Gluten-Free Quiche
Published
The perfect quiche is made with a light and flaky gluten-free crust. Rich and creamy egg custard filled with your favorite vegetables, meats, and cheese. This rustic French breakfast is perfect for dinner, brunch, or an easy breakfast.
Gluten-Free Quiche Recipe
Quiche is a classic recipe for a savory egg custard pie. My Mom made Quiche Lorraine often, and we not only had it for breakfast but also for dinner. This is a comforting and satisfying meal that’s family-approved.
I made mine with salty bacon, shredded cheddar, scallions, and tomatoes encased with my gluten-free pie crust recipe. This recipe is incredibly versatile and is a great base for your favorite fillings. Incorporate your favorite vegetables and any pre-cooked meats or cheeses. Be sure to sauté your vegetables beforehand (except for spinach, which will cook quickly while the quiche bakes). I also added dairy-free alternatives. When I make this for my family I use coconut milk and Violife cheddar shreds.
Gluten-Free Quiche
Ingredients
- 1 unbaked gluten-free pie crust in a 9-inch pie pan, I used my easy recipe for Gluten-Free Pie Crust.
- 1 cup half-and-half or milk, For dairy-free use unsweetened almond or coconut milk.
- 4 large eggs, whisked
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup cooked chopped gluten-free bacon
- 1/2 cup diced tomatoes
- 3 tablespoon chopped green onions
- 1 1/2 cup shredded cheddar cheese, For dairy-free I used Violife cheese shreds.
Instructions
- Preheat oven to 350°F.
- In a medium-sized bowl whisk the eggs.
- Add the half-and-half (or milk), salt, and pepper to the eggs and mix until fully combined. Set aside.
- Add the cooked chopped bacon to the bottom of the prepared gluten-free pie crust. Top the bacon with 1 cup of the cheddar cheese. Sprinkle the green onions over the cheese layer.
- Pour the egg mixture over top of the filling layers.
- Sprinkle 1/2 cup of cheese over the top of the quiche.
- Place the quiche on the middle rack and bake for 20 minutes. After 20 minutes cover the quiche loosely with a piece of aluminum foil to keep the crust from getting too brown. (You can also use a pie shield) Bake for another 20-30 minutes or until knife inserted in center comes out clean.
- Let the quiche cool for 5 to 10 before slicing and serving.
- Refrigerate leftovers by cover with plastic wrap or albumin foil or in an airtight container.
- Reheat leftovers in the microwave.
Notes
- You can make the pie crust ahead of time or even freeze it. My tender and flaky pie crust is so worth the extra time of making a homemade crust. For an even easier quiche, go crustless, or try my frittata recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Quiche Step by Step
Gather all your ingredients.
Preheat the oven to 350°F. Whisk 4 large eggs together in a medium-sized mixing bowl. Pour in 1 cup of milk (or alternative), ½ tsp salt, and ¼ tsp black pepper.
Whisk to combine all the ingredients.
Sprinkle 1 cup of crispy, cooked bacon evenly over the bottom of a prepared gluten-free pie crust. Top the bacon with ½ cup diced tomatoes.
Top the tomatoes with 1 cup of shredded cheddar cheese, then evenly distribute 3 tablespoons of chopped green onions over the cheese.
Pour the egg and milk mixture into the pie crust over the layers.
Then, sprinkle ½ cup shredded cheddar cheese on top.
Put the quiche in the oven on the middle rack and bake for 20 minutes.
Cover the quiche with aluminum foil to prevent the crust edges from burning. Place the covered quiche back in the oven and cook for another 20-30 minutes. The center should no longer be jiggly, and a knife should come out clean when inserted.
Allow the quiche to cool and set for 5-10 minutes before serving. Slice and serve. Enjoy!
Serving Suggestions
Gluten-free quiche can be eaten any time of day. Serve it for breakfast, lunch, dinner, or for a special occasion brunch such as Easter or Mother’s Day celebrations.
Storage Instructions
Store baked quiche in the refrigerator for 3-4 days. Be sure to wrap the baking dish tightly with plastic wrap or transfer it to an airtight container. To reheat the quiche, cover with foil and bake for about at 350°F for 15-20 minutes, or until just heated.
Quiche can be easily frozen as well. Once the quiche has completely cooled, cover it tightly with aluminum foil and freeze for up to 3 months. Thaw the quiche in the refrigerator overnight and then bake at 350°F for 15-20 minutes.
This is the best recipe. Love your pie crust recipe too!
I know your recipe does not mention par-baking the crust. Other quiche recipes do, to prevent being soggy. Which is the better way? By the way I have your cookbook, love it and your on-line recipes.
Hi Lydia, we did not par-bake the crust here.
Absolutely delicious! This is by FAR my favorite quiche and I will be making this again and again! I made your gluten free pie crust recipe to go with it and I was so incredibly pleased with how perfectly it worked for this recipe! It’s flakey and light, and the slight sweetness in the crust with the quiche’s savoy filling was to die for.
Why did you put a different recipe on here instead of the original one ? I made the original one often and now it’s disappeared
Hi Anne, we have not changed this recipe to my knowledge!
Where do you buy the violife cheese?
Hi Amanda, we usually find it at Walmart!
In the end this turned out fine but there were a few glitches along the way. I used a frozen, 9 inch gluten free pie crust and there was way too much filling – it overflowed onto the counter and I had a real mess to clean up. Then it overflowed again in the oven. Fortunately, I had a baking sheet underneath that caught the spill. Next time with this kind of pie crust I will cut back to 3 eggs and use fewer vegetables. I made it dairy free and vegetarian using coconut milk and non-dairy cheese shreds, and subbed broccoli and mushrooms for the bacon and tomatoes – I can’t stand cooked tomatoes in a recipe like this! The folks I made it for said it was delicious, so that’s what counts.
I made this a couple weeks ago and made my own gluten free crust. I omitted the tomatoes and used broccoli instead along with non-dairy cheese. It turned out delicious!
I am making it again tonight for dinner with spinach.
My wife was recently put on a low FODMAP diet so this recipe was great too find! I omitted the tomatoes and substituted spinach, subbed the cheddar for swiss and used almond milk and only the tops of the green onions. Deliciouso!
My youngest grandson needs to eat gluten free so I have done quite a bit of research-looking for the best recipes. After trying a few, I now only use your recipes and have never had any turn out badly. Bless your heart for all the work you do to perfect and share these wonderful recipes with us. I bought your cookbook for myself and my daughters, daughter in law and niece and they love your recipes too.
Made this crust today came out absolutely gorgeous.