This gluten free quiche recipe is quick, easy, and healthy! Perfect for a breakfast, brunch, or quick weeknight dinner.
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!
Free From: wheat, gluten, dairy, casein, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Making the Gluten Free Quiche Pie Crust
This quiche starts with my allergy friendly pie crust only doubled in volume. My pie pan is a huge one that I inherited from my grandmother and it needs a lot of crust to fill it.
Since I was doing double, I decided to do half butter and half shortening for the fat in the pie crust. Non-dairy butter works amazingly well in pie crust recipes, but you can stick with just shortening and have great results, too.
Just make sure that you don’t do an all butter crust. I find that the shortening is important in gluten free pie crusts as they have a higher fat content and less moisture content, making for a better and more consistent crust.
Today I made the crust in a food processor and oh dang, it came together so quick! I am officially a fan of the food processor now. But you can totally make this crust by hand using a pastry cutter or even two knives. It just takes a few minutes longer.
Taking about ⅚ of the crust, I began to press it into my oiled pan, making sure to evenly coat the pie pan in pie crust. For the fluted edge, I rolled out the remaining dough into little snakes and then attached them to the top of the crust. Then, using a pinching motion, I pinched the edges into a flute, but this is totally optional.
Blind bake your pie crust for 10 minutes so that it won’t be soggy after we add the fillings. Remove from the oven and add your fillings!
Egg Filling
For this recipe, I used 8 eggs to fill my pie pan, but if you are using a smaller pan, I’m sure 4 or 5 eggs will be plenty.
I didn’t have heavy cream, so I just used milk, about 1 cup worth, and whisked it into the eggs.
If you are dairy free, you have a few options. First is to swap out the milk with your non-dairy milk of choice. I find that strongly flavored milks (think soy or almond or coconut) don’t work as well here. A simple rice or oat milk has a milder flavor and doesn’t add anything unnecessary.
If you don’t want to add milk at all, you can simply add another egg and thin your mixture out with plain water. That works just as well!
Gluten Free Quiche Fillings
As I said, quiches are fantastic at using up leftovers in your fridge and pantry! I usually aim for 1-2 cups of veggies, 1 cup of meat, and about a half cup of cheese. But feel free to swap out ingredients and customize to suit you and your tastes. Some suggestions include:
Protein:
- Ham
- Bacon
- Mushrooms
- Swiss Cheese
- Feta Cheese
- Cheddar Cheese
Veggies:
- Leeks
- Onion
- Tomatoes
- Broccoli
- Asparagus
- Peppers
- Peas
- Spinach
Garnishes:
- Green Onions
- Chives
- Avocados
What to Serve with Gluten Free Quiche
For a yummy breakfast or brunch, try pairing this with my blueberry muffins, pop tarts, or apple coffee cake!
Ingredients
- 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
Instructions
- 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!
Notes
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
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