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    Home » Breakfast

    Gluten-Free Quiche {Dairy-Free Option}

    Published: Jun 30, 2020 · by Audrey

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    gluten-free quiche Pinterest pin-1

    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 with slice cut

    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.


    gluten-free quiche ingredients

    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.

    gluten-free quiche recipe steps photo collage

    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 ½ 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.

    slice of gluten-free quiche on a white plate with the quiche in the background

    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.

    gluten-free quiche in white pie pan with slice cut

    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}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Buttermilk Biscuits {Dairy-Free Option}

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    ★Did you make this recipe? Please give it a star rating below in the comments!★

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    5 from 1 vote

    Gluten-Free Quiche {Dairy-Free Option}

    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. 
    Course Breakfast
    Cuisine French
    Keyword gluten-free dairy-free quiche, gluten-free quiche
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 8 servings
    Calories 345kcal
    Author Audrey from Mama Knows Gluten Free

    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
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 cup cooked chopped gluten-free bacon
    • ½ cup diced tomatoes
    • 3 tablespoon chopped green onions
    • 1 ½ 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 ½ 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

    Serving: 1slice | Calories: 345kcal | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 671mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 2mg
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Geri says

      June 14, 2021 at 4:45 pm

      Made this crust today came out absolutely gorgeous.

      Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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