• Katherine Arthurs

Easy Gluten Free Zucchini + Dill Quiche with Feta

When I go out to brunch, I usually order whatever quiche is on the menu. I'm a sucker for vegetable + herb filled quiche with fluffy eggs + crispy buttery crust.

I love using this Wholly Wholesome Gluten Free Pie Crust - it can me found in the freezer section + comes in packages of 2. It cooks up nicely in this quiche without burning + gives the best texture of flaky + butter! Love that!

Fresh herbs, garlic + eggs - OH + feta cheese + pie crust have my heart. Using fresh herbs is so nice - Spring + Summer flavors combine!

Want to add meat? Add in some cooked sausage or sliced ham. If you add in more than 1/3 cup of meat - reduce the number of eggs by 1.

Easy Gluten Free Zucchini + Dill Quiche with Feta

1 gluten free pie crust (I like Wholly Wholesome)

2 small zucchinis, sliced

1 small bunch fresh dill, chopped (about 1/3 cup)

1 small bunch fresh chives, chopped

7 eggs

1/2 cup milk (milk alternatives work great too)

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup crumbled feta cheese

Preheat oven to 400F. Unwrap the pie crust + place it in the middle of a baking sheet pan.

Arrange the sliced zucchini around the bottom of the pie crust. Sprinkle with the fresh herbs.

In a medium sized bowl, whisk together the eggs, milk, garlic, salt + pepper. Pour half of the egg mixture over the zucchini + herbs. Sprinkle the feta cheese on top + follow with the remaining egg mixture.

Carefully add the sheet pan + filled pie crust into the oven. Bake for 35-40 minute or until the center is set + doesn't moved. Remove from the oven + let cool for 5 minutes, before slicing.

Serve for breakfast, brunch or lunch. Great with a side salad, fresh fruit or sausage links.

Cover an remaining quiche with foil + place in refrigerator for up to 4 days.