Veggie Quiche with Whole Cracker Crust #Sponsored

I received free samples of Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic from Dare Foods Incorporated mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Dare Foods Incorporated and am eligible to win prizes associated with the contest. I was not compensated for my time.

Quiche, quiche, quiche.  I can go months or years without thinking about it, and then it takes over my brain without warning.  I blame a Michigan-based chain that’s down the road from me, that has killer quiche.  When it goes on special, I can’t resist it.  I’ve been living under this assumption that quiche is hard to make, until a quick Google search proved me wrong.  Other than the crust, it’s pretty much just whisk and pour, which I can totally handle.

Veggie Quiche with Whole Cracker Crust

Take a quick look around my blog and you’ll see that I don’t do pie crusts.  Despite the crazy amount of butter that goes into them, I don’t really like them all that much.  Plus, they’re SO much work.  So when I received these Breton Gluten Free crackers, I knew I wanted to try to turn them into a pie crust.  I know it’s pretty standard to take cracker crumbs, mix with butter, and press into a pan but I didn’t want to do that.  These crackers were light and flakey (something you don’t normally get in a gluten free cracker!) but substantial enough to be a crust on their own.  Because I already knew I wanted to throw in a pile of veggies, I went with the more simple cracker, Original with Flax.  Herb and Garlic were actually my favorite of the two if you twist my arm, but I had other plans for those (hopefully coming soon, we’ll see how that recipe turns out!).  I should actually mention that as soon as I got these in the mail, Josh and I each sampled a couple of each flavor and I immediately texted my GF friend to demand she seek these out.

Veggie Quiche with Whole Cracker Crust

This recipe would be great to bring to a family brunch, but we actually had it for dinner.  Depending on how you arrange the crackers, you could actually make the crust look pretty fancy.  I normally like my photos to be pretty representative of what it will look like when a home cook (like myself) makes it, so while I carefully layered the bottom crackers, the edge crackers are a little wonky and less placed.  In the end, I actually really like it this way.  That is how broken crackers should look and while I love spending time in the kitchen, sometimes you just want to get the food ready and on the table so you can focus on more things, like family and friends.

Veggie Quiche with Whole Cracker Crust

5.0 from 2 reviews

Veggie Quiche with Whole Cracker Crust #Sponsored
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • ½ small red onion, cut in half and sliced
  • 3 baby bella mushrooms, sliced
  • 1 small zucchini, sliced
  • salt and pepper
  • Approximately ½ sleeve Breton Gluten Free Original with Flax Crackers
  • 4 eggs (preferably organic, free range)
  • ½ c nonfat Greek yogurt
  • ¼ c cheddar cheese, shredded
  • 1 roma tomato, sliced and lightly pressed on paper towels to remove excess liquid

  1. Preheat oven to 350 degrees F.
  2. In a nonstick pan, sauté the onions until soft, then add the mushrooms and zucchini. Cook until the vegetables have released their liquid, seasoning with salt and pepper as desired.
  3. Meanwhile, spritz a pie pan (8 – 9 inches) with nonstick spray. Arrange 2 layers of the crackers on the bottom. Break extra crackers to use on the sides of the quiche (if desired) and arrange along the sides. It’s not necessary to cover 100% of the pie pan, but you can use broken crackers to fill in any large gaps.
  4. Allow the veggies to cool slightly. Pick out the zucchini slices and arrange on top of the crackers. Spoon out an even layer of the remaining veggies.
  5. Top the veggies with ¼ c cheddar cheese.
  6. Whisk the eggs and yogurt, adding salt and pepper to taste, until well combined.
  7. Carefully pour the eggs over the vegetables. Arrange tomato slices on top.
  8. Bake for 20 – 30 minutes on the bottom rack in the oven until the quiche is set. It shouldn’t jiggle when you shake it.
  9. Allow to cool at least 15 minutes before slicing.

