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An easy recipe for gluten-free quiche. Rich and creamy egg custard filled with bacon, tomato, and cheese in a flaky gluten-free pie crust. This gluten-free breakfast recipe also has a dairy-free option.
Gluten-Free Quiche
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.
Quiche is easily made gluten-free by ensuring your filling ingredients are gluten-free and by using a gluten-free pie crust.
Quiche is super easy to make! It is also totally customizable to your favorite flavors. My family loves my bacon, tomato, and cheese quiche.
You can see just how easy quiche is to make in the recipe video.
Quiche Recipe Ingredients
Quiche is made with only a few simple ingredients.
- Pie Crust – I always make my homemade gluten-free pie crust. 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.
- Half-and-Half or Milk – For the best tasting and thick quiche, I recommend using half-and-half. You can also use whole milk or your favorite dairy-free milk.
- Eggs – I use 4 large eggs. Some quiche recipes add extra eggs, but I like the texture of the traditional quiche recipe I grew up eating.
- Salt and Pepper – Quiche traditionally is only seasoned with salt and pepper. If you want to add more seasoning, then go for it! Any combination of savory seasoning and herbs will complement the egg custard filling of the quiche.
How To Make Gluten-Free Quiche
- 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. (photo 1)
- 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. (photo 2)
- Pour the egg mixture over top of the filling layers. (photo 3)
- Sprinkle 1/2 cup of cheese over the top of the quiche. (photo 4)
- 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 5-10 before slicing and serving.
- Refrigerate leftovers by covering with plastic wrap or aluminum foil or in an airtight container.
- Reheat leftovers in the microwave.
Gluten-Free Pie Crust
I think that the pie crust is just as important as the choice of the fillings. I always make a homemade crust using my recipe for Gluten-Free Pie Crust.
I promise my gluten-free crust recipe is super easy. You can even make it the night before and refrigerate it until you are ready to make the quiche in the morning.
If you want a shortcut to making quiche, you can also always use a pre-made gluten-free pie crust. A store-bought gluten-free pie crust will work really well with my recipe, but I highly recommend using my homemade gluten-free pie crust recipe
Quiche Add-Ins
I recommend using pre-cooked fillings to add to the quiche base. You can also use fresh or sauteed vegetables. Some of my favorite flavor combinations for quiche are:
- ham and cheese
- sausage and cheese
- spinach, tomato, and feta cheese
- sauteed onion and mushrooms
- western omelet style
Which flavor combinations might you try? Have fun customizing your favorite quiche fillings.
Can You Make Quiche Ahead of Time?
You sure can! Cool the quiche on the counter, cover and then refrigerate.
To reheat the quiche, cover the quiche with foil and bake for about at 350°F for 15-20 minutes, or until just heated.
Can I Freeze Quiche?
Quiche can be easily frozen as well. Once the quiche has completely cooled, then cover 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.
Can I Make A Crustless Quiche?
You can definitely skip the step of using a gluten-free pie crust and make a crustless quiche. Simply grease the pie pan with gluten-free cooking spray and follow the recipe steps to make the filling.
Bake the egg filling for 40 to 50 minutes. You can also skip the step to cover the quiche as you won’t have to worry about the crust over-browning.
Gluten-Free And Dairy-Free Quiche
Quiche can be easily made dairy-free as well. For the dairy-free version my this recipe, I used unsweetened almond milk, Smart Balance butter in the pie crust, and Violife Just Like Cheddar Shreds.
Most of my family is also dairy-free (including me), so I always try and have a dairy-free option for all of my recipes. So you too can have a gluten-free and dairy-free quiche.
Easy Gluten-Free Quiche
If you are looking for an easy but filling breakfast, quiche fits the bill! You can add in any of your favorite meats, cheese, or vegetables.
Not only is quiche great for breakfast or brunch but it is awesome for dinner. I love breakfast for dinner!
More Gluten-Free Breakfast Recipes To Try!
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
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Gluten-Free Quiche {Dairy-Free Option}
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.
Video
Notes
- I used my recipe for Gluten-Free Pie Crust.
- For the dairy-free option, I used unsweetened almond milk and Violife cheese shreds.
- Refrigerate leftovers by cover with plastic wrap or albumin foil or in an airtight container.
- Reheat leftovers in the microwave.
- Mama says, "check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.