Gluten-free ham and cheese quiche with sun-dried tomatoes

Gluten-free ham and cheese quiche with sun-dried tomatoes

Parma ham and sun-dried tomatoes go hand in hand in this beautiful rich and savory low-carb quiche. A decadent treat for lunch or a picnic. Let the just-set silky egg filling and the melting cheese tickle your taste buds.

Gluten-free ham and cheese quiche with sun-dried tomatoes

Parma ham and sun-dried tomatoes go hand in hand in this beautiful rich and savory low-carb quiche. A decadent treat for lunch or a picnic. Let the just-set silky egg filling and the melting cheese tickle your taste buds.
USMetric
6 servingservings

Ingredients

Pie crust
  • 23 cup (313 oz.) 160 ml (95 g) sunflower seeds
  • 1 tbsp 1 tbsp sesame seeds
  • 23 cup (2¼ oz.) 160 ml (65 g) coconut flour
  • 4 4 eggeggs
  • 13 cup 80 ml light olive oil or melted butter
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp salt
Filling
  • 3 oz. (½ cup) 85 g (130 ml) shallotshallots or yellow onion, choppedyellow onions, chopped
  • 1 tbsp 1 tbsp olive oil
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 6 6 eggeggs
  • 1 cup 240 ml heavy whipping cream
  • 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
  • 4 oz. 110 g Parma ham, chopped
  • ½ cup (1 oz.) 120 ml (27 g) sun-dried tomato, slicedsun-dried tomatoes, sliced
Serving
  • 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp red wine vinegar
  • salt and pepper, to taste
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Mix sunflower seeds and sesame seeds into a coarse flour in a food processor or blender. Add the remaining ingredients for the pie crust and mix into a smooth dough. Shape dough into a flat disk.
  2. Put in the refrigerator for 15 minutes or more. You can also prepare the dough a day ahead or freeze and thaw before making the quiche.
  3. Preheat the oven to 400°F (200°C). Take out the dough and roll it out between two sheets of parchment paper or press directly into in a pie dish with well-oiled fingers. Pre-bake for 5-7 minutes; this ensures the crust won't get soggy.
  4. Fry onions in oil until soft. Add the thyme.
  5. Beat eggs and cream together in a bowl. Add onion, cheese, salt and pepper. Pour into the crust.
  6. Press the ham into the egg mixture. Top with sun-dried tomatoes.
  7. Bake in the middle of the oven for about 30 minutes or until the egg mixture solidifies. Cover with aluminum foil towards the end to protect the edges from getting too much color.
  8. Serve lukewarm with leafy greens and vinaigrette.

Tips

Here we have used a large and deep pie dish but you can also bake it in single serving molds. You just need to adjust the baking time and keep an eye on it. In this case, you should cover with aluminum foil when you are pre-baking so the crust does not get burnt.

If you want to cut down on dairy, you can substitute the cream with mayonnaise.

Recommended special equipment

Food processor or blender, pie dish or pie form

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4 comments

  1. bassem.sabagh
    Hi
    Does this freeze well?
  2. Cheryl
    I made this without the crust. It's delicious and I'll make it again.
    One recommendation is to improve the directions. The directions for the crust are detailed but not how to process the ingredients (slice or mince onions, Parma ham and sun-dried tomatoes).
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    I made this without the crust. It's delicious and I'll make it again.
    One recommendation is to improve the directions. The directions for the crust are detailed but not how to process the ingredients (slice or mince onions, Parma ham and sun-dried tomatoes).

    Thank you for your feedback! I shared it with our recipe team.

  4. Danie
    Delicious. I used cured sausage for the meat; and half pumpkin seeds / half sesame seeds.
    Made 8 portions in a 12 inch cast iron pan. I could have used a larger pan, but still a success.

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