Serves 4 as a large main dish (I served with a salad) or 8 as a part of a large brunch.
The vegetables can be swapped out to your preferences, but be wary of adding too much liquid from raw veggies — I recommend cooking in advance.
I have only tested Breton Gluten Free Original with Flax Crackers in this recipe — because crackers are relatively unique, I cannot recommend any other type accept a like-for-like swap (i.e., subbing in the Herb and Garlic flavor).

After baking, the crackers on the edge will be crisp like fresh from the package, the bottom layer will have a little more of a softer, pie-crust type texture.

Nutrition Information
Serving size: ¼ quiche Calories: 222 Fat: 11 Carbohydrates: 19 Fiber: 2 Protein: 13

Tagged with:

    carolyn May 04, 2015

    Jiggle, not giggle (that word spelling MADE me giggle). Thanks for great idea!

      Kelly May 04, 2015

      Thanks for pointing out the typo, I’ll get it fixed. Luckily I know the difference between giggle and jiggle, my typing is just so fast that words get jumbled sometimes!

    Jess May 10, 2014

    This looks so good! I love veggie quiches- so good!

    Anne@simpleandsavory May 08, 2014

    What a great idea to use whole crackers, I will be making this soon!

    Mireya @myhealthyeatinghabits May 08, 2014

    I’ve never used crackers as a base for quiche but it sounds like a good way to save some time. I used potatoes once and that was pretty good but I bet it’s even better with the crackers.

    Ashley May 08, 2014

    haha I’m the same way with quiche. I don’t think about it until I go to this one brunch restaurant that makes the BEST quiche. And then I want it all the time for a bit. Love all the veggies in this one!

    Reeni May 07, 2014

    Crackers for a crust is a brilliant idea! Especially when they are loaded with flavor! I’ve been looking for a good gluten-free cracker – can’t wait to try them.

    Monet May 07, 2014

    Goodness! What a great way to use broken crackers (or even non-broken crackers!) This looks delicious!

    jill conyers May 06, 2014

    Wonderful idea. You have a great selection of veggies but It would be easy to use almost anything you have on hand.

    Carrie @ DietDeepDish May 05, 2014

    This looks delicious! I love quiche, but never take the time to make it – this would be perfect!

    Deanna Segrave-Daly May 05, 2014

    Love your thought process about quiche 🙂 I felt the same way when I first tasted these crackers – they tasted so much like wheat! I hate making pie crust too so intrigued by this yummy looking quiche for sure.

    Sarah @ The Smart Kitchen May 05, 2014

    We were both on the same page with making a quiche cracker crust, but goodness, you’ve made an even easier (and more beautiful) version than mine! I might just have to have to use my second box of crackers in THIS way. 🙂

    Julia May 05, 2014

    NO WAY! I’ve been looking for a good gluten-free cracker, this is so exciting! I love the idea of making up a cracker for a quiche crust – so easy, brilliant and tasty!! I’m making serious doe eyes at you right now, girly!

      Kelly May 05, 2014

      These are definitely the best I’ve tried so far (and I’ve actually tried my fair share). Hope you can find them!

    Alice May 05, 2014

    This is a very good use of those crackers as it were and when packed to the brim, with delicious veg it’s a great idea. I hate waste and now I have a great solution to use up the odds and ends that I sometimes find at the end of a cheese party for one 😉

    Serena May 05, 2014

    Great idea to use crackers for crust without fuss of crushing. Now let me guess the Michigan coffee shop – Tim Hortons? When ever I visit my inlaws in Michigan, I crave their killer scones! (:

      Kelly May 05, 2014

      Tim Hortons is actually Canadian (though, I feel like Michigan is basically Canada lol)! While they’re a guilty pleasure of mine, too, I was talking about Grand Traverse Pie Company. Their pies are insanely good, but I always go for their quiche. You’ll have to check them out next time you’re in Michigan!

    cheri May 04, 2014

    Very clever! looks like a light quick nutritious quiche.