This Gluten-Free Tomato Quiche with Green Onions and Parmesan is way delicious. It’s also totally easy, because I use the blender for the filling and Maine Pie Co.‘s buttery, flaky gluten-free pie shells. I cannot tell you how happy I am to have a fabulous frozen crust to recommend – and to use myself! I also love the blueberry pie, which is packed with fresh-picked Maine blueberry deliciousness. You can search on their website for stores where their products are stocked, or grab them from the Gluten-Free Mall website.
The biggest challenge to this recipe is cutting all those tomatoes in half, and it’s totally necessary. Whole tomatoes will sink like old school board-game battleships and then burst during cooking, making juicy seeded pockets in the filling. Not delicious. Just get out a serrated knife and a no-skid cutting board and get it done. You can go all-red with your tomato quiche or use different colored tomatoes, just make sure you slice them about 1/4 inch thick so they’ll float. You could omit the Parmesan if you’d like, but I’d kick the salt up a bit if you do.
Tomato quiche is fabulous for breakfast or brunch of course, but I’m a big fan of quiche for dinner – a slice or two, a big ol’ salad, and we’re set. Add a mimosa (AM or PM, bubbly works for me) and serve. Cheers!
1 pint grape or cherry tomatoes, halved
6 green onions
1 cup chopped kale
2 TBSP. olive oil
1 13.5 oz. can coconut milk
3/4 grated Parmesan (divided)
1 tsp salt (divided)
1/4 tsp. white pepper
Preheat the oven to 350 degrees.
Set the frozen pie shell on a rimmed baking sheet (this will catch any spills) and parbake the crust for 15 minutes.
Trim the green onions, then cut the dark green tops off and reserve them. Slit the white and light green sections, and dice them. Add the olive oil, diced onions and kale to a skillet over medium high heat, season with 1/2 teaspoon of the salt and cook until the onions begin to brown and the kale is slightly wilted. Remove from heat and set aside.
Add the eggs, coconut milk, half of the Parmesan, the remaining salt and white pepper to the pitcher of a blender. Blend on low until ingredients are incorporated and the fat from the coconut milk is emulsified.
Spread the remaining Parmesan evenly over the bottom of the pie crust, then do the same with the onion and kale mixture. Pour in the egg mixture, and use a spoon (or your finger) to push any errant floating kale back into the filling. Top with the tomatoes and reserved green onion tops. Bake for 45-50 minutes, until center is well set. Allow to cool and set for at least 10 minutes, and enjoy!
The folks from Maine Pie Co. provided materials for this post. All words and ideas are my own. Thank you for supporting the brands I work with, which allows G-Free Foodie to grow.
recipe and styling by yours truly, photo by Katie Roletto