top of page

Flare Free Christmas Quiche Recipe

I had the pleasure of joining Carole Sullivan on Channel 4's "Today in Nashville" yesterday to demonstrate how to make a simple, festive Christmas quiche you can make days in advance of one of the busiest (if not the busiest) mornings of the year!

Make Christmas morning a little easier on yourself this year and try this Christmas Quiche!

Missed the live show?


(c=cup; t=teaspoon; T=tablespoon)

Serves 8


Extra virgin olive oil for sauteing

1 small onion, diced

6 pastured eggs

1 c unsweetened soy-free plant milk

Small handful of organic baby spinach

½ sm. jar of diced roasted red peppers

⅓ blk. of Violife vegan feta + more for garnish, crumbled

1 frozen gluten free pie crust, thawed for 20 minutes at room temperature

Sea salt and black pepper to taste


Warm a small saute pan over medium-high heat. Coat the bottom of the pan with a bit of olive oil and saute onions in a pinch of salt and pepper until tender. Cool in the fridge while you beat the eggs.

Place 6 eggs and 1 cup of plant milk in a large mixing bowl and beat. Add chopped spinach, roasted red peppers, half of the crumbled feta cheese, and the chilled onions. Season with a big pinch of salt and pepper then mix well to combine.

Pour the egg mixture into the pie crust and top with the other half of the crumbled vegan feta cheese. 

Bake at 375 degrees in the middle of the oven for 30 minutes then rotate. Continue cooking for about another 10 minutes until it passes the toothpick test. Let cool then slice and serve with more crumbled feta.

NOTE: Arrange uncured sugar-free bacon on a parchment paper lined baking sheet and bake to your desired doneness for about 30-40 minutes while you cook the quiche then drain on a paper towel lined plate and serve with quiche.

Both of these can be made days in advance and then reheated on Christmas morning. Cover quiche with foil and reheat on the middle rack of the oven at 350 degrees for about 20-30 minutes until warm. Arrange bacon on a parchment paper lined baking sheet and reheat in the oven the last 10 minutes the quiche is reheating to bring back to life.

Happy Cooking and Merry Christmas!!



P.S. Want more recipes like this?! Check out my new upcoming course - Flare Free Through the Seasons where you'll have access to 24 monthly Flare Free meal plans, 11 Holiday Recipe Packets and much more in one neat little, easy-to-navigate portal that you'll have lifetime access to so you can eat Flare Free 365 days a year!


bottom of page