Veggie Quiche w/ Hearty Buttermilk Biscuit Crust

This is a great all-in-one meal that packs a lot of veggies and gets fiber and protein into your diet as well!  Whenever I find myself making a delicious veggie pizza, I always end up with leftover peppers, mushrooms and onions.  What I find is if you chop up your veggies and layer them together in a tupperware, they'll stay fresh in the fridge for several days and you can whip up this recipe later in the week (or make this first and the pizza later).  It's a fun, easy recipe that tastes delicious warm or cold. Enjoy!  

Yes, I made two. There's a broccoli bacon quiche in the background. What can I say, we love them!

 

Veggie Quiche w/ Buttermilk Biscuit Crust

Makes 4-6 servings
 

Heat oven to 400F - 425F.  Get yourself out a pie pan.

 

I tend to make a full batch of buttermilk biscuits and use half for the crust and just cook the other half as biscuits.  But, if you just want to make the quiche, mix the crust as in the recipe below. In this case, it's nice to use the recipe below with the modifications, because it makes a heartier crust.

 

First, we’ll prepare the veggie filling:

Heat 1 Tbsp olive oil in large saucepan over medium heat.

 

Add and sauté 5-6 minutes:

¼ - ½ cup green bell pepper

¼ - ½ cup yellow bell pepper

¼ - ½ cup orange bell pepper

3-4 mushrooms, diced

1 small red onion, diced

½ tsp salt

¼ - ½ tsp pepper

½ tsp dried oregano

½ tsp ground coriander

Veggies ready to cook.

Set veggies aside and prepare the rest of the quiche.

To ready the crust:

 

First, make your buttermilk (or just use ¼ cup buttermilk)

In a measuring cup place:

1 ½ tsp lemon juice OR white vinegar

Fill so you have total of:

¼ cup milk

 

Mix in a bowl:

¼ cup brown rice flour

¼ cup tapioca starch

2 Tbsp cornstarch OR corn flour (not cornmeal) for a heartier crust

2 Tbsp potato starch

1 Tbsp flaxseed meal (optional, but a nice addition in a veggie quiche)

1/8 tsp xanthan gum

¾ tsp sugar

1 tsp baking powder

¼ tsp salt

pinch of baking soda

 

Add and dice in with a pastry cutter:

2 ½ Tbsp butter

 

Add and mix with a spoon, just until combined:

¼ cup buttermilk (from above)

 

Press biscuit dough gently into pie pan.  If the batter is sticky, put a tiny bit of water on your fingertips to help.

Spread on the bottom of the biscuit crust:

3-5 slices herb Havarti cheese (or similar)

On top of cheese put:

Cooked veggies

 

Mix together in a separate bowl:

4-6 eggs (4 cooks faster, but you’ll have a smaller quiche, I prefer 6 myself)

1/3 - ½ cup milk (lactose free works great)

Salt

Pepper (be generous)

 

Pour egg mixture carefully and evenly over the top of the bacon.   Pop in the oven!

This quiche had 4 eggs and 1/3 cup milk. It still puffs up and over the veggies once cooked.

 

Bake 10 min at 400-425F. Lower heat to 350F and cook 20-25 minutes more, until center is set (doesn’t jiggle when you gently shake the pan).

Remove from oven. Let cool 10-15 minutes before cutting.  Great warm or cold!   Enjoy!