Gluten Free Vegetarian Farmers Market Quiche

Farmers Market Quiche

Author Cindy Gordon (Vegetarian Mamma)


  • 1 frozen Maine Pie Company Crust
  • 1 c of rainbow cherry tomatoes halved
  • 1 c of leeks sliced (white part only)
  • 4 eggs
  • ¾ c milk
  • ½ c sour cream
  • ½ c cheddar
  • 1/2 c fresh fill
  • ¼ c fresh parsley


  • Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
  • In the bottom of the pie shell, gently place your leeks and tomatoes.
  • Layer cheese and fresh dill.
  • Whisk together the eggs, milk and sour cream. Pour into crust.
  • Bake for 40-45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes.
  • Garnish the top of the quiche with fresh parsley, ENJOY!