Gluten-Free Artichoke and Veggie Quiche with Sauerkraut

Oct 12, 2020 | Breakfast

 Creamy eggs swirled with crunchy sauerkraut and artichokes over a flaky grain-free crust make the perfect Gluten-Free Artichoke and Veggie Quiche for a flavorful, healthy brunch. 
 Creamy eggs swirled with crunchy sauerkraut and artichokes over a flaky grain-free crust make the perfect Gluten-Free Artichoke and Veggie Quiche for a flavorful, healthy brunch. 
This post is sponsored by Bubbies. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make this blog possible! 

Gluten-Free Artichoke and Veggie Quiche with Sauerkraut

As the weather gets cooler the brunch food gets even better. This is a fact of life. We get things like cinnamon rolls, pumpkin pancakes, and creamy, flavorful egg dishes that make you warm and happy inside. Don’t get me wrong, I love a summery pancake with blueberries, but there’s nothing like a full belly from a good fall or winter weekend brunch.

The older I get the more I really appreciate a savory brunch: benedicts, chilaquiles, quiches, etc. I’m finding I can really do without the sugar crash and there’s nothing like a good bacon and egg combo to start the day. Plus, these things are easy to make for a crowd, so they’re perfect if you’re having brunch with the fam. So today we’re making a veggie quiche that is loaded with that savory umami flavor–AND it’s gluten and dairy-free!

 

What is a quiche?

I’m adding this in here because two years ago I was the person who didn’t know what a quiche was. My family NEVER made one, so how was I to know? Basically it’s an egg bake in a pie crust, or, in this case, an egg and veggie bake in a grain-free crust. I also have several frittata recipes on the site, which are basically crustless quiches. If you’d rather go that route you can follow the directions for the frittata but use the same ingredients from this recipe. You’ll want to bake your frittata in a skillet instead of a pie dish, though.

 

Gluten-Free Quiche Crust

I made the quiche for this recipe grain and gluten-free so it’s easy for everyone to enjoy together regardless of dietary concerns. It’s made of cassava flour with a touch of coconut flour (it helps to bind the crust) and then just 1 egg, coconut oil, and water. You can lightly roll out the dough on some parchment paper and then finish molding it into the correct shape once it’s in the pie pan. You’ll want to pre-bake the crust for a few minutes to prevent any sogginess in the bottom, but otherwise, this is just like your standard quiche crust!

 Creamy eggs swirled with crunchy sauerkraut and artichokes over a flaky grain-free crust make the perfect Gluten-Free Artichoke and Veggie Quiche for a flavorful, healthy brunch. 

Sauerkraut Quiche

We’ve talked before about how I believe Sauerkraut is the hero of lunch, but I’m here to tell you that it’s also the hero of brunch. It adds the perfect amount of zest and crunch to this quiche and provides a punch of flavor without requiring a boatload of ingredients. I’ve found myself eating sauerkraut with just some scrambled eggs on their own because I love the combo so much! I recommend keeping a jar of sauerkraut on hand at all times so you can whip up a tasty brunch wherever the craving hits.

I used my go-to Sauerkraut from Bubbies  in this recipe. It’s naturally fermented (aka gut-friendly) and it’s made with three simple ingredients: cabbage, water, and salt. I love an ingredient label that I can read in a matter of seconds! Bubbie’s sauerkraut is a testament to the fact that simplicity can be utterly delicious. In this case, it’s the perfect salty, crunchy addition to the creamy eggs and flaky crust.  Some things are simply meant to be and the egg/sauerkraut combo is one of them.

And if you’re looking for other ways to spice up your brunch,  Bubbies has a Spicy Sauerkraut that I’m also a huge fan of!

 Creamy eggs swirled with crunchy sauerkraut and artichokes over a flaky grain-free crust make the perfect Gluten-Free Artichoke and Veggie Quiche for a flavorful, healthy brunch. 

Without further ado, it’s time to make a delicious quiche! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Gluten-Free Artichoke and Veggie Quiche with Sauerkraut

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 6

INGREDIENTS

For Crust:

  • 1 cup cassava flour
  • 2 tbsp coconut flour
  • 1/2 cup coconut oil
  • 1 egg
  • 1/4 cup water

For Filling:

  • 1 tbsp avocado oil
  • 2 cloves garlic minced
  • 1/2 small white onion thinly sliced
  • 1 cup canned artichoke hearts drained
  • 1 small zucchini thinly sliced
  • 6 eggs
  • 1/2 cup coconut or almond milk
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1/4 tsp salt

INSTRUCTIONS

  1. Preheat oven to 350 F and grease a 9 inch pie pan. In a medium bowl combine coconut oil and flour in a bowl and cut with a fork until crumbly. Add in the rest of the ingredients and stir well to combine. Allow to sit for 5 minutes to absorb, and add additional water if needed. Place in the oven and bake for 10 minutes.
  2. In a medium sized bowl whisk together eggs, coconut milk, basil, parsley, and salt.
  3. Place oil in a 9 or 10 inch skillet over medium high heat. Add onion and garlic and sauté for 4-5 minutes. Add zucchini  to the skillet and sauté for 2-3 minutes, until cooked.
  4. Distribute the veggie mixture evenly throughout the prepared crust, layering the artichoke hearts in.
  5. Pour the eggs into the crust over the vegetables.
  6. Bake for 30-35 minutes, or until the egg mixture is set.

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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