Use leftover vegetables to create a beautiful gluten free quiche, using a non-traditional pie crust recipe for a buttery and flaky crust. 

It’s that time of the month again.. Recipe ReDux time!

This month, Recipe ReDux-ers were challenged to “cook once, eat twice”.

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

I am a huge fan of leftovers and using them to create a new dish. This recipe theme came at the right time, because I had some leftover vegetables in my fridge.

Dinner at my house you will most likely see vegetables on my plate. I always like to make a big batch and use the leftovers as part as my lunch for the next day. In my fridge, I had some leftover steamed broccoli and sautéed peppers & onions from this past week’s dinners.

During the week, I tend to rely on my overnight oats or smoothies on-the-go, but on the weekend I take more time in the morning to prepare more of  a brunch-style breakfast.

Of course, you can create this quiche with your favorite vegetable and cheese combination.

Gluten Free Vegetable Quiche

• Author: Julie @ RDelicious Kitchen

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Ingredients

Scale 1x2x3x

• For Quiche
• 5 eggs
• 1/2 cup low-fat milk
• 1 cup cheddar cheese, shredded
• 1 cups cooked vegetables (any variety that you like), chopped
• For the crust
• 1/2 cup unsalted butter
• 1/4 cup + 1 tbsp water
• 1 tbsp brown sugar
• 1 tsp salt
• 1½ tbsp canola oil
• 1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour

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Instructions

1. Preheat oven to 400 degrees F.
2. Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
3. Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
4. While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
5. When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
6. Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
7. Let cool for about 10 minutes before slicing. Enjoy!
8. * = See notes

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Notes

For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper.
The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.

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