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Gluten-Free Cottage Cheese Veggie Quiche

A creamy, savory quiche filled with vibrant vegetables and a crispy gluten-free crust, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cold unsalted butter, cubed Keep butter cold for the best texture.
  • 1/4 cup cold water Add gradually.
For the filling
  • 2 cups cottage cheese
  • 4 large eggs
  • 1 cup diced bell peppers (mixed colors) Use any color you prefer.
  • 1 cup chopped spinach (fresh or frozen, thawed and drained)
  • 1/2 cup finely chopped onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup shredded cheese (optional, such as cheddar or mozzarella) Optional for additional flavor.

Method
 

Preparing the Crust
  1. In a large bowl, combine the gluten-free flour and the cubed cold butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water and blend until the dough holds together. Do not overmix!
  3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
Preparing the Filling
  1. In a medium bowl, whisk together the cottage cheese and eggs until smooth.
  2. Stir in the diced bell peppers, chopped spinach, onions, garlic powder, onion powder, and season with salt and pepper.
  3. Mix until well incorporated.
Assemble and Bake
  1. Preheat your oven to 375°F (190°C).
  2. After chilling, roll out the dough into a circle and press it into a greased pie dish.
  3. Pour your veggie and cheese mixture into the crust, spreading it evenly.
  4. Place in the oven and bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
  5. Allow it to cool for about 10 minutes before slicing and serving.

Notes

You can substitute bell peppers with zucchini or mushrooms. It's crucial not to overmix the crust to prevent a tough texture. Poke holes in the crust before baking for a crispier texture.