
- 7 large eggs
- 3/4 cup milk (dairy or plant-based will work)
- 1/4 tsp each salt and pepper
Instructions
- Preheat your oven to 350 degrees and spray a pie dish with nonstick spray.
- Prepare the pie crust: Take one prepared chickpea flour pie crust dough disc out of the fridge and allow to sit for a couple minutes, while you flour a clean kitchen work surface. Remove the dough disc's plastic wrap and discard. Set the dough disk on the floured work surface and sprinkle more flour onto the dough. Begin rolling it out with a floured rolling pin, turning the dough over occasionally to keep from sticking. Add more flour to the work surface or dough as necessary. Roll it out until it's about 1/4" thick. Transfer carefully to the pie dish and flute the edges.
- Blind bake the crust: If you have pie weights and a pie shield, place the weights over a piece of parchment paper in the crust, and place the pie shield over the edges of the pie crust. Blind bake at 350 for 7 minutes, then remove from the oven and remove pie weights once cooled.
- Prepare the quiche filling: While blind baking the crust, blend the eggs, milk, salt, and pepper in a blender until frothy (about 20 seconds).
- Fill the crust: Sprinkle onions, roasted red peppers, and cheese evenly into the crust. Pour the egg mixture over the top.
- Bake the quiche: Return quiche to the oven (with pie crust shield), and bake at 350 degrees for 55 minutes, or until eggs are solidified.
Notes
- Pie Shield: If you don't have a pie shield, you can make one using aluminum foil. I highly recommend protecting the crust with pie shield so it doesn't get too brown in the oven.
- Pie Weights: If you don't have pie weights, you can use a pound of dried beans, removed from any packaging.
- Salt: Cheese and other quiche add-ins (helloooo bacon) can be salty enough! You can reduce or omit salt in this recipe for equally delicious results if you have salty ingredients.