This gluten free quiche recipe is quick, easy, and healthy! Perfect for a breakfast, brunch, or quick weeknight dinner.
Free From: wheat, gluten, dairy, casein, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Made from my simple and allergy friendly pie crust, filled with veggies and cheese and meat, and baked in the oven for only 45 minutes, this gluten free quiche is such a good meal! I love to make this quiche as a holiday breakfast or brunch with my friends and family.
The awesome thing is that quiche is so adaptable to fillings. Have some leftovers from the week? Throw them in a quiche and you have a way to extend those scraps for one more meal!
Quiches are fantastic at using up leftovers in your fridge or pantry! I usually aim for 1-2 cups of veggies, 1 cup of a protein, and about a half cup of cheese. But feel free to swap out ingredients and customize to suit you and your tastes.
There are two parts to making this quiche: the gluten free pie crust and the fillings.
Pie crust ingredients:
Gluten free flour
Butter or shortening
Cream cheese (optional but so good!)
Apple Cider Vinegar
Fillings for Quiches:
Proteins: ham, bacom, mushrooms, swiss cheese, feta cheese, cheddar cheese, tofu crumbles
Veggies: leeks, onion, tomatoes, broccoli, asparagus, peppers, peas, spinach
Garnishes: green onions, chives, avocados
Finally, this is an egg quiche so you will need between 6-8 eggs depending on the size of your pan, plus heavy cream.
What can I use in place of heavy cream?
If you have a dairy allergy, or just don’t happen to have heavy cream in your fridge right now, no worries! You can still enjoy this quiche! Here are some suggestions of what to use in place of heavy cream.
Milk - Use whatever milk you have on hand to replace the heavy cream in an equal amount.
Dairy free - Replace with a non-dairy milk of your choice. I find that strongly flavored milks (think soy, almond, or coconut) don’t work as well. A simple rice or oat milk has a milk flavor. Just make sure you grab the “original” or “plain” variety!
How to make the quiche
Begin to make the gluten free quiche by making the crust.
In a food processor, combine the flours, salt, sugar if using, and butter or shortening. Pulse until it resembles wet sand. Add in the apple cider vinegar and ice water to the dough. Start with the recommended amount in the recipe, however, you may need to add a splash of more water to bring it all together depending on the weather where you live.
You will know the dough is ready when it forms into a large dough ball in the food processor.
Roll the dough out onto a floured parchment paper and transfer to a pie pan. Press and crimp the dough into the pan and blind bake the pie crust for 10 minutes.
While the crust is baking, prepare your filling. Whisk together eggs and your milk of choice. Add the fillings to the egg mixture and set aside.
Pour the egg mixture into the prepared pie crust and return the quiche to the oven.
Bake for about 45 minutes or until the middle is set. The edged of the pie might brown more quickly so use a pie shield (or tin foil) if necessary.
Let rest for 10 minutes before serving.
How to Store
This quiche can be kept in the fridge for up to 3 days after baking. If you wish to freeze the quiche, fully bake and cool the quiche before wrapping in a freezer friendly container and storing for up to 2 months. To rewarm from frozen, bake in the oven at 350F until the quiche reaches an internal temperature of 165F.
What to serve with quiche
Quiche is one of those great meals that works for breakfast, lunch, or dinner! Here are some of my favorites to serve with gluten free quiche.
- 1 allergy friendly pie crust
- 1 cup protein (ham, mushrooms, or cheese for example)
- 2 cups veggies (broccoli, asparagus, peppers, etc)
- ½ cup cheese (optional)
- 5 eggs
- 1 ½ cups milk (rice or oat, see note)
- salt and pepper to taste
- Preheat your oven to 400°F/205°C. Grease a pie pan and place your allergy friendly pie crust inside. Poke it with holes on the bottom and place in the oven, empty, fo 12-15 minutes or until slightly golden brown. Remove from the oven and set aside.
- Whisk together your eggs and milk of choice. Add salt and pepper. Whisk until the eggs are foamy.
- In your pie crust, begin to layer your filling. I like to put veggies on the bottom layer, proteins in the middle, and any garnishes on top. Finally, pour your egg mixture over to coat.
- Bake your quiche in the oven for about 45 minutes or until the middle is set. Your edges on the pie might brown quicker than the quiche will bake - use a pie shield if necessary.
- Remove from the oven and let rest for 10 minutes before slicing and serving. Enjoy hot!