Appetizers, Breakfast, Dinner, Freezer Friendly, Gluten Free, Kid Friendly, Lunch, Recipes

Gluten-Free Harvest Quiche

15 September

This harvest quiche utilizes the convenience of frozen gluten-free pie crust with a creamy custard and autumn-inspired filling ingredients- a hug for your tastebuds. the temperatures finally just started to drop in North Texas and cozy, nourishing meals have been on my mind.

I’m telling you- this gluten-free harvest quiche is like a giant hug for your tastebuds. browned butternut squash, organic chicken apple sausage, fresh woodsy sage, cremini mushrooms and a creamy custard with a *touch* of nutmeg are nestled in the flaky prepared pie crust then baked until golden and fluffy. serve with your favorite autumn salad wearing your coziest slippers and you’ll be on cloud nine.

harvest quiche inspiration:

I’ve been primarily gluten-free for about 5 years now and quiche happens to be one of the things I miss being able to order at restaurants. let’s just say I’m always technically craving it. my toddler loves eggs and root veggies and i remembered i had some gluten-free frozen pie shells stowed away in my freezer. viola! a recipe idea is born.

butternut squash lets nature’s seasonal bounty shine paired with organic chicken sausage and pastured eggs for protein, earthy cremini mushrooms and caramelized shallots for a deep flavor boost, fresh peppery arugula for color and added nutrients, hand-grated aged gouda and spicy nutmeg for dimension.

more cozy quiche flavor combos:

quiche is such a versatile food because you can literally toss in what you have and serve it for any meal- breakfast, lunch or dinner. use the same harvest quiche custard proportions and throw in different veggie, meat, fresh herb and cheese combinations.

tuscan veggie: sautéed eggplant, roasted red peppers & artichokes with fresh thyme and goat cheese.
meat lovers: browned burger meat, sliced sausage and crumbled bacon with fresh rosemary and aged cheddar.
broccoli cheddar: steamed broccoli with sautéed shredded carrots, roasted garlic, fresh basil and fontina cheese.
classic lorraine: browned diced ham, caramelized onions, nutmeg and gruyere cheese.

how to serve:

simple: serve quiche with fresh greens drizzled with great olive oil, (shown above).
hearty breakfast: serve quiche with crispy bacon, fruit salad, sliced avocado and my fresh vanilla hemp milk.
protein packed: serve quiche with a halved hard-boiled egg, sliced cucumber and cottage cheese.
fancy brunch: serve quiche with a smoked salmon lox & veggie tray, my curried chicken salad with apricots, seasonal fruit platter, yogurt granola parfaits & kir royals.
lunch box: serve quiche chilled in lunchbox so it reaches room temperature by lunch.

Gluten-Free Harvest Quiche

This harvest quiche utilizes the convenience of frozen gluten-free pie crust with a creamy custard and autumn-inspired filling ingredients- a hug for your tastebuds.

5 from 3 votes

Print Recipe Pin Recipe

Ingredients

1 Tablespoon butter
½ teaspoon olive oil
1 cups butternut squash peeled, seeded and diced small
1.5 cups chicken apple sausage links sliced thin (two 3 oz links)
½ cup shallots shaved thin (around 2 large peeled)
2 Tablespoons fresh sage leaves minced
1 cup cremini mushrooms diced small
1 frozen 9-inch GF pie shell
1 cup arugula washed & dried
6 pastured eggs
½ cup half and half
pinch of nutmeg
½ teaspoon pink Himalayan salt
10 turns fresh-cracked black pepper
½ cup aged gouda cheese grated

Instructions

Preheat oven to 350 degrees. Defrost your frozen GF pie shell atop a sheet pan while you begin sautéing your filling ingredients.
In a large saute pan over medium heat, add butter and olive oil and your butternut squash. Sauté until lightly browned and beginning to soften, about 5 minutes. Add your chicken sausage and mushrooms and sauté until sausage begins to brown and your butternut squash is tender, another 5 minutes. Stir in your minced shallot and fresh sage, saute another 5-7 minutes until shallots and mushrooms are golden and translucent. Set aside off the heat.
While vegetables are sauteing, whisk together your custard. In a large bowl, whisk together eggs, milk, spices and cheese until frothy and well combined. Let come to room temperature while par-baking crust.
With a fork, prick the bottom section of the pie crust all around. Bake at 350 degrees for 7 minutes, rotating once 180 degrees midway through cooking, to par-bake.
Stir in arugula to your sausage mixture then add mixture dispersed evenly in pie shell. Slowly pour custard evenly atop.
Bake until top is golden and eggs are just set- about 25-30 minutes, turning pan 180 degrees every 10 minutes throughout cooking. Let cool 10 minutes before slicing and serving.