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.
1unbaked gluten-free pie crust in a 9-inch pie panI used my easy recipe for Gluten-Free Pie Crust.
1cuphalf-and-half or milkFor dairy-free use unsweetened almond or coconut milk.
4largeeggs, whisked
1/2teaspoonsalt
1/4teaspoonground pepper
1cupcooked chopped gluten-free bacon
1/2cupdiced tomatoes
3tablespoonchopped green onions
1 1/2cupshredded cheddar cheeseFor 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.